NOIDS Stick Date Pudding

Eat with Caution! This recipe is delicious and you might consume more than you are expecting.... 

Difficulty Level: Moderate
Total Time Needed: 1h minutes
Servings: 10

Ingredients

• 220g pitted dates
• 250ml water
• 1 tsp bicarbonate of soda
• 100g NOIDS Infused butter (Recipe Here)
• 110g (½ cup) caster sugar
• 50g (¼ cup) brown sugar (NOIDS Infused Sugar Optional)
• 2 eggs room temperature
• 2 tsp vanilla extract
• 225g (1½ cups) self-raising flour

For the caramel sauce

• 200g brown sugar
• 200g thickened cream
• 2 tsp vanilla extract
• 100g butter (NOIDS Infused Butter Optional)
• pinch of salt
• vanilla ice-cream to serve (NOIDS Ice-cream Optional)

Instructions

Method

1. Preheat oven to 180°c (fan-forced). Grease the base and sides of a deep 23cm baking dish.
   
   
2. Place dates, boiling water and bicarbonate of soda into a food processor and leave for 5 minutes.
   
   
3. Add the NOIDS Infused butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
   
   
4. Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
   
   
5. Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture springs back when touched in the centre. 
   
   
6. To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, NOIDS Infused butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
   
   
7. Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of NOIDS infused vanilla ice-cream.

Notes

RECIPE NOTES & TIPS

• Make ahead of time the puddings and sauce can be made a day or two before required. Keep in the fridge! reheat and serve.
• You gotta' pour it hot, baby!. This help the sauce to be absorbed well giving the pudding a gooey, sticky texture.
• Serve it warm! - with a big scoop of NOIDS vanilla ice cream, or a lashings of NOIDS whipped cream or some vanilla custard. Or all three?!
• If you don't have a food processor you can still make this pudding in a large bowl with hand-held beaters or a stand mixer.
• Needing to Store? - sticky date pudding (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days.
• Reheating? - place the pudding in a baking dish and cover with aluminium foil. Reheat at 180°c (fan forced) for 8-10 minutes, or until heated through. Alternatively, microwave the pudding until steaming hot. The sauce can be reheated in a small saucepan over low heat, until hot, then poured over the pudding.
• Freeze It! - place the cooled pudding and sauce into separate airtight containers and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving.

Base Recipe provided by Amanda White