Sensational Scottish Sticky Date Pudding

Allergens

Dairy, Eggs

Ingredients

• 1 cup pitted dates, chopped 1 cup boiling water 1 tsp baking soda 1 cup all
• purpose flour 2 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 2 tbsp butter, softened 1 large egg 1 tsp pure vanilla extract 1/2 cup whole milk For the caramel sauce: 1 cup brown sugar 1/2 cup heavy cream 4 tbsp butter 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour an 8 inch square baking pan.
2. In a bowl, soak the chopped dates in boiling water mixed with baking soda for about 10 minutes until they become soft. Drain and set aside.
3. In another bowl, whisk together flour, baking powder, salt, and sugar.
4. Add softened butter to the dry ingredients. Beat them together using an electric mixer until well combined and creamy.
5. Add the egg and vanilla extract to the mixture. Continue beating until well incorporated.
6. Gradually add in the milk and stir until fully mixed.
7. Fold in the soaked dates. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
8. Bake for about 30 35 minutes or until a toothpick inserted in the center comes out clean.
9. For the caramel sauce, combine brown sugar, heavy cream, butter, and vanilla extract in a saucepan over medium heat. Stir until smooth and thickened. Set aside to cool slightly.
10. Once the pudding is done, let it cool for about 5 minutes. Pour the warm caramel sauce evenly over the cake. Let it sit for a few more minutes before slicing.

Chef’s Insight

To enhance the mouthfeel, try using Medjool dates for their naturally sweet taste and moist texture.

Notes

This recipe can be easily doubled to serve more guests. Also, consider using a variety of dates for different flavors and textures.