Sticky Date Pudding has become a family favourite at this time of year since we re-worked the recipe to include olive oil instead of butter. Yum! Here is the recipe:
Ingredients
For the Pudding
225g fresh dates, stoned
1 teaspoon bicarbonate of soda
1/2 cup mild tasting olive oil
170g caster sugar
2 large free-range eggs
170g self-raising flour
1/4 teaspoon ground mixed spice
1/4 teaspoon ground cinnamon
2 tablespoons natural yoghurt
For the Toffee Sauce
115g unsalted butter
115g light muscovado sugar
140ml double cream
Method
Preheat the oven to 180 degrees Celcius. Put the dates in a bowl with the bicarb soda and cover with 200ml of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, mix the olive oil and sugar with a wooden spoon. Add the eggs, flour, mixed spice and cinnamon. Mix together well, then fold in the yoghurt and puréed dates. Pour into an oiled ovenproof dish or as I prefer into individual baking pots. Bake in a preheated oven for 35 minutes – for the whole dish and 5-10 minutes less if using the individual pots as they will cook quicker. Test with a skewer.
While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon the toffee sauce over the pudding. Delicious with the addition of ice cream.
