Sticky Date Pudding with Toffee Sauce

Sticky date pudding is a dessert my dad and I, back when we were all living in London, often enjoyed in the form of a local supermarket brands version. It was always delightful to see the runny toffee sauce emerge from the container once the pudding had been microwave heated. And even in this packaged bought version, it tasted lush!

Many years later, my mother-in-law introduced me to a version of sticky date pudding served in a quaint little restaurant in the heart of Zanzibar's Stone Town. I became so enamored with this pudding which, being half way around the world from my childhood home, surely became equated with the comfort of that I had enjoyed back in the UK. My husband quickly learned to bring me some home often on his way back from work!

Sticky date pudding is essentially cake like, but a little bit gooey, due to its date composure. It has a wonderful aroma thanks to the abundance of spices, which smells even more heavenly when baked at home. Of course, sticky date pudding is nothing if without the toffee sauce to go with it!

I have often thought it is those desserts which are enjoyed the most that are more difficult to recreate in the kitchen. But I'm finding out more and more, with each recipe I try, that this isn't the case. This recipe for sticky date pudding, along with the toffee sauce, really only took me twenty minutes to prepare, minus the baking time.

I really enjoyed the richness of the spices which came through in this cake, and was delighted at how similar it tasted to all the versions I have had in the past. This pudding shouldn't really have any cocoa powder in it, but I added a little to my recipe! Make sure you also enjoy your sticky date pudding warm - if not straight from the oven, microwave the cake with the toffee sauce spooned on top, for about a minute or so on medium.

 

Sticky date pudding with toffee sauce is a heart-warming dessert which never fails to satisfy me, and I'm sure it won't for you too!

Sticky Date Pudding with Toffee Sauce

Adapted from Jamie Oliver

Makes 4 servings

110g dates, stoned

Half tspn bicarbonate of soda

40g unsalted butter, soft

85g caster sugar

1 large egg

85g self-raising flour

1 tspn cinnamon powder

1 tspn nutmeg powder

1 tspn ginger powder

1 tspn cocoa powder

1 tblspn natural yoghurt

For the toffee sauce

55g unsalted butter

55g brown sugar

70ml single or double cream

Preheat oven to 180 degrees Celsius. Put the dates in a bowl with the bicarbonate of soda, and cover with 100ml of boiling water. Leave to stand for two minutes to soften, before draining. Blend the dates in a food processor to make a thick paste/puree and keep aside. Cream the butter and sugar together well, then add the egg, flour, cocoa powder and all the spices. Mix together well, and fold in the yoghurt and date puree. Pour into a large buttered ovenproof dish, or smaller individual dishes for 35 minutes or 20-25 minutes for the smaller ones.  
Meanwhile prepare the toffee sauce by putting the butter, sugar and cream in a small pan over low heat. Remove once the sugar has dissolved and sauce has thickened and turned brown in colour.
Once the pudding is ready, serve warm with the toffee sauce.

This post is part of the Memories by the Mile, Mouthwatering Mondays', Whats Cookin' Wednesday, Show and Share, Sugar & Spice, the36thAvenue, TGIF, Totally Tasty Tuesdays', Two Cup Tuesday and Sweet Tooth Tuesdays link parties.