Description
A conventional sticky date pudding recipe. Let’s be honest, no one can argue with that. I may even show you the way to make this pudding gluten-loose and the way to make mini steamed sticky date puddings.
Ingredients
- 250 grams Pitted Dried Dates, Halved
- 1 cup Water
- 1 teaspoon Baking Powder
- seventy five grams Butter, Softened, Plus More For Greasing Cake Tin
- seventy five grams Caster Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1-½ cup Self Raising Flour
Preparation
Preheat oven to 170ºC (340ºF). Grease a cake tin with a few butter, then line it with nonstick baking paper.
Put dates and water in a pot and bring to the boil. Once combination is boiling, flip heat off. Add baking powder and stir thru, then set aside to chill.
Beat butter and sugar together in a bowl till mild and fluffy. Add eggs separately, beating through properly after every addition. Add vanilla and cooled date aggregate and stir via till well blended.
Add self-elevating flour after which lightly fold through with a timber spoon or spatula. Transfer combination into the organized cake tin and bake 30–35 minutes.
To test whether or not pudding is cooked, stick a skewer inside the center and depart for two seconds. If skewer comes out clean, it’s cooked.
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