I had never had steamed pudding until coming to NZ, and after purchasing my own pudding steamer container this weekend, I had to try to make one! I picked sticky date pudding because everyone seems to love it, but every single time I had it, it always was too dry...until now. This cake is deliciously moist and oh so very good. Seriously, we basically ate the entire cake between two of us in one night because it was just that good. We.could.not.stop.eating.it.
Sticky Date Pudding
250g pitted dates
300ml water
1 tsp baking soda
60g butter
2/3 cup caster (superfine) sugar
3 large free range eggs
1 1/4 cups flour
1 1/2 tsp baking powder
Butterscotch Sauce
1 cup (220g) brown sugar
125g butter
375ml thickened cream
1 tsp vanilla essence
Directions:
- Combine the dates and water in a medium saucepan and bring it to the boil. Mix in the baking soda and remove from heat.
- Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs one at a time. Add in the date mixture and blend together for about a minute. Add the flour and baking power and blend until just combined.
- Lightly grease a 1.5 litre (6-cup) pudding basin. Pour the mixture into the basin. Cover the pudding with a greased piece of wax paper or foil and then the lid.
- Put the bowl inside a covered steamer with boiling water coming halfway up the sides of the basin. Boil for 1 1/4 to 1 1/2 hours. Add in water as required. NOTE: If you don't have a covered steamer, this will take about 2.5 hours to cook like mine did...but oh so worth it!
- Once the pudding is cooked and ready to be eaten, combine the sugar, cream and vanilla in a small saucepan. Stir constantly over medium low heat until mixture boils. Let boil for 2 min and remove from heat.
- Stir in the butter into the sugary cream mixture.(The sauce will thicken as it cools)
- Serve the pudding drizzled with the sauce. (Our sauce is still quite warm because we couldn't wait!)
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| Yummy! |
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| Yummier! |
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