I’ve been reading and analysing so much these days that my brain feels like mush sometimes. Of course I do enjoy my work but *ahem*, certain subjects can be such a chore. All of a sudden while reading and answering questions to do with Singapore propaganda ( can you believe the govt still tries to do this to us under the guise of school work?) and feeling extremely annoyed by the huge stacks of readings (as if I don’t already have enough) about all the good stuff about our country, I remembered something that me and my friends made a few weeks back.
Sticky date pudding with caramel sauce, moist and sticky in every sense of the word. Reduce the sugar in the pudding though, liberally (unless you like it real sweet) because the dates are already sweet enough. Don’t say I didn’t warn you!
Obtained from Epicurous, accessed it from my ipad app 😀
Sticky date pudding
10 ounces of pitted dates
2 cups water
1.5 teaspoons baking soda
2 cups all-purpose flour
0.5 teaspoon baking powder
0.5 teaspoon ground ginger ( more if you like the taste, or replace with christmassy spices like nutmeg and cinnamon!)
0.5 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup brown sugar (reduce, reduce!!)
3 large eggs
1. Preheat oven 375F and butter and flour a 8 inch square baking pan 2 inches deep, knocking out excess flour
2. Coarsely chop dates and simmer it in water in a deep saucepan, uncovered for 5 mins. Remove pan from heat and stir in baking soda ( it’ll start to foam). Let mizture stand for 20 minutes. You will expect a jam-like consistency.
3. Stir the dry ingredients together and sift them into a bowl.
4. Using an electric mixer cream the butter and sugar until light and fluffy. Beat in the eggs one at a time beating well after each addition
5. Add flour mixture in three batches by folding them in until just combined
6. Add date mixture and with a wooden spoon stir batter until just combined
7. spoon batter into baking pan, and set pan in a larger baking pan ( I used an aluminium foil tray) Add enough Hot water to the larger pan till it reaches halfway up the sides of the smaller pan and bake in the middle of the oven until a tester comes out clean. It takes 35-40 minutes. Bake longer if you like your pudding less moist.
8. Take out the smaller pan and let cool
8 tablespoons unsalted butter ( we reduced the amount needed dramatically and it still turned out alright, so reduce even more if you like xD)
3/4 cup brown sugar (againw e reduced it dramatically)
1 cup heavy cream
0.5 teaspoon vanilla essence
1. in a heavy saucepan melt butter over moderate heat and add sugar. Bring mixture to a boil, stirring occasionally
2. sitr in cream and vanilla after it comes to a boil
3. Simmer sauce, stirring occasionally until thickened slightly ( 5 mins).
4. Strain the sauce if you see lumps of cream ( it happens when you use lousy quality cream like nestle!)
Made about 7-8 decent servings
A very very decadent dessert but it definitely satisfied the sweet tooth!