Sticky Date Pudding

Did you know, that sticky date pudding dates back to a time… a time when Jess sat upon the couch in the lounge, and pondered out-loud about sticky date pudding. But “alas!” She cried, “our dates are too firm to make sticky date pudding!”

Having absolutely no idea how to make sticky date pudding, I kindly corrected her, and set out to prove her wrong. It turns out, our firm dates are fine!

I guess the moral of this story, is that those lacking in faith should not proceed. You must have a strong will, a determination to succeed, in the face of imperfect ingredients. If you have what it takes, scroll down. But be warned, even after successfully baking this slice of heaven, your will shall be tested – You must not consume them all in one go!

I just looked at that pic as it uploaded, and I’ll be back in a minute – gotta go eat another!

INGREDIENTS

250g pitted dates
1 teaspoon baking soda
1 & 1/2 cups boiling water
125g margarine
1 cup brown sugar
1 teaspoon vanilla essence
2 tablespoons golden syrup
2 cups flour
2 teaspoons baking powder

INSTRUCTIONS

Chop the dates up, then place them in a bowl with the baking soda, and add the boiling water. Leave to sit for about 15 minutes. (I have a hunch this is what made our dates soft enough).

Soften the margarine, beat in the sugar, then beat in the vanilla essence and golden syrup. Add this to the date/water mixture. Then sift in the flour and baking powder. Mix all these to make a delicious, delicious batter.

Now, you have a choice, to make one large or several small cakes. I prefer small ones myself, there’s just something about having a whole desert (or 2) to yourself. So either pour the mixture into muffin trays, or into a single large tin. Chuck them in the oven at 180°C ~15 minutes for small ones ~45 minutes for a large one. Like most cakes, if they spring back up after poking them, they’re done.

While they’re still warm, drizzle them in caramel sauce and custard. Eat.

Unfortunately, I can’t disclose the specific recipe for caramel sauce here; but it’s roughly margarine, golden syrup, sugar with a dash of soy milk, blended and heated in quantities until it becomes saucy.

To make custard simply follow the ingredients on the package; 2 tablespoons custard powder, 1 tablespoon sugar, 2 cups soy milk, blended, heated and beaten in a pot until thick.

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