Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
For the Coconut Cream:
- 1 can (14 oz) coconut cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 8-inch square baking dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch square baking dish.
2. In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.
3. In a separate bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In another bowl, sift together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
7. Fold in the date mixture.
8. Pour the batter into the prepared baking dish.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. While the pudding is baking, prepare the coconut cream. In a bowl, whisk together the coconut cream, powdered sugar, and vanilla extract until smooth.
11. Once the pudding is done, let it cool for 5 minutes before serving.
12. Serve the sticky date pudding with a dollop of coconut cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 415
Fat: 22g
Carbohydrates: 52g
Protein: 5g
Fiber: 2g
Sugar: 36g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use white sugar instead of brown sugar.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- You can add chopped nuts to the batter.
- You can add a teaspoon of cinnamon to the batter.
- You can serve the pudding with caramel sauce instead of coconut cream.
Tips and tricks:
- Make sure to chop the dates finely so that they blend well with the batter.
- Don't overmix the batter, or the pudding will be tough.
- You can make the pudding ahead of time and reheat it in the oven before serving.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pudding in individual bowls or ramekins. Drizzle caramel sauce on top and garnish with chopped nuts.
Garnishes:
Chopped nuts, caramel sauce, whipped cream, or fresh berries.
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the pudding is too dry, add a little more milk to the batter.
- If the pudding is too wet, reduce the amount of water in the date mixture.
Food safety advice:
Make sure to use fresh ingredients and store the pudding properly in the refrigerator.
Food history:
Sticky date pudding is a classic dessert in Australia and New Zealand. It originated in England in the 19th century and was traditionally served with custard.
Flavor profiles:
Sweet, rich, and creamy.
Serving suggestions:
Serve the pudding warm with a generous dollop of coconut cream on top.
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Taste: Sweet, Rich, Caramelized, Coconutty, Moist