Sticky Date Pudding

Name: How to cook Sticky Date Pudding - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20-22cm Round Tin OR 20cm Square Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sticky Date Pudding

I never knew the fruit called ‘Date’ until I moved to Australia. The fruit was not known in Japan. My very first experience to taste the fruit was Sara Lee’s ‘Frozen Sticky Date Pudding’. I liked the flavour but I thought it was overwhelmingly sweet.

Ingredient

Food ration :

20-22cm Round Tin OR 20cm Square Tin

2 cups

Dried Pitted Dates *about 250g

1 teaspoon

B.C.Soda

& 1/2 cups Boiling Water

100 g

Butter

1 cup

Brown Sugar *lightly packed

Eggs *room temperature

1 teaspoon

Vanilla Extract

& 1/2 cups Self-Raising Flour

Cooking instructions

* Step 1

First you need to soften the Dates. Chop up Dates finely and place in a heat-proof bowl. Carefully pour boiling water over the chopped dates, and add B.C. Soda and stir. Set aside while you are preparing other ingredients.

* Step 2

Preheat oven to 170°C. Line the base and side(s) of a cake tin with baking paper.

* Step 3

Using an electric mixer or a whisk, beat Butter, Brown Sugar and Vanilla until creamy. Add Eggs, 1 at a time, beating well. Fold in the date mixture (DO NOT drain) and Self-Raising Flour and mix well to combine.

* Step 4

Spoon the mixture into the cake tin. Bake for 45 to 50 minutes or until cooked through. Let it cool in the tin for 10 minutes before turning onto a wire rack.