Blonde Sticky Date Pudding, my take | Silent Cooking Vlog
Tuesday, June 09, 2020This post is the detailed instructions of the Silent Cooking Vlog of Blonde Sticky Date Pudding on my Youtube Channel.
For the sponge
200g soft dried pitted dates, roughly chopped
200ml water, boiling hot
1 tsp bicarbonate of soda
75g unsalted butter, softened
50g sugar
2 eggs
150g plain flour
2 tsp baking powder
Method
200g soft dried pitted dates, roughly chopped
200ml water, boiling hot
1 tsp bicarbonate of soda
75g unsalted butter, softened
50g sugar
2 eggs
150g plain flour
2 tsp baking powder
For the sauce
150g unsalted butter, softened
300g sugar
200ml double cream
300g sugar
200ml double cream
Method
Preheat the oven to 180C Fan and lightly grease your dish.
Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 20 minutes.
Cream the butter and sugar together in a stand mixer until well mixed. Beat in the eggs. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
Squish the soaked dates a bit, then pour them and their liquid into the batter and beat gently to mix in.
Pour into your prepared dish or cake tin and bake for 30–35 minutes.
Meanwhile, to make the sauce, melt the butter and sugar over low heat in a saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
As soon as it’s out of the oven, prick the cooked sponge pudding and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with glaze. Put a lid on the remaining sauce in the pan to keep it warm.
Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.
Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 20 minutes.
Cream the butter and sugar together in a stand mixer until well mixed. Beat in the eggs. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
Squish the soaked dates a bit, then pour them and their liquid into the batter and beat gently to mix in.
Pour into your prepared dish or cake tin and bake for 30–35 minutes.
Meanwhile, to make the sauce, melt the butter and sugar over low heat in a saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
As soon as it’s out of the oven, prick the cooked sponge pudding and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with glaze. Put a lid on the remaining sauce in the pan to keep it warm.
Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.
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