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Old 04-08-2006, 06:59 AM posted to rec.food.cooking
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Default Sticky date pudding

Does anyone have a really good sticky date pudding. I've tried a few
different recipes over the years, but one was too dry and another wasn't
sweet enough. Now that I've discovered all you wonderfully clever people,
maybe someone would care to share a good juicy, sweet recipe.

Thanks

Jen



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Old 04-08-2006, 07:08 AM posted to rec.food.cooking
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Default Sticky date pudding


Jen wrote:
Does anyone have a really good sticky date pudding. I've tried a few
different recipes over the years, but one was too dry and another wasn't
sweet enough. Now that I've discovered all you wonderfully clever people,
maybe someone would care to share a good juicy, sweet recipe.

Thanks

Jen


Funnily enough, in yesterday's newspaper was a recipe for sticky date
pudding and butterscotch sauce from a renowned NZ cook I trust (Alison
Holst). She does family-style recipes rather than restaurant ones. If
you want it, email me at

and I'll type it out for you and great effort! I don't log on here
often since I now have to use google groups. The recipe is untried, but
when I saw it I thought I'd save it as I also have been disappointed
with ones I've tried to cook.

Kathy-in-NZ

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Old 04-08-2006, 12:11 PM posted to rec.food.cooking
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Default Sticky date pudding

Kathy-in-NZ wrote on 04 Aug 2006 in rec.food.cooking


Jen wrote:
Does anyone have a really good sticky date pudding. I've tried a
few different recipes over the years, but one was too dry and
another wasn't sweet enough. Now that I've discovered all you
wonderfully clever people, maybe someone would care to share a good
juicy, sweet recipe.

Thanks

Jen


Funnily enough, in yesterday's newspaper was a recipe for sticky date
pudding and butterscotch sauce from a renowned NZ cook I trust (Alison
Holst). She does family-style recipes rather than restaurant ones. If
you want it, email me at

and I'll type it out for you and great effort! I don't log on here
often since I now have to use google groups. The recipe is untried,
but when I saw it I thought I'd save it as I also have been
disappointed with ones I've tried to cook.

Kathy-in-NZ



We believe in sharing...In fact that's why there is a newsgroup...Post
the damn recipe never mind this i'll send it to (just) you crap.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan
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Old 05-08-2006, 01:44 AM posted to rec.food.cooking
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Default Sticky date pudding

Jen wrote:
Does anyone have a really good sticky date pudding. I've tried a few
different recipes over the years, but one was too dry and another wasn't
sweet enough. Now that I've discovered all you wonderfully clever people,
maybe someone would care to share a good juicy, sweet recipe.

Thanks

Jen



I use Stephanie Alexander's recipe, which is dead easy.

170g dates, stoned and chopped (do this with kitchen scissors)
1 tsp bicarb soda
300ml boiling water
60g unsalted butter
3/4 cup castor or brown sugar
2 eggs
170g self-raising flour
1/2 pure vanilla

sauce -
400g brown sugar
1 cup thick cream
250g unsalted butter
1 vanilla bean split (beans the price they are, I use vanilla extract)

Mix dates and bicarb soda. Pour over boiling water and leave to stand.

Cream butter and sugar, add eggs one at a time, beating well after each.
Fold flour in gently, then stir in date mixture and vanilla. Pour into
buttered 18cm square cake tin. Bake in centre of preheated 180C oven for
30-40 mins until cooked when tested with skewer.

To make sauce, bring all ingredients to a boil, reduce heat and simmer
for 5 mins. I make it in a large microwave jug - you have to watch it
because it wants to boil over. I think that the quantity she gives is
too much, and only ever make half which is plenty.

Pour a little sauce over the warm pudding and return to the oven for 2-3
mins so sauce soaks in. Cut pudding into squares and pass
extra sauce.

She does say you can add 100g chopped bittersweet chocolate before
baking, but personally I think it is excessive.

The given quantity serves 8, unless one or more is a teenage boy. I find
the pudding, being basically a cake, will keep in the fridge for days,
and the sauce (in its jug) likewise

Christine
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Old 05-08-2006, 08:48 AM posted to rec.food.cooking
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Default Sticky date pudding


"Old Mother Ashby" wrote in message
...

I use Stephanie Alexander's recipe, which is dead easy.

170g dates, stoned and chopped (do this with kitchen scissors)
1 tsp bicarb soda
300ml boiling water
60g unsalted butter


Christine


This sounds great. I love the sauce, so I'd leave it as is.

Thanks. I'll try it some time soon.

Jen




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Old 05-08-2006, 02:22 PM posted to rec.food.cooking
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Default Sticky date pudding

Oh pshaw, on Fri 04 Aug 2006 05:44:44p, Old Mother Ashby meant to say...

Jen wrote:
Does anyone have a really good sticky date pudding. I've tried a few
different recipes over the years, but one was too dry and another
wasn't sweet enough. Now that I've discovered all you wonderfully
clever people, maybe someone would care to share a good juicy, sweet
recipe.

Thanks

Jen



I use Stephanie Alexander's recipe, which is dead easy.

170g dates, stoned and chopped (do this with kitchen scissors)
1 tsp bicarb soda
300ml boiling water
60g unsalted butter
3/4 cup castor or brown sugar
2 eggs
170g self-raising flour
1/2 pure vanilla

sauce -
400g brown sugar
1 cup thick cream
250g unsalted butter
1 vanilla bean split (beans the price they are, I use vanilla extract)

Mix dates and bicarb soda. Pour over boiling water and leave to stand.

Cream butter and sugar, add eggs one at a time, beating well after each.
Fold flour in gently, then stir in date mixture and vanilla. Pour into
buttered 18cm square cake tin. Bake in centre of preheated 180C oven for
30-40 mins until cooked when tested with skewer.

To make sauce, bring all ingredients to a boil, reduce heat and simmer
for 5 mins. I make it in a large microwave jug - you have to watch it
because it wants to boil over. I think that the quantity she gives is
too much, and only ever make half which is plenty.

Pour a little sauce over the warm pudding and return to the oven for 2-3
mins so sauce soaks in. Cut pudding into squares and pass
extra sauce.

She does say you can add 100g chopped bittersweet chocolate before
baking, but personally I think it is excessive.

The given quantity serves 8, unless one or more is a teenage boy. I find
the pudding, being basically a cake, will keep in the fridge for days,
and the sauce (in its jug) likewise


That sounds delicious, but it would probably spike my BG to around 400. :-)

--
Wayne Boatwright
__________________________________________________

ERROR 103: Dead mouse in hard drive.



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