Sticky Date Pudding

July 9, 2011

It is nice to be back on here again...doing all the baking and a quick photo shooting. It has been a long time to be on here and I'm very much missing it all! Last week, one of my best friend was back in BKK. She brought back a box of dried dates from Qutar as a gift for my parents. So, I stole them to make these little yummy Sticky Date Pudding! It was delicious, nice & soft...not too sweet. Great with a cup of tea for the afternoon. Enjoy!

(I'm currently so into the lomo app on the iphone these days. It's fun to take photos with it. The photo always look good and you don't need much of the skills! Fun Fun! Here is the lomo of my sticky date pudding)

Sticky Date Pudding
Adapted from Jamie Oliver 

For the date pudding
225g dried dates, stoned, coursely chopped
1 teaspoon baking soda
85g unsalted softened butter
170g sugar
2 large eggs
170g self-raising flour
¼ teaspoon ground mixed spice
¼ teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons natural yoghurt

For the toffee sauce
115g unsalted butter
115g light muscovado sugar
140ml double cream

For the date pudding

Preheat the oven at 180ºC.
In a small bowl, combine the dates with baking soda. Cover with 200 ml of boiling water. Leave to stand for 5 minutes until soften, then drain. Puree the dates in a food processor and set aside. In a medium bowl, combine the flour, mixed spice, cinnamon and Ovaltine. Set aside. In a medium bowl, beat the butter and sugar until pale. Add in the eggs. Mix well. Add in the flour mixture. Mix Well. Fold in the yoghurt and the pureed dates. Mix well. Pour the mixture into a buttered and floured baking mold. Bake approximately 20-30 minutes (It depends on the size of your baking dish. Mine was only 20 minutes for an individual serving size).

For the toffee sauce

Combine the butter, sugar and cream in a small pan. Heat over a low heat until the sugar has dissolved and the sauce has thickened.

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