sticky pudding
  • Cooking Time: 45 mins
  • Servings: 15
  • Preparation Time: 25
  • 500g pitted dates
  • 2 1/2 teaspoons bicarbonate of soda
  • 150g unsalted butter, softened
  • 1 1/3 cups dark brown sugar
  • 3 eggs
  • 2 1/2 cups self-raising flour
  • 2 tablespoons treacle
  • Double cream, to serve
  • 1/2 cup dark brown sugar
  • 2 tablespoons pure cream
  • 200g unsalted butter, chopped
  • 1/4 cup treacle
  • 1/4 teaspoon salt flakes
  • Salt flakes, to serve
  1. Preheat oven to 180C/160C fan-forced. Grease a 4.5cm deep, 24.5cm x 35cm (base) baking pan.Combine dates and 3 cups water in a medium saucepan. Bring to the boil over high heat. Remove from heat. Stir in bicarbonate of soda. Stand for 5 minutes. Transfer to a food processor. Process until smooth.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift over flour. Beat until just combined. Add treacle and date mixture. Beat until combined.
  3. Pour mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean (cover with foil if over-browning during cooking).
  4. Meanwhile, make Salted Treacle Sauce. Combine all ingredients in a saucepan over high heat. Cook, stirring constantly, for 2 to 3 minutes or until boiling. Reduce heat to medium. Simmer, stirring occasionally, for 3 minutes or until thickened slightly. Remove from heat.
  5. Drizzle warm pudding with a little of the sauce and sprinkle with extra salt. Serve with cream and remaining sauce.
very good