Monday, June 30, 2008

Sticky Date Pudding with Caramel Sauce

A friend asked me to make her a dessert for a lunch pot-luck on the weekend. Since it is winter, I decided on sticky date pudding with warm caramel sauce. I forgot to take a picture before she took it. This recipe is from "Home Baked" cookbook by Australian Women's Weekly.

Ingredients:
1 1/2 cups (250gm) pitted dried dates
1 1/4 cups (310ml) boiling water
1 teaspoon bicarbonate of soda
3/4 cup (165gm) firmly packed brown sugar
60gm butter, chopped
2 eggs
1 cup (150gm) self raising flour

Caramel Sauce
1 cup (220gm) firmly packed brown sugar
100gm butter, chopped
300ml cream

1. Preheat oven to moderate. Grease a 22cm or 9in round cake pan, line base with baking paper.
2. Place dates, boiling water and soda in food processor, place lid on processor and let mixture stand for 5 minutes.
3. Add sugar and butter to the date mixture; process by pulsing about 5 seconds or until date is roughly chopped.
4. Add eggs, then flour and process again by pulsing for about 10 seconds or until all the ingredients are combined. Scrape any unmixed flour back into the mixture and pulse again to combine.
5. Pour mixture into baking pan. Bake for about 55 minutes in moderate oven. Stand pudding in pan for 5 minutes before turnng onto a serving plate.
6. Serve with warm caramel sauce.

Caramel Sauce
Combine sugar and butter in medium saucepan, stir over high heat, using wooden spoon, stir in cream. Once butter melts, bring sauce to a boil (to prevent it boiling over, either lower the heat or remove the pan from heat for a moment). Stir sauce constantly until completely smooth, serve while warm.

Tip: to add more flavour for adults, you could add Kahlua or Tia Maria to taste (I used about 3 tablespoons of Kahlua).

Serves 8 - 10 people.





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