Sticky Date Pudding

Ingredients

• 1 cup (150g) pitted dates
• 1 cup (250ml) hot water
• 1 teaspoon baking soda
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup (50g) brown sugar
• 2 tablespoons (30g) butter, melted
• 1/4 cup (60ml) milk
• 1 egg
• 1/2 cup (115g) light brown sugar
• 1/4 cup (60ml) heavy cream

Directions

1. Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) baking dish.
2. In a bowl, combine the dates and hot water. Add the baking soda and let sit for 10 minutes.
3. In a separate bowl, mix together the flour, cinnamon, nutmeg, and brown sugar.
4. Add the melted butter, milk, and egg and mix until combined.
5. Stir in the dates with the water. Pour the batter into the prepared baking dish.
6. In a small saucepan, combine the light brown sugar and heavy cream. Cook over medium heat, stirring constantly, until the sugar has dissolved. Pour over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Interesting Facts

• Sticky date pudding originates from Britain and is a popular dessert in Australia, New Zealand, and South Africa.
• It is also known as sticky toffee pudding or date and toffee pudding.
• It is traditionally served warm with a scoop of ice cream or a dollop of whipped cream.