Winter warmer - Sticky Date Pudding, episode 2.3

As the Autumn leaves start to colour, the mornings start with a fresh crispness, and the nights are getting colder its time to start thinking about comfort food. These are the dishes that warm us up from our toes, and bring back memories of childhood - licking the spoon or the beaters, getting chocolate all over our faces, and the wonderful baking smells drifting from the kitchen.

For Myles, one of his favourite comfort foods is sticky date pudding. Its not too sweet, yet light and fluffy, dripping with butterscotch sauce. Often I replace the butterscotch sauce with loads of golden syrup - just as sweet but with less calories. The secret to the lightness of this pudding is the bicarbonate of soda. 

Bicarbonate of soda

 It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, vinegar, etc. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium sulphate or cream of tartar.
Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C. Since the reaction does not occur at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven. ( https://en.wikipedia.org/wiki/Sodium_bicarbonate)

I hope you enjoy this recipe. Any left overs keep well in the fridge for a few days, and can be reheated in the microwave or steam oven. For all the tips on making this wonderful dessert, watch my video in the link below the recipe.

Sticky Date Pudding

Ingredients:

185 g pitted dates (roughly chopped)

1 tsp bicarbonate of  soda

300 ml water

60 g unsalted butter (softened)

185 g caster sugar

2 large eggs

200 g plain flour (gluten free)

1 tsp vanilla essence

Butterscotch Sauce:

240 g brown sugar

250 g butter

30 ml thickened cream

Method:

Preheat oven to 165°C fan/180°C.

Grease 4 x 250 ml ramekin dishes, or 6 x 175 ml ramekin dishes.

Combine dates and water in a small saucepan and bring to the boil. Remove from heat and add bicarb soda.

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well to incorporate.

Fold in flour.

Stir in vanilla and the slightly cooled date mixture.

Spoon into ramekins, and cook for 25 minutes, or until cooked.

Butterscotch Sauce

Combine all ingredients in a small saucepan, stir over heat until sugar is dissolved. Simmer, stirring constantly for 5 minutes. Serve warm

edited March 2023