Sticky Date Raisin Pudding Food

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180oC.
• Grease and line the base of 23cm deep round cake tin.
• Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
• Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
• Coarsley mash with a potato masher.
• Cream together the butter, sugar and 1 egg.
• Beat in the remaining eggs one at a time.
• Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
• Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
• Cover with foil if over browning during cooking.
• Leave to stand for 5 minutes before turning out onto a serving plate.
• To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
• Simmer uncovered, for about 3 minutes, or until thickened slightly.
• Brush some sauce over the top and sides of the pudding until well glazed.
• Serve immediately with the sauce and a dollop of cream.

STICKY DATE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
• Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
• Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
• Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
• When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
• To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

RAISIN DATE BREAD PUDDING

Steps:

• In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

STICKY DATE & GINGER PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
• For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

FAMOUS STICKY DATE PUDDING FROM THE LAKE DISTRICT!

Steps:

• Preheat oven to 190ºC/fan 170ºC/gas5.
• Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool.
• Beat the butter and sugar until smooth and creamy.
• Beat the eggs one at a time, stir in the flour, then the date mixture.
• Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
• For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes.
• When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
• Return it to the oven for about 2 minutes.
• Serve it cut into squares with more sauce poured over.
• I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!