Made in Melbourne! Enjoyed Nationally ... - Q Magazine

q cuisine: with NATHAN MILLER
At this time of the year, I seem to find myself organising not only the celebrations at
work, but also for my family. This year I am grateful that my younger sister took on the
reigns of organising our Christmas Lunch, so now I have time to create some special
desserts and spend some quality time with my loved ones. This year I am going to make
my Dad's favourite dessert, individual sticky date puddings with a rich caramel sauce
and double cream.
Sticky Date Pudding
(makes 24)
4 cups pitted dates
3 tsp bicarbonate of soda
250 g unsalted butter (at room temperature)
11⁄2 cups brown sugar
6 eggs
2 tsp vanilla
4 cups self raising flour 2 tsp ground ginger Caramel sauce
2 cups cream
250 g unsalted butter 1 cup brown sugar
2 tbsp golden syrup
Method:
Pudding
Pre-heat oven 280 °C (or 160 °C fan forced).
Grease two muffin trays. Place dates in a
medium saucepan and cover with 21⁄2 cups of
water. Bring to the boil on medium heat. Stir in
bicarbonate of soda. Remove from heat and set
aside Using an electric mixer, beat butter and
sugar until pale and creamy. Add eggs one at a
time, beating well after each addition Add vanilla.
Fold in sifted flour and ginger. Mash dates and
fold into the batter. Spoon mixture into muffin
holes and bake for 15 -20 minutes or until a
skewer inserted comes out clean.
Cool in pan for 5 minutes before turning onto
a plate.
Caramel sauce
Cut butter into cubes. Place all ingredients into a
saucepan. Bring to boil on medium heat, stirring
constantly.
Reduce heat and simmer for 8-10 minutes, until
thickened slightly.
To finish, place puddings into individual serving
bowls, drizzle with sauce and a little cream on
the side.
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