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The Tea Room QVB’s Head Chef, Shane Davey, shares with us his decadent sticky date pudding recipe.
Preheat oven to 180 degrees & butter an 18cm square cake tin. Mix dates & bicarbonate of soda. Pour over water & leave to stand.
Cream butter & sugar, then add eggs, one at a time, beating well after each. Fold flour in gently, then stir in date mixture & vanilla & pour into prepared tin. Bake in centre of oven for 30-40 minutes until cooked.
For the sauce, bring all ingredients to a boil. Reduce heat & simmer for 5 minutes. Remove vanilla bean. Pour a little sauce over warm pudding & return it to the oven for 2-3 minutes so the pudding absorbed the sauce. Cut pudding into required size & serve with extra sauce & ice cream.
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