Mum's Sticky Date Pudding for Lois

I am more than happy Lois to provide you with Mum's sticky date pudding recipe. It is delicious. The secret is that mum does hers in an old, lidded, pudding steamer. This steamer has magical powers and produces brilliant results. I have memories of a long-ago jam pudding in this steamer. Mmm. I could each steamed pudding EVERY night.....!

Please note that Australian Metric Measurements vary slightly from USA and UK ones. This article cleverly discusses and summarises this.

"The moist, sticky texture is as important as the taste of this nostalgic pudding. The sauce should be poured over the top when the pudding comes out of the oven so that a little seeps into the cake and forms a glaze on top. Serves 6.

185g dates, pitted and cut into small, even pieces (I use my kitchen scissors to do this)
1 teaspoon bicarb soda
1 cup boiling water
45g butter
3/4 cup caster sugar
2 eggs
3/4 cup self raising flour
1 teaspoon vanilla essence

Sticky caramel sauce:
3/4 cup brown sugar
45g unsalted butter, cut into tiny pieces
1/2 cup cream
1/2 teaspoon vanilla essence

Grease a cake tin about 16-17cm square or 6 ramekins and preheat oven to 180 degrees.

(Mum cooks hers as a steamed pudding, in a steamer, in a saucepan of boiling water for about 45 minutes, then she turns it out and immediately covers it with 1/3 of the sauce).

Pour the boiling water over the dates and stir in the bicarb soda. In another bowl, cream the butter and sugar.

Beat in eggs, one at a time.

Sift the flour over the top and add vanilla and dates, stirring well. The mixture will be quite wet.

Pour into prepared tin and bake for 30 minutes, or until just firm to the touch on top. It is important not to over-cook it.

To make the sauce: put all ingredients into a saucepan and bring to the boil. Simmer very gently for around 3 minutes, then serve over squares or wedges of date pudding with thick cream. The sauce can be reheated.

Yum.

j