20 June, 2011

Sticky Date Pudding

- Reason: "This is not a healthy dessert!"
- Health-conscious foodie: "But is has no refined sugar in it!"
- Reason: " But a ton of dates."
- Health-conscious foodie: "But at least it's a natural sweetener."
- Reason: "Yeah, a ton of it."
- Health-conscious foodie: "But its pretty low in fat with just a 1/4 cup....."
- Reason: "But it's butter."
- ... silence...
- Reason: "and two eggs".
- ... silence....
- Reason: "Baaaaaad!"
- Health-conscious foodie: "But perhaps still better than a slice of Black Forest Cake or a Donut???"
- ... ...
Hey, it's a treat and a nice one. Here in Dubai, the world's centre of date production, I had my first Sticky Date Pudding only a few weeks back, baked by an Australian (thanks, Sarah The Hedonista, for getting me addicted to them and having above conversation in my head every time I eat one).

At least I got the refined sugar cut out by adding more dates to the batter. And I still love to drown my pudding in sweeter-than-hell date sauce. To be honest, after that it doesn't really make such a big difference, if you add a scoop of vanilla ice cream too. Enjoy! This is one of the yummiest desserts I have had in a long time!

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STICKY DATE PUDDING
slightly adapted from The Hedonista

1 1/2 cups (270g) dates, pitted and roughly chopped
1 teaspoon baking soda
300ml water
1/4 cup (60g) butter, chopped

2 eggs
1 teaspoon vanilla extract
3/4 cup whole wheat or whole spelt flour

Serves 6-8
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Preheat oven to 180C. Grease mini doughnut or muffin tin, or a regular 20cm baking tin.

Place chopped dates in bowl , sprinkle baking soda over them. Then pour over boiling water. Stir in chopped butter and let stand for 15 minutes. In a food processor, blend the mixture until creamy.

Combine eggs and vanilla extract and beat lightly. Combine with date mixture.

Place flour into a medium bowl. Add date egg mixture. Stir until combined. Pour batter into prepared tin. Bake in preheated oven for 15-20 minutes (if in mini doughnut tin), 25-30 minutes (if in regular muffin tins), 35 to 40 minutes (if in regular round baking tin), or until tester comes out clean.

Best served warm with date sauce and vanilla ice cream.

11 comments:

  1. Oooh I Luve sticky date pudding!! Will try it definitely but I guess in the cooler winter days in Dubai

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  2. Looks delicious! I am definitely pro-dessert.

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  3. ohh yummy! I can imagine you having that conversation in your head while enjoying every bite and big scoop of ice cream on the side.

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  4. That little internal debate you have going on up there is hilarious!! I'm glad you indulged :)

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  5. Interesting that there is no added sugar at all. I usually make this accompanied by a butterscotch sauce that reading the ingredients alone could fur up your arteries. Thanks for the inspiration to be healthier.

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  6. I've spent 3 years in Australia and one of our fondest memories is sticky date pudding. I'm so excited to try out your recipe. Any attempt to reduce the sugar is a good one!

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  7. Beautiful presentation. Your conversation with yourself cracked me up, too cute!

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  8. The pudding looks so good.

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  9. looks delicious.. and healthy..-ish! :) would an immersion blender work as well?

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