Australian Sticky Date Pudding Recipe
Delectable treat is made from dates, which give it a rich and sweet flavor.
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Servings: 8 Servings
Calories: 403 kcal
Equipment
- Mixing bowl: Used for combining the dry ingredients.
- Small bowl: Used for dissolving the bicarbonate of soda in boiling water.
- Electric mixer: Used to cream the butter and palm sugar together.
- Spatula or wooden spoon: Used to fold in the softened dates and mix the batter.
- 9-inch square baking dish: Used to bake the pudding.
- Toothpick: Used to test the doneness of the pudding.
- Spatula: Used to remove and serve the pudding.
- Serving plates: Used to plate and serve the individual portions.
Ingredients
- 12 ounces dates fresh, pitted
- 1 ½ cups boiling water
- 2 tsp bicarbonate of soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- ¾ cup palm sugar sugar
- 2 eggs large
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (180°C) and grease a 9-inch square baking dish.
- a. Place the pitted dates in a bowl.
- b. In a separate small bowl, dissolve the bicarbonate of soda in boiling water.
- c. Pour the boiling water over the dates and let them sit for about 10 minutes to soften.
In a large mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground cloves, and ground nutmeg.
- a. Whisk the dry ingredients together until well combined.
In another mixing bowl, cream the softened unsalted butter and palm sugar together until light and fluffy.
- a. Use an electric mixer on medium speed to achieve a smooth and creamy consistency.
- b. Scrape down the sides of the bowl with a spatula, ensuring all the ingredients are well incorporated.
Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition.
- a. Crack one egg into the bowl and beat until fully combined before adding the next egg.
Stir in the softened dates and their liquid into the butter, sugar, and egg mixture.
- a. Use a spatula or wooden spoon to gently fold the dates into the batter, ensuring they are evenly distributed.
Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined.
- a. Add a portion of the dry mixture and fold it into the wet mixture until no dry pockets remain.
- b. Repeat this process, adding more of the dry mixture until it is fully incorporated.
Stir in the vanilla extract, ensuring it is well blended into the batter.
- a. Mix gently but thoroughly to evenly distribute the vanilla flavor.
Pour the batter into the greased baking dish, spreading it out evenly.
- a. Use a spatula to smooth the surface of the batter for even baking.
Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the pudding is firm and a toothpick inserted into the center comes out clean.
- a. Check for doneness by inserting a toothpick into the center of the pudding. If it comes out clean, the pudding is ready.
- b. If the toothpick comes out with batter sticking to it, continue baking for a few more minutes and retest.
Once baked, remove the pudding from the oven and let it cool for a few minutes before serving.
- a. Allow the pudding to cool slightly to make it easier to handle and cut into portions.
Notes
Soak the dates in boiling water for the specified time to ensure they are soft and plump.
Use room temperature butter for easier creaming with the sugar.
Gradually add the dry ingredients to the wet ingredients to prevent lumps.
Do not overmix the batter; mix until just combined to avoid a dense texture.
Grease the baking dish well to prevent sticking.
Serve the pudding warm for the best taste experience.
Nutrition
Calories: 403kcal | Carbohydrates: 69g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 375mg | Potassium: 333mg | Fiber: 4g | Sugar: 37g | Vitamin A: 419IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 2mg
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