I feel a bit guilty about this recipe because it’s so good and I’ve been “sitting” on it for so long. I haven’t been keeping it to myself deliberately, because this recipe is way too tasty to be secret, I just got distracted by so many other recipes. That’s the eternal dilemma, so many delicious recipes to make and share and so little time to blog them in.
Do you know I only discovered Sticky Date Pudding in my twenties? (Don’t worry, I’ve been making up for lost sticky date time ever since!) I was backpacking in the Warrambungles and our hostess Liz made delicious dinners every night. We actually only planned on staying one night, but when Liz served the sticky date pudding for dessert, we decided to stay an extra night… But only if she could promise me the leftover sticky date pud for dessert the next day. That’s a true story and that’s how my sticky date obsession was borne! First there was Liz’s original Sticky Date Pudding, then there was the Sticky Date Cheesecake and let’s not forget the uber delicious Sticky Date Cookies too! So I’m super pleased to add this delicious slice to my sticky date repetoire!
Back to this slice, it’s deliciously light, and stand alone delicious, but don’t miss the caramel topping and the crowning Maltesers because they take the slice to a whole new level. Just be careful not to beat the caramel cream too far, because no one likes a split sauce.
Anyhoo, if you love sticky date pudding, you’re going to love this slice! It’s the teatime alternative to the traditional pud, although no one is going to say no to a square or two of this for dessert and I’m talking from experience here!
Makes 12
Ingredients
185g seeded dates, chopped
1 1/3 cups (330ml) boiling water
1/2 teaspoon bicarbonate of soda
60g butter, softened
165g brown sugar
2 eggs
1 cup (150g) self raising flour
FOR THE CARAMEL TOPPING
1/2 cup (110g) brown sugar
2 tablespoons water
20g butter
1 tablespoon golden syrup or treacle
1 cup (250ml) thickened cream
TO DECORATE
12 Maltesers
How to – Traditional
- Preheat oven to 180C/160 C fan forced. Grease and line a 24cm x 32cm slice pan, ensuring paper extends over long sides of pan for handles.
- Combine dates and water in a medium saucepan and bring to the boil. Remove from the heat, stir in the bicarb and stand for 5 minutes.
- Meanwhile, beat the butter and sugar until light and fluffy, and then add the eggs one at a time, beating well after each addition.
- Stir in the sifted flour, then the date mixture. Pour the mixture in to the prepared pan.
- Bake for about 20 minutes. Cool slice in pan
- Make the caramel topping. Stir the sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil, uncovered for about 4 minutes. Remove from the heat and stir in the butter and syrup. Put the mixture in a small bowl and add 1/4 cup (60ml) of the cream. Beat with an electric mixer until slightly thickened and allow to cool. Beat the remaining cream in a separate small bowl until soft peaks form. Beat in the caramel mixture until firm peaks form and pop into the fridge until required.
- To serve, cut the slice into squares, top each one with a dollop of caramel topping and a Malteser.
How to – Thermomix
- Preheat oven to 180C/160 C fan forced.Grease and line a 24cm x 32cm slice pan, ensuring paper extends over long sides of pan for handles.
- Add dates, boiling water and bicarb to TM bowl and stand for 5 minutes.
- Add butter and sugar to TM bowl and mix for 10 seconds on speed 6.
- Add eggs and flour and mix on speed 4 for 5 seconds or until just combined. Pour the mixture in to the prepared pan.
- Bake for about 20 minutes. Cool slice in pan
- Make the caramel topping. Stir the sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil, uncovered for about 4 minutes. Remove from the heat and stir in the butter and syrup. Put the mixture in a small bowl and add 1/4 cup (60ml) of the cream. Beat with an electric mixer until slightly thickened and allow to cool. Beat the remaining cream in a separate small bowl until soft peaks form. Beat in the caramel mixture until firm peaks form and pop into the fridge until required.
- To serve, cut the slice into squares, top each one with a dollop of caramel topping and a Malteser.
Other info
Prep and Cooking time: 40 minutes + cooling
The slice will keep in an airtight container for up to 3 days.
