Description
A classic sticky date pudding recipe. Let’s be honest, nobody can argue with that. I will also show you how to make this pudding gluten-free and how to make mini steamed sticky date puddings.
Ingredients
- 250 grams Pitted Dried Dates, Halved
- 1 cup Water
- 1 teaspoon Baking Powder
- 75 grams Butter, Softened, Plus More For Greasing Cake Tin
- 75 grams Caster Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1-½ cup Self Raising Flour
Preparation
Preheat oven to 170ºC (340ºF). Grease a cake tin with some butter, then line it with nonstick baking paper.
Put dates and water in a pot and bring to the boil. Once mixture is boiling, turn heat off. Add baking powder and stir through, then set aside to cool.
Beat butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating through well after each addition. Add vanilla and cooled date mixture and stir through until well combined.
Add self-raising flour and then gently fold through with a wooden spoon or spatula. Transfer mixture into the prepared cake tin and bake 30–35 minutes.
To test whether pudding is cooked, stick a skewer in the middle and leave for 2 seconds. If skewer comes out clean, it’s cooked.
