Doesn’t the sound of that already make you drool?
Hang on, having a little bit of a foodgasm here.
Where do I even begin?
Once a while, I’ll opt for the type of desserts that are heavy, but incredibly comforting. I don’t think I can ever boycott them completely. There’s just something about them that’s so satisfying on my tongue and belly and especially during those days of winter/monsoon, nothing screams louder and better than a serving of warm pudding. Hold up.
Warm. Sticky. Sweet. Impossible to refuse!
I’ve never had a sticky date pudding. I know, where in the world have I been!? I’ve always heard wonderful things about it but I don’t know why I never got down to trying one. Seen it on masterchefs, magazines and other food blogs and the droolworthy visuals always tempt me to try it out! I guess I have to be in the mood for it..
With the recent rather chilly weather, my findings of some delicious South African Medjool dates, and my sister’s love for sticky date pudding, I thought this was the perfect opportunity to try it out. I am officially hooked to this sinful sinful dessert.
The best part, you can do it all with just a wooden spoon, your ingredients and a bowl. It’s that easy and the flavours that come through after it’s baked is well worth the easy effort. It’s not often you see me whipping out my muffin/cupcake pan but I did it, for these puddings!! And they are so exceptional that if I take out my muffin pan to make them, you guys should probably do it too! :)
Pop them right into a 160C fan-forced oven for about 15-20minutes and they should come out springy to touch, golden brown and as soon as you open your oven door, your home will smell like Christmas. I love how my recent posts are all Christmas related these days. It only tells me one thing, we’re nearing the best time of the year!
I forgot to photograph the poking of holes and drizzling of the toffee sauce, sorry! But basically once they’re out of the oven and have cooled a little, you poke some holes and drizzle the runny and warm toffee sauce over for it to absorb it. This will make it extra moist and Xtra sticky, absolutely glorious!
Because I’ve never had sticky date pudding elsewhere it’ll be bias of me to say this is the best. But my sister who frequents P.S Café pretty often and loves the puddings there says this tastes even better! I take that as a good sign, it’s not everyday you make something that’s potentially better. I’d say what makes it stand out is the spice in it. I love spices and I’ll whack and spam it if I’m baking something with it. And I did so for these because dates marry beautifully with them.
This is too good for you to pass up on, I’ll be making these for Christmas again.
Sticky Date Toffee Pudding:
(adapted from Exclusively Food)
Makes 7 muffin-sized puddings
For the pudding:
medjool dried dates (pitted) – 145g
water – 156g
bicarbonate of soda – 1/2 teaspoon
salted butter – 30g
eggs (large about 64g with shell) – 1 no.
vanilla extract – 1/2 teaspoon
self-raising flour – 94g
muscovado sugar – 75g
ground cinnamon – 1/2 teaspoon, slightly heaping
ground ginger – 1/4 teaspoon
grated nutmeg – 1/4 teaspoon
For the toffee sauce:
muscovado sugar – 90g
cream – 150g
butter – 13g
corn syrup – 13g
cinnamon stick (optional) – 1 no.
For the pudding:
Preheat your oven to 160C fan forced or 180C without fan and lightly grease and flour your muffin pans.
Pit the medjool dates and place it in a saucepan together with the water. Heat over medium high heat till it boils and add in the bicarbonate of soda and butter. Set aside to cool for 25 minutes.
Combine your flour, spices, and sugar in a bowl.
When your date mixture has cooled, transfer into a small food processor and pulse it till it becomes a chunky paste. Add in your vanilla extract and eggs and pulse a few times till just combined.
Pour the date mixture into your dry ingredients and using a wooden spoon, mixture it gently till just combined. Be careful not to over mix or it will result in tough and dry puddings.
Place it in the oven or about 15-20 minutes till it is cooked through and springs back to touch. A toothpick inserted should come out clean. Leave to cool in the pans for 10minutes.
[During this time, prepare you toffee sauce.]
Poke several holes in each pudding and drizzle the hot toffee sauce over it and let it absorb all that delicious sticky goodness.
For the toffee sauce:
Combine all the ingredients into a saucepan and heat over medium high heat, stirring constantly till homoegenous. Once it comes to a boil, reduce the heat to low and simmer for an additional 5 minutes till thickened slightly. Set aside to cool.
Serve the pudding warm with a scoop of your favourite ice-cream and a drizzle of the cooled and thickened toffee sauce.
// Note: Puddings may be reheated if you’re not serving straight away. //