I adore Sticky Date pudding. Whenever I go out for dinner/dessert, if there is Sticky Date pudding on the menu, I will almost always get it (unless of course there is Lemon Merengue pie… in which case I panic and blurt out whichever comes to mind first).
The other night we went around to some friends’ place for dinner, and I was bringing dessert. The impression I get from these friends, is that they eat a very healthy diet, which always makes me feel a bit guilty. So I thought, why not be a great friend and corrupt them with a sweet and sticky pud? They can’t not eat it, if I brought it…. right? Right.
This cake is lovely and soft and tastes superb smothered in caramel sauce. It went down a treat! The recipe is slightly altered from The Caker, by Kiwi baker Jordan Rondel. It’s a great book with lots of quirky and interesting recipes. You need a copy.
Sticky Date Cake
- 300g dates, pitted and chopped
- 2 cups of cold water
- 1 1/2 teaspoons baking soda
- 150g butter, softened
- 100g caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 250g flour
- 1 teaspoon of salt
- 2 1/2 tablespoons baking powder
For caramel sauce:
- 170g caster sugar
- 40g golden syrup
- 1/4 cup water
- 60g butter, cubed and softened
- 3/4 cup cream
- Preheat oven to 180°C
- Prepare a 22cm cake tin by greasing and dusting with flour.
- Place dates and water in a saucepan. Bring to the boil, simmer for 1 minute and then remove from the heat. Stir in the baking soda (it will fizz).
- In a large bowl, cream butter and sugar until light and fluffy.
- Add vanilla and the eggs, one at a time, beating between each addition.
- Sift in flour and salt and mix until just combined.
- Add the warm date mixture in two lots, mixing to form a watery batter.
- Add the baking powder (it will bubble up) and combine.
- Pour into tin.
- Bake for about 45 minutes, or until springy and a skewer comes out clean.
- Cool the cake for 10 minutes before transferring to a wire rack to cool.
- To serve, place cake on a plate with a rim. Pole holes into the cake with a skewer. Generously cover the cake with caramel sauce.
For caramel sauce:
- Place sugar, golden syrup and water into a saucepan and heat over a medium heat. Stir until sugar dissolves.
- Raise the heat and do not stir. Allow the sauce to boil and develop into a deep caramel colour.
- Reduce heat and add butter and cream. Stir well.
- Continue heating over a medium heat until thick (10-15 minutes).