Thursday, June 21, 2018

The Sticky Date Pudding to die for and amazingly egg-less too! - HIGHLY RECOMMENDED!

Why will I die for these plain and simple looking sticky date puddings?

Simply because it is so insanely irresistibly yummy!!! Perhaps you might do the same if you have tasted this pudding. Will you?

My first mouthful of these sticky gooey sweet moist spongy pudding with a thin rim of brown sugar crusted edges has spontaneously sent a message to my brain saying that I WANT MORE!!! After I had my fulfilling serve of the pudding, I felt good being satisfied and happy. What happens when a decadent pudding is not too much, too sweet and too rich, you get one happy customer!!! Or many many many happy customers!!! LOL!

To all sticky date puddings lovers like you and me, all sticky date puddings seem to be the same being fully loaded with sugar, butter and cream like these ones that are made by these popular recipes at here, here, here, here and more. So that the puddings are sticky and gooey enough to be yummy? Well, think again! It's true that we need sugar, butter and cream to create appetizing sticky date puddings but we don't have to over-load the puddings with excessive sugar, butter and cream!

With this concept in my mind, I have managed to bake these sticky date puddings with moderate amount of sugar, butter and cream in good portion sizes and yet, they are still good enough to die for...

Hey, do you want to bake these puddings?

sticky date pudding
The Sticky Date Pudding to die for

This is a fantastic dessert recipe to bake for a family of 3-4. Although this pudding is not baked in one large baking dish, every part of it is amazingly moist and spongy. How? Instead of serving the pudding with the sticky sauce, part of the sauce is actually added onto the top of the freshly baked pudding. Then, the sauce-loaded puddings are baked again with top grilling for a short 5 mins resulting part of the sticky sauce to be absorbed into the puddings making the puddings EXTRA moist and sticky with a thin rim of brown sugar crusted edges. You have to believe me... Gosh! These freshly double-baked puddings taste so stickily heavenly!!!

To serve, we can either have these puddings on their own or with extra sauce. For me, I like my pudding without no extra sauce as I reckon that its sweetness is perfectly sweet for me!

Are sticky date puddings sweet? YES YES YES of course! However, these puddings contain significantly less sugar, butter and cream than those that are made with many popular recipes at here, here, here, here and more and I don't think that we should reduce the added sugar, butter and cream any further. You know... We don't want sticky date puddings that are not sweet at all!!! Otherwise, the puddings won't be the ones that we will die for... LOL! If you think that these sugar-and-cream reduced puddings are still too sweet and rich for you, it is kind of clear that you are not a sticky date puddings lover. Agree?

sticky date pudding
Freshly baked pudding from the oven... yum yum!!!
sticky date pudding
This is so insanely irresistibly stickily yummy!!!
Can't talk! Must eat! :p

Happy after enjoying these puddings? Yes, I am. If you are convinced that you "might die for" these puddings and want to bake these, you will be happy to know that these puddings are actually very easy to bake and here's a quick video showing how I baked these puddings.

Notice something? This pudding base is not like most typical sticky date puddings (like those that are made the popular recipes that I have mentioned earlier). It is actually made with NO egg and yet it is so moist and fluffy!!! Amazing, huh? This recipe is a keeper!!! You think?

Like my tummy-warming family-friendly recipes? I promise that I will share more... To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Here's the recipe that is adapted from the book, 100 Desserts to Die For by Trish Deseine

Makes 4 serves, each ramekin with 280ml capacity

For the pudding:
100g soft fresh dates (not dried), preferably Medjool, seeds removed
30g (2 tbsp) unsalted butter, melted and cooled slightly
40g (3 tbsp) demerara sugar or any coarse sugar
40g (3 tbsp) dark brown sugar
1/2 tsp vanilla paste or extract
87g (1/2 cup plus 1 tbsp) self raising flour
3/4 tsp baking soda
1/4 tsp salt

For the sauce:
3/4 cup (180 ml) cream with 35% fat
45g (3 tbsp) unsalted butter
60g (1/3 cup) dark brown sugar
This amount is enough to top four serves of puddings and has a remaining 1/4 cup (60 ml) to serve.
If desired, you can double this amount to make more sauce to serve.
Or, you can use two-third of this amount to make just enough sauce to top if you prefer not to have any remaining sauce to serve.

extra butter or vegetable oil spray to grease

For the puddings:
Preheat oven to 180°C / 350°F. Grease ramekins with butter or vegetable oil spray .

Bring 1/2 cup plus 1 tbsp (140 ml) water to boil. Soak dates in the hot boiling water and allow them to cool to room temperature.

Using a hand blender or a small food processor, briefly process the soaked dates including the water until all are well chopped into tiny pieces. Add butter, both sugars and vanilla into the date mixture and briefly process until combined. Transfer date mixture into a mixing bowl. Sift in flour, baking soda and salt and use a spoon or spatula to mix until all are well incorporated.

Divide batter into the prepared ramekins and bake for 20 mins or until the skewer inserted comes our clean. While the puddings are baking, make the sauce.

For the sauce:
Combine cream, butter and sugar in a small saucepan and bring mixture to boil. Remove from heat.

After removing the puddings from the oven, change the oven to 200°C / 400°F with top grill setting.

Spoon 2 tbsp (30ml) sauce into each ramkein and grill the puddings until their top starts to bubble.

Serve while the puddings are warm with the remaining sauce. Enjoy!!!

Happy Baking
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