Sticky date pudding must be one of the most popular desserts, so Colin’s going to show you how to make a version that’s simpler, but even more sumptuous. But what’s a date pudding without sauce, so he also shows you how to make the easiest Dulce De Leche to go with it. Add some whipped cream and you’ve got a decadent dessert for any night of the week.
Ingredients
Method
To make Dulce de leche, put can in a saucepan. Cover with water and simmer on low, uncovered, for 3 hours, topping up with extra water as necessary to ensure can is always covered with water.
Meanwhile, to make Pudding, in a medium saucepan, combine rum, water and vanilla. Bring to boil. Pour over dates in a bowl. Allow to stand at room temperature for 1 hour for dates to absorb liquid.
Preheat oven to 200°C/180°C fan-forced. Put half of the date mixture into a blender and reserve remaining. Blend until smooth.
Using a stand mixer, beat butter and sugar until pale and fluffy. With motor running, add eggs, one at a time. Reduce speed to low. Beat in date mixtures and nuts. Fold in sifted flour and bicarb. Scatter with extra nuts.
Grease a 6-cup capacity baking dish with extra butter. Pour date mixture into pan. Put dish in a large, deep roasting pan and add enough boiling water to come halfway up the sides of dish. Bake for 35-40 minutes, or until a skewer inserted into centre of pudding comes out clean.
Transfer cooked dulce de leche to a bowl and whisk until smooth.
Prick holes all over hot pudding with a fork. Pour over extra rum. Serve with cream and dulce de leche.
Cook’s tip
You can purchase dulce de leche from the supermarket instead of making your own.
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Individual sticky date puddings
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