This dessert is a very popular dessert and would be in the top 3 on any restaurant. It is made in the states too and it’s also called Sticky Toffee Pudding but the English word pudding means dessert and not the custard many Americans know as pudding.
When my son visited a few years ago, I asked if he would like some sticky date pudding for dessert. The worst thing in his mind was pudding with dates in it and he said, “No thanks, Mom, I’ll have some cheese and crackers.” I made the dessert and after dinner I brought them out, covered in delicious sauce. Alan looked at it and took a bite of his wife’s dessert.
“Uh, Mom, did you make another one? I think this is delicious,” he said. I knew. He ate his and finished his wife’s dessert. It is really really good.
- 60 g butter softened
- ¾ cup caster sugar
- 2 eggs
- 1¼ cups dates chopped
- 1 cup boiling water
- 1 tsp bicarbonate of soda
- 1½ cups self-raising flour
- ⅛ tsp vanilla essence
- ¼ cup golden syrup
- 125 g butter
- 1 cup brown sugar
- 1 cup thick cream
- Mix the dates and bicarbonate soda in a bowl. Pour over the boiling water and leave to stand for 30 minutes.
- Cream the butter and the sugar.
- Add the eggs one at a time and beat well.
- Fold in sifted flour and stir in date mixture and vanilla.
- Evenly pour into a greased, large cupcake tin.
- Cook for 30-40 minutes at 170C /340F or until firm when touched in the center.
- Melt the butter, sugar and golden syrup. Stir until dissolved.
- Remove from heat and stir in the cream.
- Cut the pudding into squares and serve with the sauce, cream and/or ice cream.