Self-saucing sticky date pudding
- 1 cup finely chopped dried dates
- 1 1/2 cups SR flour
- 1/2 cup caster sugar
- 3/4 cup soy milk
- 2 cups boiling water
- 1 cup brown sugar
- 30g Nuttelex, chopped
Preheat oven to 180 degrees & grease a shallow ovenproof dish (2L or 8cup). Place dates in a heatproof bowl – add boiling water to cover. Stand 10mins, then drain. Sift flour & caster sugar into a bowl – add dates & milk & mix well. Spread into dish.
In a large heatproof jug combine water, brown sugar & Nuttelex – stir until melted. Carefully pour mix over batter. Place dish on oven tray.
Bake 40mins until browned & centre is firm to touch. Stand 5mins before serving.
I only wish I'd had some soy cream or ice-cream to serve this with, that would have taken it to a whole other level.
I have made sticky date pudd a few times but never with the sauce as part of the pudding - I love the idea
ReplyDeleteI definitely recommend trying it with the sauce - it's almost like a caramel & really set it off. Yum, I want some more now :-)
ReplyDeleteHiya! I tried this recipe during the week, subbing gluten-free SR flour for the wheaten stuff. It still tasted TERRIFIC but the flour messed with the texture a bit... not so badly that we didn't scrape the bowl clean though. ;-)
ReplyDeleteGlad to hear it turned out OK Cindy. The sauce is my favourite bit - I think I described it as caramel, but I think it's actually butterscotch...mmm :-)
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