amie's in the kitchen...

My colleague (Aimee) and I (Amie), yes there are two of us! Last night cooked up a storm and had a little bit of fun along the way.
A very special dessert was on the menu; Sticky Date Puddings. Mmmm!
I think every time I dine out with my partner we peruse the dessert menu in hope of stumbling across the elusive Sticky Date Pudding, which must be served with vanilla ice-cream.
Some places ' get it right', but others just don't so if you want a simple way to mimic restaurant style Sticky Date Pudding at home then this recipe is for you. Enjoy!

Sticky Date Puddings
Makes 6-12

the ingredients
PUDDINGS
200g pitted dates, chopped
3/4 (200ml) cup water
1 teaspoon bicarbonate of soda
60g butter, softened
160g light brown sugar
2 eggs, lightly beaten
1 1/3 cups (200g) self-raising flour
CARAMEL SAUCE
1 x 300ml carton pure cream
1/2 cup (125g) brown sugar
80g butter
Ice cream to serve

lets have some fun
Heat 2 litres of water in the Wok.
Place dates in saucepan with 200ml water and cook over medium heat until just boiling. Add bicarbonate of soda and stir well. Remove from heat and cool for 10 minutes.
Beat butter and sugar together with Silicone Whisk until creamy. Add eggs one at a time, beating well between additions. Add flour and whisk to combine. Add date mixture, stirring well until combined. Spoon mixture evenly between the Flexibake 1-Cup Muffins and place in steamer. Cover and steam for 20-25 minutes or until cooked through.
SAUCE:
Combine all ingredients in the saucepan, whisk well and bring to the boil. Reduce heat and cook for 2 minutes.
Serve sauce drizzled over warm puddings and a scoop of ice cream.

Your sweetie will adore this super sweet dessert.

love amie xoxo

ps - I like to freeze (double wrap in plastic) any leftover puds ready for a night in on the couch or when friends pop in un-announced...
pps - make double the amount of puds, half fill your cups or use a 12 cup muffin tray! Both ways make a filling dessert.