Famous Sticky Date Pudding From The Lake District Recipes

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STICKY DATE PUDDING



Sticky Date Pudding image

This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.

Provided by Lian W

Categories     Desserts     Custards and Pudding Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
2 ½ ounces dark chocolate, grated
7 ounces chopped pitted dates
1 ¼ cups water
1 teaspoon baking soda
¼ cup softened butter
¾ cup superfine (castor) sugar
2 eggs
1 cup heavy cream
1 cup firmly packed brown sugar
1 cup butter
2 tablespoons confectioners' sugar for dusting
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  • Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  • Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  • Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  • When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  • To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g

FAMOUS STICKY DATE PUDDING FROM THE LAKE DISTRICT!



Famous Sticky Date Pudding from the Lake District! image

This recipe is from the November issue of Olive. It is a copy of the one found at the Lake District Sharrow Bay hotel. It's absolutely delicious and a definite must-try! Forget about those calories for a change and indulge!

Provided by HappyBunny

Categories     Dessert

Time 45m

Yield 9-12 squares

Number Of Ingredients 10

275 g dates, pitted and chopped
60 ml whiskey
1 teaspoon baking powder
125 g butter
125 g sugar
2 eggs
125 g self-raising flour
150 g butter
200 g dark muscovado sugar
250 ml heavy cream (double cream)

Steps:

  • Preheat oven to 190ºC/fan 170ºC/gas5.
  • Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool.
  • Beat the butter and sugar until smooth and creamy.
  • Beat the eggs one at a time, stir in the flour, then the date mixture.
  • Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
  • For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes.
  • When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
  • Return it to the oven for about 2 minutes.
  • Serve it cut into squares with more sauce poured over.
  • I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!

Nutrition Facts : Calories 617.9, Fat 36.2, SaturatedFat 22.3, Cholesterol 150, Sodium 427, Carbohydrate 69.8, Fiber 2.8, Sugar 54.8, Protein 4.3

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