Sticky Date Pudding – Perfect Eid Dessert
What better time to play with dates in desserts; Ramazan! When the kitchen is in all of its glory. This Eid, there is nothing better than devouring this date pudding with a generous serving of caramel sauce! The world might make sense again. The story of this recipe evolved from an episode of the latest season of Masterchef Australia. Being a big fan of the show, I haven’t missed any episode of the 7th season. As always, there is a dessert queen in the contestants. Ashleigh Bareham has me glued to the screen every evening with her pastry skills. Judges asked for a sticky date pudding with a sauce that should be good enough to lick off the plate. I have made this 4 times after that episode and the sauce is most definitely the essence of the recipe.
This recipe is adapted from Ashleigh’s recipe with a little tweak of my own. The original recipe calls for 70 grams of crystallized ginger to be added to the batter with the dates. Before I start with the ingredients and method, there are a few things you want to take care of while making it. First, when you cream together the butter and sugar, do so with patience. give it atleast 4-5 minutes for the butter to become aerated and fluffy. it makes all the difference in the texture of the pudding. Second, when the pudding has been baked let it rest for 10 minutes before taking it out of the mould or you may end up with rough edges instead of a a smooth surface. Third, while making the caramel be patient when you are melting the sugar and once it is melted bring it to amber gold color.
Be careful when u add the cream as it splatters in reaction to the hot caramel and do so while continuously whisking and off the heat. Make sure the caramel is hot when you pour it over the pudding or it will not make a smooth glaze! Either serve it soon as its made, or serve it completely chilled. Something in the middle is still yum but its yummier otherwise
Ingredients
i. Pudding
- 90 grams butter
- 90 grams brown sugar
- 90 grams all-purpose flour
- ½ tea spoon baking powder
- 1 ½ eggs
- ½ tea spoon cinnamon
- 12 dates, seedless and roughly chopped
- 110 castor sugar
- 110 ml cream
- 40 grams butter
- ½ tea spoons salt
Instructions
- Preheat the oven to 180 degree Celsius.
- Prepare your baking mold by coating it with butter and sprinkling flour on it.
- FOR THE PUDDING cream together (whisk) the butter and sugar till light and fluffy 4-5 minutes. Beat in the eggs, one at a time. Mix well. Sift in the flour, cinnamon and baking powder.
- Gently fold in the dates. Pour the batter in the mold and bake till set and golden, 25-30 minutes.
- FOR THE CARAMEL. While the pudding Is in the oven or resting prepare you caramel. Place the sugar in a saucepan and stir over medium heat till melted and shiny amber golden. Take it off the heat and very carefully whisk in the cream. Once mixed put it back on heat and add butter and salt. Cook till a little thick (not too much). Keep warm.
- Check the pudding, take it out of the oven and let cool for 5-10 minutes. Demold it on the serving plate. Pour over the warm caramel on the pudding. Sticky Date Pudding is ready. Either serve it hot or serve it chilled.
- *serve with crème anglaise OR ice-cream on the side for added flavor.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 2
My rating
have been a pastry enthusiast for a long time. Though I have done MBA and have worked in the corporate sector for almost 4 years, my obsessive interest in patisserie was probably in my genes. French Patisserie techniques; it has become my passion. I did my Pastry Diploma from ICCA, Dubai; one of the top 10 culinary universities of the world. It is one of the best things I have done in my life. Currently I am a visiting faculty teaching Pastry at COTHM, Islamabad (culinary school). I plan to start officially with my own desserts business sometime next year inshaAllah.
Categorised as: Desserts Recipes, Ramadan Recipes, Snacks