Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Saucepan
Step-by-step instructions:
For the Sticky Date Pudding:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the mixture and let it sit for 10 minutes.
3. In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the eggs and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the date mixture, until everything is well combined.
7. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
For the Toffee Sauce:
1. In a saucepan, melt the butter over medium heat.
2. Add the brown sugar and stir until dissolved.
3. Pour in the heavy cream and vanilla extract, and stir until the mixture is smooth.
4. Bring the sauce to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
5. Remove the sauce from the heat and let it cool slightly.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 479
Fat: 23g
Carbohydrates: 68g
Protein: 4g
Sodium: 319mg
Sugar: 52g
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 or chocolate chips to the batter.
- You can serve the pudding with whipped cream or ice cream instead of toffee sauce.
Tips and tricks:
- Make sure to chop the dates finely so that they blend well into the batter.
- Don't overmix the batter, or the pudding will be tough.
- Let the pudding cool for a few minutes before serving with the toffee sauce.
Storage instructions:
- Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the pudding in individual ramekins for a more elegant presentation.
- Dust the top of the pudding with powdered sugar before serving.
Garnishes:
- Top the pudding with a drizzle of extra toffee sauce.
- Sprinkle chopped nuts or chocolate shavings on top.
Pairings:
- Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pudding is too dry, try adding a little more water to the date mixture.
- If the pudding is too moist, try reducing the amount of water in the date mixture.
Food safety advice:
- Make sure to store the pudding in the refrigerator to prevent bacterial growth.
Food history:
- Sticky date pudding is a classic dessert in Australia and New Zealand, where it is often served with a rich toffee sauce.
Flavor profiles:
- The pudding is sweet and moist, with a caramel-like flavor from the dates and brown sugar.
- The toffee sauce is rich and buttery, with a hint of vanilla.
Serving suggestions:
- Serve the pudding warm with a generous drizzle of toffee sauce.
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Taste: Sweet, Rich, Caramelized, Moist, Buttery