Christmas warm dessert with tawny port for a change

Traditional dessert are plum pudding, pavlova, tiramisu, trifle, bread and butter pudding, white chocolate buttered croissant pudding, eggnog blueberries cheesecake, cheesecake, posset, panna cotta, semolina Christmas cake, Christmas fruits cake or ice cream. Everyone has got their own favourite dessert.

My previous sticky dates pudding is with caramel sauce, salted caramel, bourbon caramel, cosmopolitan caramel, ouzo caramel, prosecco caramel, frangelico caramel and aperol caramel. This year, I have made it with twany port. Different flavours, that everyone wouldn’t expect it to be. Yet, everyone going back for a second helping.

Sticky dates pudding is great on a cold winter day, or a hot summer day, or any day; everyone will enjoy it, not just my family but others around the world. Everyone gets a second as one of my sisters cuts small pieces for everyone. It was a great family gathering.

The dessert is awesome moist, soft, and it’s sure is wickedly additive that my family enjoy it to the fullest that fill us with heart-bursting Joy and had a marvellous Christmas celebration. Remembering God is King Of Kings and Lord Of Lord, dwelling in dazzling bright light! God is also our Shepherd, Companion and Friends–the One who never let’s go of our hands. Let’s Rejoice in all that He have given and done for us. Merry Christmas Everyone!!! I forgot to take a picture of a small piece. Let’s bake!!!

This is one and a half recipe

Ingredients

340 g pitted dates, chopped
340 g self-raising flour, sifted plus 40-50 g extra
600 ml water
75 ml tawny port
1 Tsp bicarb soda
140 g butter salted, soft
300 g castor sugar
5 large eggs about 800 g size
1 Tsp vanilla essence

Caramel sauce

225 g dark brown sugar
375 vanilla custard
300 g butter, chopped
10 ml twany port

Method

Preheat oven 180 degrees C. Grease a square baking tray with 5 cm deep. Combine dates with water and brandy in a pot over medium heat. Cook for 5-8 minutes or until dates are very soft. Add bicrab soda and stir, then set aside to cool.

Beat butter and castor sugar until thick and pale, then add eggs one at a time, beating well after each. Add vanilla, dates mixture and then fold in 340 g flour. If too liquid add extra 40 g flour. Spoon mixture into prepared baking tray.

Bake for 1 hour 15 minutes or until springy to the touch. Meanwhile, make caramel sauce: combine all ingredients in a pot and stir over medium heat until boiling. Simmer for 3 minutes or until combined and glossy.

Once skewer in out clean, remove sticky dates from oven. Make holes with a chopstick all around the sticky dates. Spoon the caramel sauce over sticky. Make sure it seeps in the hole and sides. Bake a further 5-8 minutes. Serve warm with cream or custard or ice cream. Enjoy!!!!

Note: You might need extra flour if it’s too liquid. Oven temperatures may vary. You might need less or more time. You may omit tawny port just use water. You may want to make one recipe. As my family is big and everyone would go for second helpings I make one and a half recipe.

https://helenscchin.com/2024/12/23/sticky-dates-pudding-with-tawny-port-in-big-dish/

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