Remember the sticky date puddings i was talking about? I finally got round to making them, tweaking the recipe to achieve the dense, sticky texture we were after.
While these weren’t that similar to the one at the cafe, i really liked this one. It was dense, sticky and very moist probably due to the cooked dates i pureed before adding to the mixture. It really was sweet enough for my tastebuds so i left the toffee sauce out, choosing to drizzle just a little maple syrup over it instead.
The best thing about these little puddings? They freeze really well so you can make them, pop them in your freezer and have them on hand to satiate any cravings 
Sticky Date Puddings [adapted from Michelle's old site]
Ingredients
1/2 cup butter
3/4 cup brown sugar
3 large eggs, lightly beaten
1 tbsp Kahlua
2 tsp vanilla essence
2 cups self raising flour
550g dates, roughly chopped
2 1/2 cup water
1 cup brown sugar
1/2 cup butter
150g heavy cream
2 tbsp cornflour paste
- Bring the water to boil in a saucepan, adding dates in. Reduce heat and simmer for about 1 minute till dates are soft. Divide dates mixtures into half, pureeing half and set aside the other half.
- Soften butter by microwaving on medium for 15 seconds. Add sugar, beating with wooden spoon.Add eggs into butter mixture, one at a time, mixing well each time.
- Fold in flour gently. Add in reserved chopped dates and puree, stirring well. Pour into pudding mould. Steam for about 20-25 minutes. As a rough gauge, 3 tbsp of mixture takes about 23 minutes to cook. Toothpick should come out clean when poked in the centre.
- To make sauce Melt the butter. Add sugar, cream and cornstarch paste. Mix on a very gentle flame until its done.To serve, turn pudding out on a plate, pour some toffee sauce over it and microwave for 10 to 15 secs.
