What could be more of a classic pudding than Sticky Date, and our twist on this recipe has a lovely citrus bite!
Serves 6 Prep Time 20 Minutes Cook Time 25 Minutes
175g pitted dates, chopped (we love Alison’s Pantry)
1 cup hot water
50g butter, melted (we love Rolling Meadow)
1 cup self-raising flour (we love Edmonds)
1/2 tsp baking soda
1 tsp cinnamon (we love Gregg’s)
1/2 tsp mixed spice (we love Gregg’s)
¾ cup + ¾ cup lightly packed brown sugar
2 large (size 7) eggs
3/4 cup sour cream (we love Meadow Fresh)
2 tablespoon orange liqueur or grated rind of 1/2 an orange
The Coconut Collaborative Coconut yoghurt, to serve
Equipment – we baked these individual puddings in our Le Creuset Ramekins.
- Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.
- Sift the flour, baking soda and spices into another medium bowl, then stir in ¾ cup of brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
- Divide the mixture between 6 large non-stick sprayed or oiled muffin pans or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)
- To make the sauce, combine the sour cream, remaining brown sugar, orange and a pinch of salt into a saucepan. Heat while stirring until sugar dissolves. Simmer for a couple of minutes then pour into a jug.