Sticky Date Pudding
This started out as a Stephanie Alexander recipe and we haven't deviated much from the classic dish. First, we soften dates in hot water and blitz. Then we cream butter and sugar till fluffy, before adding beaten eggs and vanilla. Finally, we gently fold in the flour and date mixture and dish it up.
For the ridiculously delicious toffee sauce, we simply bring all the ingredients (brown sugar, butter, cream, vanilla - all the good stuff) to the boil and cook until caramelised.
Sauce: brown sugar, cream, butter, vanilla extract.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook within 24 hours. This product is best cooked straight from frozen.
PLEASE NOTE: This is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.
Please note: while every effort has been made to ensure this product is date seed free, please be aware that some may remain.
TO COOK: Remove the plastic film from the foil container, and cook, straight from frozen, in a preheated 180C oven for 30 minutes (from defrosted) to 40 minutes (from frozen), or until a skewer or knife tests clean. Meanwhile, heat the sauce in a saucepan or microwave until hot. You can simply serve as is, with the pudding drizzled with sauce, or pour a layer of sauce on top of the cooked pudding and return in to the oven for a few minutes till sticky and bubbling. Serve with ice cream or whipped cream.