How to Make Sticky Dates Pudding
Yesterday, I baked a sticky English toffee pudding. It was delicious. The gooey and sticky toffee on top just melted in my mouth. The recipe was quite easy. If you like dates, this recipe is a must try!
I love dates. They are sweet and sticky. During a fasting month, we break our fast by eating dates and drinking water. It helps us avoid overeating once the fast is over. Scientifically, dates are good for your health. They are rich in several vitamins, minerals, and fiber. Some health specialists have said that eating one date per day is necessary for a balanced and healthy diet.
I made this recipe once, but it wasn't perfect—and I nailed it this time. My husband loved it so much. He wants me to bake the pudding for Thanksgiving this year!
- 1 cup pitted dates, chopped
- 1 1/2 cup boiling water
- 1 teaspoon baking soda
- 2 cups unbleached all-purpose flour
- 6 tablespoons butter or margarine
- 1 cup white granulated sugar (reduce the sugar if you prefer not sweet)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 large egg
- 1/4 cup heavy cream
- 4 tablespoons butter
- 1 cup dark brown sugar (reduce the sugar if you prefer not sweet)
- Preheat oven to 350°F (180°C). Grease a baking pan. In a medium bowl, combine dates, baking soda, and boiling water.
- In another bowl, beat 6 tablespoons butter and sugar until creamy. Add egg and vanilla; beat until blended. Reduce speed and add baking powder, and flour. Beating to combine. Add date mixture and beat until evenly combine.
- Pour batter into prepared baking pan. Bake for 40 minutes (baking time may be vary) or until pudding is golden. Insert a toothpick in the center of pudding and if it comes clean, the pudding is cooked.
- In the meantime, in a pan, heat brown sugar, cream and 4 tablespoons butter to boiling over a medium heat. Boil until the mixture melted together.
- Take the pudding, spread the mixture on top evenly and broiler for about 30 seconds or until the mixture is bubbly.
- Take the pudding out and let it cool for 15 minutes before served.
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© 2017 Liza Ikram