Hello guys! It’s been a year since my last post, and I’m so sorry that this blog has been more than dead. I still managed to keep my Instagram floating, so to all you fervent supporters, thank you for being patient with me.
The past year has been really busy, studying for MBBS and finally getting my medical degree after 5 long years of studying woohoo! Thank God for bringing me through the 5 years and for blessing me with loads of wonderful friends to journey with.
With the end of one journey comes the start of another! I am now part of the working force, earning my own keep and having more free time to spend in the kitchen. I’ve been trying out loads of recipes and new things, like sourdough bread and pickling. I’m quite excited to share these things on the blog with you! Because they are so simple to do yet so yummy!
One of the simple recipes I will share today is of one of my favourite desserts – sticky date pudding! My gold standard for sticky date pudding comes from Marmalade Pantry. The contrast between the warm, moist pudding and the cold, creamy ice cream, brings the perfect end to any meal. I’ll always order it Marmalade Pantry no matter how full I am.
Being on the list of my favourite desserts, I had to master this. I’ve tried a couple of recipes but they always culminated in dry puddings, nothing near the one I had in Marmalade. So, when I tried this pudding, I knew I had to share it with you!
This pudding is moist, comforting and super simple to make! My parents had two each for tea, D kept going ‘this is really good’, the only gripe was that it was still a bit too sweet from the butterscotch sauce. That’s something I still need to tweak, but here it goes first, tweaked from the recipe kindly shared by Chef Daniel Sia, of Odette fame:
Sticky Date Pudding
makes 15 individual portions
Ingredients for Pudding
250g pitted dates
110g salted butter
100g castor sugar
4g baking soda
7g baking powder
250g plain flour
200g whipping cream
- Heat dates and water in a saucepan until it forms a thick paste. Set aside.
- Preheat oven to 165 degrees, with fan. Butter the ramekins/ muffin tray that you will be using.
- Using a mixer, cream butter and sugar together until pale and white.
- Turn to Low mixing speed, and beat eggs into mixture, one egg at the time.
- Add in flour and whipping cream in alternate batches, until well mixed
- Add in the date paste.
- Spoon batter into ramekins until 2/3 full.
- Bake in the oven for 20 min or until batter is cooked.
- Once out of the oven, immediately poke holes in the cake and pour the butterscotch sauce over.
Ingredients for Butterscotch Sauce
200g brown sugar
375ml heavy cream
1/2 tsp vanilla essence
Heat all the ingredients in a pan until the butter is melted.