Sticky Date Pudding With Balsamic Caramel Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream! Ingredients:
185 g pitted dates |
1 teaspoon bicarbonate of soda |
60 g unsalted butter, at room temperature |
185 g caster sugar |
2 large eggs |
185 g self-raising flour |
1 teaspoon vanilla essence |
75 g soft brown sugar |
4 tablespoons unsalted butter |
4 tablespoons cream |
2 teaspoons balsamic vinegar |
Directions:
1. For Pudding:.
2. Combine dates in a pan with 300ml water, bring to a boil.
3. Remove from heat, stir in bicarb soda and set aside.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time, beating well each time.
6. Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
7. Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
8. For Sauce:.
9. Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
10. Note:.
11. I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.
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