RCI-DS.001.0008.001
Sticky date pudding
A is a favorite Australian pudding, especially in Southern climates in the winter months. Your fami
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- eggs (at room temperature for best results)4 unit
- (360ml) of castor sugar1½ cups
- (240ml) of light oil1 cup
- of vanilla essence2 tsp
- (480ml) of plain four2 cups
- bicarbonate of soda1 tsp
- salt2 tsp
- mixed spice2 tsp
- (240ml) pitted dates1 cup
- (480ml) brown sugar2 cups
- (240ml) water1 cup
- Further tsp bicarbonate of soda1 unit
- cream500 ml
Method
1
Place 2 cup brown sugar and 1 cup of water in top of double saucepan,
2
Over simmering heat stir until caramel formed (i.e. all brown sugar dissolved)
3
Remove top saucepan, set aside to cool.
4
Chop dates roughly, place in saucepan, cover with only enough water to cover and add 1 tsp bicarb.
5
Bring to boil, and simmer for 1 minute (it will froth up from the bicarb, if so remove from heat once foam reaches the top of the saucepan)
6
Set aside to cool
7
Preheat oven to 180°C
8
Grease and line cake tin. (Cannot emphasise enough that the tin MUST be papered - I learnt the hard way.)
9
Sift dry ingredients (I like to do this twice)
10
Beat eggs lightly
11
Add castor sugar and beat as for making a sponge; really light and fluffy
12
Fold in oil and vanilla essence, but don’t over-mix this otherwise you’ll lose all the air in the egg mixture
13
Fold in the sifted flour, bicarb, and salt.
14
Fold in the cooled date mixture
15
Pour into prepared tin
16
Bake in oven @180°C for about 80-90 minutes, not too high in the oven otherwise the top will burn. Cooking time and temperature can be reduced slightly if a fan forced oven is used
17
Test cake with skewer, skewer should come out dry
18
Remove from oven leave pudding in the papered tin
19
Use a skewer to create lots of holes throughout the hot pudding
20
Pour approximately 1 cup of caramel mixture onto the hot pudding; this will soak into the holes of the pudding