from one generation to the next
Sometime in the early 1990s I pasted a recipe clipped from from The Australian Gourmet Traveller into my battered blue recipe folder. I have altered it a little but that Sticky Date Pudding recipe is just as popular now as it was in the early 1990s, especially amongst those with a sweet tooth and weakness for pudding. My chief taster is one such person.
I think it’s the sauce that set this pudding apart, the sweet unctious caramel sauce is irresistible.
My pudding recipe makes 8 very generous serves.
200g dried dates, roughly chopped
1/2 teaspoon bicarbonate soda
2/3 cup boiling water
125g spelt flour
2 teaspoons baking powder
200g brown sugar
1 teaspoon vanilla essence
3 tablespoons brandy
Pre heat the oven to 180C.
Grease a 20cm square cake tin and line with baking paper.
Put the dates in a small bowl, sprinkle over the bicarbonate and pour over the boiling water.
Set aside to cool.
Cream the butter and sugar. Beat in the eggs one at a time.
Sift the flour and baking powder into the butter mixture then add the cooled undrained dates.
Beat until smooth.
Pour the pudding batter into the cake tin and spread to the corners.
Bake until the centre springs back when touched, approximately 30 minutes.
Allow to cool in the tin for 10 minutes before cutting into wedges and serving.
Combine all the ingredients in a small saucepan and over a low heat, stirring constantly until the butter has melted and the sugar dissolved. Bring the sauce to the boil, remove from the heat and stir in the brandy. Spoon over the pudding and serve.