Sticky Date Pudding Recipe
I have perfected this wonderful Sticky Date Pudding recipe in no time. Serve this tasty Dessert as often as you like! This is an ideal dish to include in today's menu.
Ingredients
8 ounces pitted dates (about 1/2 cup)
1 cup water
1 3/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup (1 stick) butter, room temperature
1 cup packed brown sugar
4 large eggs
1 tablespoon instant coffee granules
Toffee Sauce
Directions
Combine the dates and water in a saucepan and bring to a boil.
Reduce heat and simmer for about 10 minutes or until dates are tender.
Puree the date mixture or crush with a spoon.
Sift together the flour, baking soda and baking powder.
Cream the butter and brown sugar in a mixing bowl until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Add the flour mixture in three parts, beating well after each addition.
Stir in the pureed dates and instant coffee; batter will be stiff.
Spread in a greased 9x13 inch baking dish.
Bake at 350 degrees for 35 minutes or until cake is firm to the touch.
Cool in the pan for 5 minutes.
Remove to a work surface and slice in half horizontally with a serrated knife.
Return the bottom half of the cake to the baking dish and drizzle with half the Toffee Sauce.
Top with the second layer of the cake and drizzle with the remaining Toffee Sauce.
Let stand, covered, at room temperature for up to 6 hours.
Bake, uncovered, at 350 degrees for about 20 minutes or until hot and bubbly.
Reduce heat and simmer for about 10 minutes or until dates are tender.
Puree the date mixture or crush with a spoon.
Sift together the flour, baking soda and baking powder.
Cream the butter and brown sugar in a mixing bowl until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Add the flour mixture in three parts, beating well after each addition.
Stir in the pureed dates and instant coffee; batter will be stiff.
Spread in a greased 9x13 inch baking dish.
Bake at 350 degrees for 35 minutes or until cake is firm to the touch.
Cool in the pan for 5 minutes.
Remove to a work surface and slice in half horizontally with a serrated knife.
Return the bottom half of the cake to the baking dish and drizzle with half the Toffee Sauce.
Top with the second layer of the cake and drizzle with the remaining Toffee Sauce.
Let stand, covered, at room temperature for up to 6 hours.
Bake, uncovered, at 350 degrees for about 20 minutes or until hot and bubbly.
