Sticky date pudding

Two ramekins of pudding topped with white cream on saucers and spoons.
What could be more of a classic pudding than Sticky Date, and our twist on this recipe has a lovely citrus bite!

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Servings 6

Equipment

  • We baked these individual puddings in our Le Creuset Ramekins.

Ingredients
 
 

  • 175 g pitted dates chopped
  • 1 cup hot water
  • 50 g butter melted
  • 1 cup self-raising flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¾ cup + ¾ cup lightly packed brown sugar
  • 2 large eggs size 7
  • ¾ cup sour cream
  • 2 tbsp orange liqueur or grated rind of 1/2 an orange
  • coconut yoghurt to serve

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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