STICKY DATE PUDDING WITH SALTED CARAMEL AND COCONUT TOPPING
250 g pitted dates, chopped
250 ml boiling water
5 ml bicarbonate of soda
200 g cake flour
5 ml baking powder
1 ml salt
120 g butter at room temperature
180 g castor sugar
1 large Granny Smith apple (or 2 small ones), peeled and chopped into small pieces
50 ml yoghurt
- Preheat the oven to 180°C and grease a 25 cm loose bottomed cake tin very well. (if you don’t want to turn out the pudding – you can bake it in any ovenproof serving dish)
- Place the dates in a bowl, add the bicarbonate of soda and pour over the boiling water. Let it stand until the dates are softened and the mixture has cooled down completely
- Sift together the flour, baking powder and the salt and keep aside
- Cream the butter and castor sugar together and add the eggs one at a time. Beat well after every addition till light and fluffy.
- Add the cold date mixture to the creamed butter and sugar mixture and mix well. Add the chopped apple, sifted flour and yoghurt and mix lightly to make the batter.
- Spoon the batter into the prepared cake tin and bake for about 30 minutes. If the pudding becomes too dark – turn the heat down to 150°C after about 15 minutes. Insert a skewer to make sure it is cooked. Prepare the topping while the pudding is in the oven.
SALTED CARAMEL AND COCONUT TOPPING
80 g butter
100 g soft brown sugar
125 ml cream
50 g coconut flakes OR desiccated coconut
2,5 ml Maldon salt
- Combine all the ingredients in a saucepan on medium heat and boil for 1 minute
- Once the pudding is baked, remove from the oven and spoon the topping over the surface
- Place back into the oven and bake for another 10 minutes OR until the topping is bubbly and golden brown.
- Cool for about 10 minutes and remove from the cake tin, place on a pretty plate and serve with crème fraiche or ice cream.