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Ingredients
| dates - deglet noor: 185 g (pitted) |
| baking soda: 1 tsp |
| unsalted butter: 60 g (at room temperature) |
| caster sugar (superfine): 185 g |
| eggs: 2 (large) |
| self-rising flour: 185 g |
| pure vanilla extract: 1 tsp |
| light brown sugar: 75 g |
| unsalted butter: 4 Tbl |
| light whipping cream (fluid): 4 Tbl |
| balsamic vinegar: 2 tsp |
Sticky Date Pudding With Balsamic Caramel Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- For Pudding:.
- Combine dates in a pan with 300ml water, bring to a boil.
- Remove from heat, stir in bicarb soda and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well each time.
- Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
- Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
- For Sauce:.
- 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.
- Note:.
- 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.