A variety of beautiful soft and squishy dates are available in Kuwait, so a Sticky Date Pudding had to be done. This one is oh-so-sticky and delicious with a hint of cinnamon, ginger and orange zest. Served drizzled with extra salted caramel sauce and garnished with rose petals and pistachios – because, “when in the Middle East”.
Sticky Date Pudding
- 250 g chopped soft dates
- 180 ml boiling water
- 5 ml bicarbonate of soda
- 30 ml butter
- 85 g castor sugar
- 1 egg
- 375 ml all purpose flour
- 5 ml ground cinnamon optional
- 5 ml ground ginger
- 1 zest of an orange optional
- 15 ml baking powder
- 2.5 ml salt
- 30 ml laban, yoghurt or milk
- 100 g butter
- 250 g brown sugar or dark muscovado
- 250 ml cream
- 5 ml vanilla essence
- Malden salt for sprinkling
- dried rose bud petals optional
- pistachios slivered
- vanilla ice-cream
- Preheat oven to 180°C.
- Place chopped dates. boiling water and bicarb into a bowl.
- Beat butter and sugar together until light an fluffy. Add egg and beat until creamy.
- Sift dry ingredients into the egg mixture and add the soaked dates. Mix until well combined.
- Spoon in a +- 25 cm square dish or 6 individual ramekins (filled ¾). Carefully place into a water bath (deep baking tray filled half way with hot water).
- Bake for +- 40 minutes in a large dish or 30 minutes in individual ramekins. When pricked with a skewer, it should come out clean.
- Meanwhile, prepare the sauce: Melt the butter and sugar over low heat until sugar is dissolved and butter is completely melted. Stir in the cream and vanilla essence and bring to a gentle boil for 5 minutes.
- As soon as the date pudding is out of the oven, prick holes all over using a fork or skewer. Pour the hot sauce all over the sponge and allow it to absorb. Any extra sauce you may have left over, heat up again and simmer until thickened, season with salt and serve on the side.
- Serve warm with extra sauce and a sprinkle of salt.
- Garnish with whatever you fancy and serve with ice-cream or whipped cream.