With the change in temperature in Melbourne and the need to stay indoors, you simply can’t go past a hot sticky date pudding with a rich caramel sauce.
I made mini puddings last week for a friend and because I had leftover dates, decided to make it with the girls yesterday. The recipe comes from Stephanie Alexander.
Preheat your oven to 180degrees and then begin by chopping up 170g of pitted dates and adding 1 teaspoon bicarb soda and 300ml boiling water. Cover and set aside.
(this pudding is best made in your pyjamas 🙂 )
This is a good exercise to do with children as it’s good for them to use the scales and learn about numbers and weights (although it can take a while to reach 60g when your child is slicing off 2g pieces!)
Measure out 3/4 cup of castor sugar and cream with the butter.
Next crack 2 eggs and add one at a time to the mixture, beating well between adding each egg.
Fold in 170g of self raising flour and then add your date mixture and 1 teaspoon of vanilla extract.
Yesterday I used presentation rings so that I could slice the puddings into size (and give the girls tiny rounds!)
Bake in the oven for about 20-30mins. If you were to put the mixture into a cake tin, then it would probably take longer. Keep checking on your pudding (without opening the oven door) and when the top springs back when touched, it is ready. You can also use a skewer to check.
Next up it’s time to make the sauce. Mix 250g unsalted butter, 1 cup cream, 400g brown sugar and 1 vanilla bean (seeds only 🙂 ) over a low heat until melted. Ahh yes… there’s a heart attack there, waiting to happen 🙂
For the puddings I made last week, I mixed the sauce with some Italian Meringue Buttercream to get a thicker sauce that would stay put on top of the puddings. But last night we just poured the sauce over the puddings and devoured (sorry – forgot to take pics of that!)
So – while the weather is miserable, get your baking shoes on and try this recipe!
Then run a marathon, do a spin class and play a game of footy – equals 1 serve 🙂