A Sticky Date Pudding recipe that’s easy, and very, very Asian.
I will start this post, like many others, with a confession. I do not like dates. I really don’t. I feel they look gross, taste weirdly sweet and sticky when eaten raw. I never liked them, even as a child. Understandably, my mind was blown when I had Sticky Date Pudding for the first time.
I cannot tell what it is about this pudding that is so inviting. Firstly, the dates are pureed in a food processor (I used a chopper, same difference), so they cannot be seen in the cakes. And something magical happens to dates when they are cooked. They intensify in sweetness, become rich and almost toffee-like. Irresistible when combined with eggs, flour, butter and of course the thickly oozing sauce that accompanies the cakes.
When writing this recipe, I researched many similar ones online to find one that sat just right. I wanted maximum flavour, and extreme moisture. But after a couple of tries (and many calories), I taught myself not to bother too much with the dry texture. That’s what the sauce is there for!
This recipe requires a number of steps, but they can all be relatively quick and the trouble is worth it, trust me.
These cakes were made in muffin trays and can be stored in the fridge as they are, without the sauce. The sauce can be kept in an airtight jar in the fridge separately. When ready to eat again, place the individual cake in a microwaveable bowl, pour your desired amount of sauce on top of it and heat it up. This dessert is best when consumed warm. Cold Sticky Date Puddings aren’t for me – though if you like that, be my guest!
The Asian Twist
I used Milo and Coconut Milk in this recipe. The malt powder works to mirror the rich sweetness of the dates, while the coconut milk just adds exuberance with a depth of flavour that cream, IMO, just cannot achieve. This is a sweet recipe, even though I have tried to bring down the amount of sugar as much as I can without impacting the structure of the cakes. If you still think it’s too sweet, you can reduce the sugar in the sauce, but not the cakes.