Sticky Date Pudding
From the kitchen of kent
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Good for parties/potlucks|
1/2 cup coconut
1/2 cup firmly packed soft brown sugar
3/4 cup self-rising flour
1/4 cup plain flour
1/2 teaspoon bicarbonate soda
100 grams butter
1/4 cup golden syrup
1 cup chopped dates
1/4 cup orange juice
2 eggs, lightly beaten
1 cup cream
2 tablespoons golden syrup
1/4 cup firmly packed soft brown sugar
Preheat the oven to 350 degrees.
Brush an 8 inch square cake tin with melted butter or oil. Line the base and sides with baking paper. Combine 2 tablespoons each of the coconut and brown sugar and sprinkle over the base of the tin.
Sift the flours and soda into a large mixing bowl. Add the remaining coconut and make a well in the center.
Combine the remaining sugar, butter, golden syrup, dates and juice in a pan. Stir over medium heat until the butter melts and the sugar dissolves. Remove from the heat.
Using a large metal spoon, fold the date mixture into the dry ingredients. Add the eggs and stir until the mixture is smooth.
Pour the mixture into the tin and bake for 35 minutes or until a skewer comes out clean when inserted in the center. Leave the pudding in the tin for 5 minutes before turning it out.
Note: Use fresh or dry dates in this recipe.
To make the sauce:
Combine all the ingredients in a small pan. Stir over low heat until the sugar and butter have dissolved and the mixture is smooth.
Continue stirring for 2 minutes, then serve immediately over slices of the hot pudding. Sprinkle a little icing sugar over it and serve with scoops of vanilla ice cream.
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