Classic Sticky Date Puddings with Caramel SauceMake on Drop
Course Only Video
Course Only Video
Related CoursesThe Whole Scoop
I had forgotten about this recipe until someone on social media asked for one! Sticky Date Puddings has been in my repertoire for so long, I cannot believe I didn't have it on here till now. As the cooler months approach, of course this is perfect for a cold night in. Comforting, warming and decadently sweet, this iconic Aussie treat should be on your to do list! I prefer them steamed as they are then definitely stickier than if they are baked. But seriously, up to you! Which ever way you end up going you will love this recipe.
Of course we had to add it to ice cream, as a flavour! Strictly in the name of education. Sticky Date Caramel Ice Cream...head over here and weep. The Whole Scoop is real people. You need it!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams Dates pitted
- 300 Grams water
- 2 Teaspoons bicarb soda
- 170 Grams Coconut Sugar
- 60 Grams Butter cubed BUY
- 2 eggs
- 170 Grams Plain Flour
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Batch Salted Caramel Sauce Recipe
- 1 Pinch Pink Salt Flakes BUY
- water for steaming
Lightly grease 6-8 dariole moulds and set aside in Varoma dish.
Place dates into Thermomix bowl and chop 6 sec/speed 6.
Add water and warm 5 min/100°C/speed 1. Blend 10 sec/speed 4.
Add bicarb soda and combine 4 sec/speed 2. It will foam up. Set this mixture aside. Cool mixing bowl to room temperature before continuing.
Place sugar and butter into the cooled Thermomix bowl and blend 3 sec/speed 6.
Whip 1 min/Butterfly/speed 4 until light and fluffy.
Add eggs and a generous spoonful of the flour. Mix 20 sec/Butterfly/speed 4. Remove Butterfly.
Add remaining ingredients including date mixture and blend 5 sec/speed 4. Divide mixture between dariole moulds.
Rinse the Thermomix bowl and add 1L water. Set Varoma dish into position.
Steam puddings 20-25 min/Varoma/speed 4 or until set in centre. This will vary depending on the type of dariole mould used and the size.
Turn out onto serving plates and drizzle with plenty of Salted Caramel Sauce. Whipped cream or ice cream is a bit of decadence not to be missed!
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