The sun sets early now, when there is a sun that is.
It’s been cold, wet and grey here lately. The days have the stamp of winter on it.
Looped scarfs. wet puddles to jump in, bare trees and mornings starting with wailing black cockatoos overhead.
This is our winter. Not a winter with snow, and sub zero temperatures but a Sydney winter non the less. A winter that calls for heartier food. Slow cooked soups, polenta dishes and perhaps the odd pudding or two.
Sticky Date Pudding
125g softened butter
80g brown sugar*
2 beaten eggs
1 tsp cinnamon
zest of an orange
300g self raising flour
220g dates (I used medjool dates)
1 tsp bicarbonate soda
125mls boiling water
Take any seeds out of the dates and split the dates in half. Pop them in a bowl, add the bicarb and boiling water, set aside.
Cream butter and brown sugar together. Add beaten eggs, orange zest, and cinnamon mix well. Then add date mixture and fold through the flour.
I baked these in individual size cake pans for approximately 25 minutes at 180C. You can easily bake it as a whole cake, and adjust cooking time to suit.
* you could add more sugar if you like your whole pudding experience to be on the sweeter side. I think there is enough sweetness in the sauce though.
110g dark muscavado sugar
Bring cream to a simmer, add sugar and butter. Stir continuously until butter has melted, (and don’t let it boil over!)
Now with all that pudding energy…best go find some puddles to jump in.