I never knew the fruit called ‘Date’ until I moved to Australia. The fruit was not known in Japan. My very first experience to taste the fruit was Sara Lee’s ‘Frozen Sticky Date Pudding’. I liked the flavour but I thought it was overwhelmingly sweet.
I have tried some recipes to make the pudding by myself, and every recipe freaked me out because of the amount of sugar! However, I have realised that 1 cup Brown Sugar is necessary for this dessert. Try ‘My Super Easy Caramel Sauce’ which will make the pudding next level.
20 to 22cm Round Tin OR 20cm Square Tin
2 cups (about 250g) Dried Pitted Dates
1 teaspoon Bi-carb Soda
1 & 1/2 cups Boiling Water
1 cup Brown Sugar *lightly packed
2 Eggs *room temperature
1 teaspoon Vanilla Extract
1 & 1/2 cups Self-Raising Flour
Cream OR/AND Caramel Sauce to serve
- First you need to soften the Dates. Chop up Dates finely and place in a heat-proof bowl. Carefully pour boiling water over the chopped dates, and add B.C. Soda and stir. Set aside while you are preparing other ingredients.
- Preheat oven to 170°C. Line the base and side(s) of a cake tin with baking paper.
- Using an electric mixer or a whisk, beat Butter, Brown Sugar and Vanilla until creamy. Add Eggs, 1 at a time, beating well. Fold in the date mixture (DO NOT drain) and Self Raising Flour and mix well to combine.
- Spoon the mixture into the cake tin. Bake for 45 to 50 minutes or until cooked through. Let it cool in the tin for 10 minutes before turning onto a wire rack.
- Serve with Cream OR/AND Caramel Sauce.
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