ADVERTISEMENT
Serving: This sticky date pudding is best served warm with a generous drizzle of toffee sauce. For extra indulgence, add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Storing: Store any leftover pudding in an airtight container at room temperature for up to 2 days. The toffee sauce can be refrigerated and reheated in the microwave or on the stovetop before serving.
Make ahead: Both the pudding and sauce can be made a day ahead. Just reheat them in the oven and saucepan respectively before serving.
Variants:
Nuts: Add chopped walnuts or pecans to the batter for an extra crunch.
Spices: Enhance the flavor by adding a teaspoon of ground cinnamon, ginger, or nutmeg to the pudding batter.
Vegan Version: Swap the butter for coconut oil and use a plant-based cream for the sauce. Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Chocolate Date Pudding: Add 100g of chopped dark chocolate or cocoa powder to the pudding mix for a richer flavor.
FAQ:
Q: Can I use dried dates for this recipe?
A: Yes, you can use dried dates. Simply soak them in hot water for 10-15 minutes to rehydrate them before chopping and using in the recipe.
Q: How do I make the toffee sauce thicker?
A: If you prefer a thicker toffee sauce, allow it to simmer for a little longer until it reaches your desired consistency. Be sure to stir frequently to prevent it from burning.
Q: Can I make this recipe in individual portions?
A: Absolutely! You can divide the batter into individual ramekins and bake for about 20-25 minutes, depending on the size.
Q: Is the sticky date pudding gluten-free?
A: The recipe uses self-raising flour, which contains gluten. However, you can substitute with a gluten-free self-raising flour blend to make this dessert gluten-free.
ADVERTISEMENT
