Dessertsbitsofcarey
Sticky Date Pudding
A variety of beautiful soft and squishy dates are available in Kuwait. So a Sticky Date Pudding had to be done. This one is oh-so-sticky and delish with a hint of cinnamon, ginger and orange zest. Served drizzled with extra salted caramel sauce and garnished with rose petals and pistachios.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 180°C.
2
Place chopped dates. boiling water and bicarb into a bowl.
boiling water180 ml
3
Beat butter and sugar together until light an fluffy. Add egg and beat until creamy.
butter100 gegg1
4
Sift dry ingredients into the egg mixture and add the soaked dates. Mix until well combined.
egg1
5
Spoon in a +- 25 cm square dish or 6 individual ramekins (filled ¾). Carefully place into a water bath (deep baking tray filled half way with hot water).
6
Bake for +- ⏱️ 40 minutes in a large dish or ⏱️ 30 minutes in individual ramekins. When pricked with a skewer, it should come out clean.
7
Meanwhile, prepare the sauce: Melt the butter and sugar over low heat until sugar is dissolved and butter is completely melted. Stir in the cream and vanilla essence and bring to a gentle boil for ⏱️ 5 minutes.
butter100 gcream250 mlvanilla ice-creamvanilla essence5 ml
8
As soon as the date pudding is out of the oven, prick holes all over using a fork or skewer. Pour the hot sauce all over the sponge and allow it to absorb. Any extra sauce you may have left over, heat up again and simmer until thickened, season with salt and serve on the side.
salt2.5 mlMalden salt (for sprinkling)
9
Serve warm with extra sauce and a sprinkle of salt.
salt2.5 mlMalden salt (for sprinkling)
10
Garnish with whatever you fancy and serve with ice-cream or whipped cream.
cream250 mlvanilla ice-cream
Nutrition Facts
calories
876 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
5 g
sugar Content
83 g
sodium Content
851 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
132 mg
carbohydrate Content
137 g
saturated Fat Content
21 g
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