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Janelle’s Self-saucing Sticky Date Pudding

by | 9 Aug 2020

Comfort food anyone? Our Food Editor has done it again with her Self-saucing Sticky Date Pudding recipe. It’ll warm your belly and your heart, and it’s one the whole family can make and enjoy! Easy!

Guest post by Janelle Bloom from Culinary in Bloom.

Ingredients

Pudding

250g pitted dried dates, chopped

3/4 cup boiling water

1 tsp bicarbonate of soda

1½ cups self-raising flour

½ cup brown sugar

½ cup milk

2 eggs

100g butter, melted

Ice cream or cream – to serve

Topping

11/4 cup brown sugar

11/2 tbs (this is 6 teapsoons) cornflour (see tip)

21/2 cups boiling water

2 tbs golden syrup

Ingredients for Pudding

Method

Step 1 – Grease an ovenproof dish (8-cup capacity, about 20 x 27cm base measurement).

Step 2 – Combine the dates and boiling water in a saucepan and bring to simmer. Simmer 3 minutes until dates have absorbed water and softened. Remove from the heat and stir in bicarb. Set the mixture aside to cool for 10 minutes. Preheat oven to 180°C (fan forced).

Dates in pot with water

Dates and water have simmered for 3 minutes

Step 3 – Combine flour and brown sugar in a mixing bowl.

Combine dry ingredients in a bowl

Step 4 – Add the milk, eggs and butter to the cooled date mixture.

Milk, butter and eggs are added to the sticky date mixture

Step 5 – Stir the date mixture into the flour mixture until smooth.

Add the date mixture to the flour

Step 6 – Spoon into prepared dish. Smooth the top.

Step 7 – Combine the brown sugar and corn flour; sprinkle evenly over pudding mixture.

Pudding mix covered in brown sugar and corn flour

Step 8 –  Combine water and golden syrup in jug, then slowly pour over top of pudding mixture.

Put the combined mixture into the ovenproof dish

Step 9 – Place the dish onto a tray and bake for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath.

Step 10 – Remove from the oven and allow it to stand for 5 minutes. Serve with cream, ice cream or both!

Self-saucing Sticky date Pudding with icecream

Self-saucing Sticky date Pudding

Janelle’s Tips

  • The size of the dish is important when making a self-saucing pudding. To measure in cups the size of your dish, fill the dish to the top with water, the number of cups it takes to fill your dish is its capacity (be kind to our water, tip the water on the garden not down the sink after measuring it 😊😊)
  • I prefer not to use the gluten free cornflour. It doesn’t thicken as well as the regular cornflour which is the no name brand from supermarket.

Enjoy!

Recipe © www.janellebloom.com.au

For more of Janelle’s recipes:

Find her on Facebook – Culinary in Bloom

Find Janelle on Instagram

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