Tuesday, April 27, 2010

Sticky Date Pudding

The April 2010 Daring Bakers' challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

I did not use Esther's recipes as I did not want to use suet. I searched the web and came across this pudding by The Pudding Club which used steaming as well. I've never taken Sticky Date Pudding so I'm unsure of the texture. The one I made had a very fine crumb and it was slightly on the dry side (I have a feeling puddings are supposed to be wetter). However, it tasted great and went terrifically with the caramel sauce.


45g margerine

45g light brown sugar

75g dates, chopped

100ml hot water

180g Plain Flour

¾ teaspoon baking powder

¾ teaspoon bicarbonate of soda

¾ teaspoon vanilla essence

1 egg

~~ Sauce ~~

15g butter

60g mixed dark & light brown sugar

65ml double cream

Melt sauce ingredients together and put in to the base of a greased 1.1litre pudding bowl.

Put chopped dates in the hot water, add baking powder, vanilla essence and bicarbonate of soda, leave to soak for 10 minutes.

Cream together margarine and sugars, beat in the egg gradually. Add dates, water and flour and mix well (the mixture will be very liquid).

Pour mixture on to the sauce, cover and steam for 1.5 hours.

The sauce and sponge mixture mix together during cooking.

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