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Tipsy Sticky Date Pudding Recipe

January 4th, 2014 by alice  Tags: , , , | Print This Post Print This Post


  1. 3/4cupdates, pitted and roughly chopped(135 gm/4½ oz)
  2. 1teaspoonbicarbonate of soda(baking soda)
  3. 50g softbutter(1 and 2/3 oz)
  4. 2/3cup firmly packedsoft brown sugar(155 gm/5 oz)
  5. 2eggs
  6. 1 1/2cupsplain flour(185 gm/6 oz)
  7. 1/2teaspoonbaking powder
  8. 1cupwalnut halves, roughly chopped(100 gm/3 and 1/3 oz)
  9. Syrup

  10. 2/3cup firmly packedsoft brown sugar(155 gm/5 oz)
  11. 10gbutter(1/3 oz)
  12. 1teaspoonvanilla extract
  13. 1/3cupbrandy(80 ml/2 and 3/4 fl oz)


  1. Preheat oven to 180 Deg C (350 Deg F/Gas 4).
  2. Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil.
  3. Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy).
  4. Beat the butter and sugar with electric beaters until light and creamy.
  5. Add the eggs one at a time, beating well between each addition.
  6. Fold in the sifted flour and baking powder, walnuts and date mixture.
  7. Stir until all the ingredients are just combined and pour into the prepared dish.
  8. Bake for 40 minutes, or until slighly risen and firm to touch.
  9. Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes.
  10. Prick a few holes in the pudding with a skewer, pour the syrup over.
  11. Return to the oven for 5 minutes while the sauce soaks inches Serve with cream or natural yoghurt.

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