My take on the traditional sticky date pudding: oranges and almonds with a hint of spices. Perfect for a cold winter's night.
Ingredients
- 1 cup dates chopped
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup caster sugar
- 100 g butter
- 3/4 tsp bicarbonate of soda
- 1 egg
- 1 cup self-raising flour
- 1/4 cup almond meal
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 oranges zest only
- 1/2 cup brown sugar
- 1/4 cup almonds crushed
Almond praline
- 1 1/2 tbs almonds chopped
- 30 g caster sugar
Sauce
- 125 ml cream
- 50 g butter
- 1 tbs golden syrup
- 1/2 cup brown sugar
Method
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Step 1Preheat oven to 150C.
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Step 2Date mixture: In a medium saucepan, combine dates, water, orange juice, orange zest, caster sugar and butter. Stir over medium heat until sugar dissolves.
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Step 3Bring to boil and allow to simmer for 5 minutes. Remove from heat and add in bicarbonate of soda, stirring constantly. Allow to cool slightly.
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Step 4In a mixing bowl combine flour, almond meal, cinnamon, ginger and diced almonds.
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Step 5Whisk egg into date mixture. Pour into dry ingredients and stir to combine.
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Step 6Pour mixture equally into 6 greased dariole moulds. Place moulds into a large deep baking tray and pour boiling water to come half way up the sides of the moulds. Place in oven and bake for 30 minutes.
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Step 7Sauce: Combine brown sugar, cream, butter and golden syrup in a medium saucepan. Heat over medium heat stirring until combined.
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Step 8Almond praline: Place caster sugar in a saucepan over medium heat and cook until changed to a light caramel colour. Place some baking paper on a tray and sprinkle over some almonds. Pour caramel over almonds and allow to cool. Break into pieces.
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Step 9Serve puddings with cream or ice cream and almond praline
Equipment
- 6 dariole moulds
- 2 saucepan
- 1 baking dish
Recipe Notes
If you like the sound of this recipe, you might also like these Individual Sticky Date Puddings.
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