STICKY DATE & GINGER PUDDING
The perfect pud - warming, comforting, rich, and easy. Serve with lots of custard.
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.
- For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.
Nutrition Facts : Calories 480 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 62 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.15 milligram of sodium
STICKY DATE PUDDING WITH CARAMEL SAUCE
Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.
WARM STICKY FIGGY PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
- Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
- Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
- Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
- Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.
STICKY DATE PUDDING
This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night.
Provided by Lian W
Categories Desserts Custards and Pudding Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
- Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
- Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
- When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
- To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Nutrition Facts : Calories 551 calories, Carbohydrate 64.4 g, Cholesterol 123.5 mg, Fat 32.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 20.1 g, Sodium 335.4 mg, Sugar 49 g
STICKY DATE PUDDING WITH CARAMEL SAUCE
I hope you're not counting your calories, because this is going to blow your diet! Very traditional for an Aussie dinner get together, cheap and it makes lots. Serve with ice-cream.
Provided by cookingpompom
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix the dates (use kitchen scissors to chop the dates rather than a knife), bicarb and water together. Set aside for 10-12 minutes.
- In a large bowl, cream the butter and sugar. Add the eggs one at a time.
- Beat in the vanilla.
- Fold in the cooled date mix and the flour.
- Pour into a greased 20cm round cake tin.
- Bake at 180oC for 40-45 minutes.
- Cool for 5 minutes, cut and serve from the tin (it keeps it warm).
- Carmel sauce:.
- Place all the ingredients in a medium pot and stir over a medium heat until combined. Simmer gently until thickened (about 5 -8 minutes).
- To serve: pour over the pudding and let it soak a little before eating.
Nutrition Facts : Calories 523.3, Fat 23.8, SaturatedFat 14.5, Cholesterol 116.8, Sodium 592.8, Carbohydrate 75, Fiber 2.1, Sugar 52.6, Protein 5.3
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STICKY FIG AND CARAMEL PUDDING RECIPE
From deliciousmagazine.co.uk
5/5 (3)Category Recipes That Will Make You Excited For AutumnServings 4Calories 383 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Put the figs, bicarbonate of soda and 125ml boiling water in a heatproof bowl. Leave for 10 minutes for the figs to soften. Transfer to a food processor and blend until fairly smooth.
- In a large mixing bowl, combine the flour, ground almonds and sugar. Make a well in the centre and pour in the fig purée, melted butter, vanilla essence, beaten egg and a pinch of salt. Stir with a wooden spoon until smooth. Spoon the mixture into the prepared baking dish and smooth the surface with the back of the wooden spoon (see Make Ahead).
- For the sauce, sprinkle the brown sugar as evenly as you can over the sponge mixture. Heat the milk and water together in a saucepan until the mixture just reaches boiling point, then carefully pour over the top of the pudding. Please note: it will look like you’ve gone wrong and made a massive mess, but trust us – as the pudding bakes the top becomes a light-as-air sponge and the watery top layer sinks to the bottom to make a gloriously gooey sauce.
- Bake the pudding for 40-45 minutes, then leave to stand for 10 minutes. Mix together the icing sugar and cinnamon, then dust liberally over the top of the pudding. Serve with ice cream, thick cream or crème fraîche.
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