Old Fashioned Date Pudding Sticky Date Pudding With Caramel Sauce Food

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
• For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
• In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
• Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
• Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
• Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

Steps:

• For Pudding:.
• Combine dates in a pan with 300ml water, bring to a boil.
• Remove from heat, stir in bicarb soda and set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well each time.
• Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
• Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
• For Sauce:.
• Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
• Note:.
• I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• In a medium bowl, mix the dates (use kitchen scissors to chop the dates rather than a knife), bicarb and water together. Set aside for 10-12 minutes.
• In a large bowl, cream the butter and sugar. Add the eggs one at a time.
• Beat in the vanilla.
• Fold in the cooled date mix and the flour.
• Pour into a greased 20cm round cake tin.
• Bake at 180oC for 40-45 minutes.
• Cool for 5 minutes, cut and serve from the tin (it keeps it warm).
• Carmel sauce:.
• Place all the ingredients in a medium pot and stir over a medium heat until combined. Simmer gently until thickened (about 5 -8 minutes).
• To serve: pour over the pudding and let it soak a little before eating.

STICKY DATE PUDDING WITH COCONUT CARAMEL

Steps:

• Butter or oil a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
• Put the dates in a heatproof bowl. In a small pan, bring the rum and 300ml water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 mins. Heat the oven to 190C/170C fan/gas 5.
• Put the suet and sugar in a large bowl and stir to combine. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mixed spice, then sift in the flour and bicarb, folding these into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
• Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 mins, or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
• Meanwhile, to make the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 mins until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
• Once the pudding is cooked, remove from the oven and leave to stand for 5 mins. Cut into squares and serve warm, topped with the hot coconut caramel and sprinkled with toasted coconut flakes.

OLD FASHIONED DATE PUDDING

Steps:

• Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
• Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
• Pour into 9x9 inch greased pan.
• Bake at 400 degrees for 30 minutes.
• Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
• Cook for 3 minutes over medium heat,stirring constantly.
• Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
• Top with whipped cream.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

Steps:

• For Pudding.
• Put 300ml water in a saucepan, add dates and bring to the boil. Remove from heat, add bicarb soda, stir and set aside.
• Cream butter and sugar until light and fluffy. Add eggs one by one, beating well each time. Fold in flour, stir in date mixture and vanilla, and pour into a greased 18cm square cake tin.
• Bake at 160C for 50 minutes, or until cooked when tested with a skewer.
• For Sauce
• Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to the boil, remove from heat and serve warm not hot.

OLD FASHIONED DATE PUDDING

Steps:

• In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for 3 minutes. Remove from the heat and add butter; set aside. In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk until smooth. add dates and walnuts., Pour hot brown sugar syrup into an 8-in. square baking dish. Spoon batter over syrup. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of cake topping comes out clean. Serve warm with whipped cream.

STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE

Steps:

• Pre-heat oven to 350°F.
• Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
• In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
• Combine the cake batter with date mixture and mix well.
• Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
• Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
• For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
• For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
• Cut the cooled cake into very small square pieces.
• In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!

STICKY DATE PUDDING (MICROWAVE)

Steps:

• Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
• Grease a 22 cm ring container with high sides.
• Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
• Quickly stir in bicarb of soda (mixture will froth, so don't worry).
• Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
• Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
• Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.
• Serve with remaining sauce.