the best (thermomix friendly) sticky date pudding recipe ever!


Sticky date pudding has to be my all time favourite dessert. While it is SO indulgent (not for the faint hearted) and most definitely not healthy in any possible way, it is a recipe to be enjoyed on occasion for special birthdays, holidays, etc.

With Christmas coming up, I thought now would be a good time to share this recipe with you. It is the perfect dessert to bake for a Christmas party - to me, pudding's just scream Christmas or "holiday season". It's also a favourite of mine as it can be made in advance, stored in the fridge overnight and reheated - making it perfect to bring to friends or serve at a dinner party.

Before I get started with this recipe, please excuse me for the lack of photos - I made this for my Dad's birthday a few weeks ago and it was eaten in literally two minutes flat before I had the chance to take any pretty photos. In saying this, it is almost impossible to stuff this recipe up and have it looking anything other than what it looks like below!


Ingredients
  • 200g pitted dates
  • 300g boiling water
  • 2 tsp bicarb soda
  • 170g sugar
  • 60g butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 170g self raising flour
 
Caramel sauce
  • 200g brown sugar
  • 130g butter
  • 250g full fat pouring cream
  • 1tsp vanilla extract
 
Method
  • Preheat oven to 180 degrees celsius (fan forced).
  • Grease 20cm square cake tin and line the base with baking paper.
  • Place dates into mixing bowl and chop for 8 seconds on speed 7. Scrape down the sides of the bowl.
  • Add water and heat for 5 minutes at 100 degrees celcius on speed 1. Then mix for 10 seconds on speed 4.
  • Add bicarb soda and combine for 3 seconds on speed 2.  Set mixture aside into a separate bowl and cover with a teatowel.  Thoroughly clean and dry the mixing bowl.
  • Insert butterfly. Add sugar and butter and mix for 10 seconds on speed 4. Scrape down the sides of the bowl. Mix for a further minute on speed 4 or until mixture is light and creamy. 
  • Turn speed to 4 and add eggs one at a time through the hole on the mixing bowl lid.
  • Remove butterfly. Add vanilla, flour and reserved date mixture and combine for 5 seconds on speed 4.
  • Pour mixture into prepared tin and bake for 50 minutes, or until skewer comes out clean (test regularly as this can change in a few minutes).  Leave pudding in tin for 10 minutes before turning out onto serving plate.
  • Sauce: Place all sauce ingredients into mixing bowl and cook for 5-7 minutes at 80 degrees celsius on speed 4 or until your desired consistency is achieved.  
  • Pour sauce over warm pudding and serve with icecream and strawberries.  

xx G

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