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Sticky Date Pudding

© Kelli
Photo by Kelli

Sticky Date Pudding

1 cup dates, pitted and chopped
1 cup boiling water
2 Tablespoons butter
1 cup brown sugar
3 large eggs
1 1/2 cups self raising flour

1 cup brown sugar
3/4 cup cream
2 Tablespoons butter

# Pour the water over dates in a saucepan and let stand.
# Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Gently fold in the flour. Add the date mixture and pour into a lightly greased 18cm (7″) square or round cake tin.
# Bake in a preheated oven at 180°C (350°F) for 35 minutes.
# To make Toffee Sauce: Combine remaining ingredients in a saucepan, bring to the boil and simmer for 15 minutes, stirring occassionaly.
# Cut pudding into squares and place each square in the centre of a warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.

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