Individual sticky date puddings
A recipe from the Good Food collection.
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- 80 g pitted dates, chopped
- ½ teaspoon bicarbonate of soda
- 40 g softened butter
- ⅓ cup (90 g) caster sugar
- 1 egg, lightly beaten
- ¾ cup (90 g) self-raising flour
- ¼ teaspoon vanilla essence
- ½ cup (95 g) soft brown sugar
- ¼ cup (60 ml) cream
- 60 g butter
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease four ¾ cup (185 ml) ramekins or round ovenproof dishes.
2. Place the chopped dates in a saucepan and cover with 150 ml water, then bring to the boil. Remove from the heat, stir in the bicarbonate of soda and leave to soak for 5 minutes.
3. Meanwhile, beat the butter and sugar in a small bowl until light and fluffy. Gradually add the egg, beating well after each addition. Use a metal spoon to gently fold in the sifted flour, date mixture and vanilla essence. Spoon into the ovenproof dishes and bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Turn out onto serving plates.
4. Meanwhile, to make the sauce, place the sugar, cream and butter in a saucepan and bring to the boil over high heat. Reduce the heat and simmer for 4 minutes, or until thickened. Pour a little of the sauce over each pudding and serve the remaining sauce in a jug or bowl. Serve with cream or ice cream.