Decadent Sticky Date Pudding With Caramel Sauce Recipes

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180oC.
• Grease and line the base of 23cm deep round cake tin.
• Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
• Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
• Coarsley mash with a potato masher.
• Cream together the butter, sugar and 1 egg.
• Beat in the remaining eggs one at a time.
• Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
• Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
• Cover with foil if over browning during cooking.
• Leave to stand for 5 minutes before turning out onto a serving plate.
• To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
• Simmer uncovered, for about 3 minutes, or until thickened slightly.
• Brush some sauce over the top and sides of the pudding until well glazed.
• Serve immediately with the sauce and a dollop of cream.

STICKY DATE PUDDING WITH BALSAMIC CARAMEL SAUCE

Steps:

• For Pudding:.
• Combine dates in a pan with 300ml water, bring to a boil.
• Remove from heat, stir in bicarb soda and set aside.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well each time.
• Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
• Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
• For Sauce:.
• Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
• Note:.
• I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE

Steps:

• Make sauce:
• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
• Make cake:
• Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
• Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
• Cut cake into slices; drizzle caramel sauce over each slice.

STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base diameter) round cake pan with baking paper. Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes.
• Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. Beat in eggs, one by one, until combined. Add flour and date mixture, beating until combined. Pour mixture into prepared pan; Smooth surface.
• Bake pudding for 35-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes; turn out onto a large serving plate.
• Combine extra butter, brown sugar, cream and remaining essence in a small saucepan. Stir over low heat until well combined and smooth. Cut pudding into wedges. Drizzle with caramel sauce. Serve pudding with ice-cream.

DECADENT STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• To make Pudding : 1. Preheat oven to 190 Degree Celsius and grease and line the base of a 8x8 square tin. 2. Coarsely chop pitted dates and simmer in water, uncovered for 5 minutes. Remove pan from heat and add in Bicarbonate Soda (Mixture will foam...it's ok). let mixture stand for 20 minutes. 3. In a mixing bowl, sift together flour, baking powder, spices and salt. 4. In another mixing bowl, cream butter and sugar till light and fluffy. Beat in eggs one at a time, beating well after each addition. Add in flour mixture in 3 batches, beating after each addition until just combined. Add in date mixture and stir well until just combined. 5. Pour cake batter into prepare baking tin. Set baking tin in a larger baking tin. Add enough hot water to larger pan to reach halfway up sides of smaller tin. Bake in the middle of oven for 1hr or till cooked. Remove smaller tin and cool pudding on rack. To make Caramel Sauce : 1. Melt butter in a pot. Add in brown suhar and continue stirring till sugar has liquified. Bring mixture to a boil, stirring occasionally. 2. Stir in cream and vanilla extract. Add in pitted date, if desired. Continue to simmer, stirring accasionally until thickened slightly, about 5 minutes. Cool sauce for storage. Warm up together with pudding and serve with some vanilla ice-cream. 12 Servings