Cookbook:Sticky Date Pudding

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Cookbook | Ingredients | Recipes

A sticky date pudding is a favorite Australian pudding, especially in Southern climates in the winter months.

Your family and friends will love you forever if you make them the following recipe, but warning, exceedingly diet unfriendly.

Ingredients[edit]

  • 4 eggs (at room temperature for best results)
  • 1½ cups (360ml) of castor sugar
  • 1 cup (240ml) of light oil
  • 2 tsp of vanilla essence
  • 2 cups (480ml) of plain four
  • 1 tsp bicarbonate of soda
  • 2 tsp salt
  • 2 tsp mixed spice
  • 1 cup (240ml) pitted dates
  • 2 cups (480ml) brown sugar
  • 1 cup (240ml) water
  • Further tsp bicarbonate of soda
  • 500ml cream

Utensils[edit]

  • double saucepan
  • mixer for cake (a free standing one is better, as you need to beat the eggs for some time for best results)
  • sieve or four sifter
  • large cake tin, MUST be lined with paper & well greased. I prefer a log tin rather than a round one
  • wax proof baking paper
  • Preheated oven to 180°C

Procedure[edit]

  1. Place 2 cup brown sugar and 1 cup of water in top of double saucepan,
  2. Over simmering heat stir until caramel formed (i.e. all brown sugar dissolved)
  3. Remove top saucepan, set aside to cool.
  4. Chop dates roughly, place in saucepan, cover with only enough water to cover and add 1 tsp bicarb.
  5. Bring to boil, and simmer for 1 minute (it will froth up from the bicarb, if so remove from heat once foam reaches the top of the saucepan)
  6. Set aside to cool
  7. Preheat oven to 180°C
  8. Grease and line cake tin. (Cannot emphasise enough that the tin MUST be papered - I learnt the hard way.)
  9. Sift dry ingredients (I like to do this twice)
  10. Beat eggs lightly
  11. Add castor sugar and beat as for making a sponge; really light and fluffy
  12. Fold in oil and vanilla essence, but don’t over-mix this otherwise you’ll lose all the air in the egg mixture
  13. Fold in the sifted flour, bicarb, and salt.
  14. Fold in the cooled date mixture
  15. Pour into prepared tin
  16. Bake in oven @180°C for about 80-90 minutes, not too high in the oven otherwise the top will burn. Cooking time and temperature can be reduced slightly if a fan forced oven is used
  17. Test cake with skewer, skewer should come out dry
  18. Remove from oven leave pudding in the papered tin
  19. Use a skewer to create lots of holes throughout the hot pudding
  20. Pour approximately 1 cup of caramel mixture onto the hot pudding; this will soak into the holes of the pudding

Butterscotch Sauce[edit]

  • 1 cup of brown sugar
  • 100g butter
  • 1 cup of cream

place all ingredients in saucepan stirring occasionally for 3 minutes. pour over warm sticky date pudding and serve with cream and strawberries (optional)

When ready to serve[edit]

  1. tip cake out of pan
  2. slice into desired portions
  3. place slice in bowl, drizzle with butterscotch sauce
  4. serve immediately with cream or ice cream

Feeds approx 12