Sticky dates pudding with red wine

Another cousin came for some conference. After her conference finished she came to stay with me. She requested sticky dates pudding, then one of sister invited us and my parents to her house for dinner. A few hours before I start making these sticky dates pudding, my sister asks me to make a bigger tray as my other two sisters and family are coming over to join in the dinner. I made one and a half recipe.

Sticky Date Pudding have been my family favourite and always will be, especially for my father, he won’t eat any cakes but this pudding and of course his birthday cake. Google: “Sticky dates pudding is also known as Sticky Toffee Pudding in Australia and New Zealand. It is a British dessert consisting of a moist sponge cake made with finely chopped dates, covered with pouring cream.”

The secret method for me to make a sponge cake into pudding is by bring it out of the oven and putting it back for another 5-8 minutes; making holes on the cooked cake while it is still warm, then pouring the cream mixture, slowly and making sure it drips into the holes. This method makes it really moist and gives it a strong dark colour as well as flavour. Plus, more cream: vanilla custard, thickened cream, and ice cream to serve. It is a must have for my family at Christmas.

There are lots of recipes with butterscotch sauce. Today, I am trying out with red wine since my last were with tawny port. Everybody gets a second piece. My cousin took home some for her own family, as well as for my aunt, cousin brother and his kids. I had mine with custard vanilla cream with one strawberry and my second with thickened cream. Enjoy it with coffee, tea and dessert wine. Let’s get creative by adding wine for a bold flavour into sticky dates pudding!!!

Ingredients

400 g pitted sticky dates, and cut into bite size
340 g self raising flour, sifted
500 ml water
1 Tsp bicarb soda
1 Tsp baking powder
150 g butter, softened
300 g castor sugar
5 large egg
1 Tsp vanilla extract

Caramel wine sauce

225 g dark brown sugar
375 ml vanilla custard
300 g butter
75 ml red wine (Cabernet Sauvignon)

Method

Preheat oven 180 degrees C. Grease a large deep: 5-7 cm, square baking dish. Combined dates and water in a pot over medium heat. Cook for 5-8 minutes or until dates are very soft. Add in bicarb soda, baking powder and stir, then set aside to cool, off hob.

Beat 150 g butter and castor sugar in mixing bowl until thick and pale, then add egg one at a time, beating well after each addition. Fold in vanilla and dates mixture then flour. Spoon mixture over to prepared baking dish and bake for about 1 hours or until springy to touch or until skewer in and out clean.

Meantime, make caramel wine sauce. Combined all the ingredients, except red wine in a pot and stir over medium heat until bubbling. Now add in red wine and simmer for 2-5 minutes or until combined and glossy. Bring out cake and poke some holes with a chopstick all around the cooked cake. Spoon the caramel wine sauce all over the cake, slowly letting the caramel wine sauce drips insides the holes and on the all sides. Bake for a further 5-10 minutes, until bubbly all around and there is a glaze on top. Serve warm or hot with vanilla ice cream, vanilla custard and thickened cream. Enjoy!!!!

https://helenscchin.com/2024/07/17/sticky-dates-pudding-with-red-wine/

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