When the weather gets cooler, and the urge for home-cooked comfort food hits hard. 

Now, don't get us wrong, Sticky Date Pudding is great all year round, but this season it tastes extra comforting. Not to mention it is the perfect thing to bring to a dinner party, or perhaps to just spice up your Tuesday night dinner with the family.

So, we have found the best recipe (tested by yours truly) and are sharing it with you!!



INGREDIENTS

PUDDING

1 cup dates, pitted and chopped
1 cup boiling water

3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
¼ teaspoon fine sea salt
⅓ cup plus 1 teaspoon raw sugar
⅓ cup plus 1 teaspoon dark brown sugar
2 eggs
¾ cup plus 2 tablespoons flour
1 teaspoon vanilla extract

STICKY DATE TOPPING

5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
⅛ teaspoon fine sea salt

‘‘EXTRA’’ SAUCE

3 tablespoons butter
1 ¼ cup cream, plus more for serving
3 tablespoons dark brown sugar
⅛ teaspoon fine sea salt

METHOD

1. Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 180 and grease a baking dish. (see tips)
2. Combine the 3 tablespoons butter, baking soda, a pinch of salt, raw sugar, eggs, flour, vanilla extract and 1/3 cup plus 1 teaspoon of dark brown sugar in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
3. Pour the mixture into the baking dish and bake for roughly 30 minutes, until just firm to the touch.
4. Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and a pinch of salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
5. In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
6. To serve; pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the back into the oven until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

 TIPS

- For the perfect individual size, pour the batter into muffin trays and later top with sauce when ready to serve.

- If you aren’t serving right away, we suggest storing the pudding and the sauce separately in the fridge and serving within 5 days.