After a good many months contemplating this blog, I’ve finally started. It’s been so long coming that I’m slightly worried it won’t live up to the blog I’ve got going in my head.
Insecurities aside, I’ll start here.
I’m a 23 year old, third year literature student. I’m a keen baker, tea connoisseur, dachshund lover. Who knew I could be summed up in so few words? It’s probably better, people aren’t going to read this to find out about me, they want recipes!
And recipes I shall provide…hopefully.
It’s comfort food weather at the moment. As soon as its a reasonable time of year to turn on my electric blanket I crave soups, puddings, tea and toast.
This recipe is the perfect for such weather. It’s also a fitting first recipe for the blog because I’ve done it so many times that I can do it with my eyes closed! It’s my mother-darling’s recipe, which makes it a little bit special too.
The Ultimate Crowd-pleasing Sticky Date:
I’ve named it so because no guest can ever pass up a slice of sticky date. Honestly. This recipe makes a big batch, so there will be leftovers as well.
- 250g pitted dates, roughly chopped
- 1 teaspoon bicarb
- 1 cup boiling water
- 60g butter, softened
- 1/2 cup caster sugar
- 2 eggs
- 1 1/3 cups self-raising flour
- 1 cup firmly packed brown sugar
- 1/2 cup pure cream
- 100g butter, chopped
Preheat oven to 180°C/160°C fan forced. Grease and line a square 20cm tray
Place chopped dates and bicarb in a bowl and pour boiling water into the bowl. Leave to soak for 20 minutes while you start on the rest of the mixture.
Cream sugar and butter together until pale then beat in eggs one at a time. Stir in the flour, followed by half of the date mixture. Mash the remaining date mixture so you get as much datey-goodness into the batter as possible. I like finding delicious chunks of dates in my sticky date – if you don’t, mash all of the dates.
Spoon mixture into lined pan and bake for 40 minutes or until a skewer inserted comes out clean. Remove from the oven and let it stand for ten minutes. Turn out onto a wire rack to cool.
As the mixture is cooling make a start on the caramel sauce by putting the butter, cream and brown sugar into medium-sized pan over a medium heat. Stir out any lumps (try to stir continuously so it doesn’t burn either!) Bring the sauce to a simmer and thicken slightly.
Remove from heat and transfer into a pourer of some description – a gravy boat, in my case.
NB. I usually double the caramel sauce quantity because people want lashings of caramel sauce (can you blame them?) It means there’s always enough sauce to go on leftovers!
Serve with plenty of caramel sauce and a scoop of ice cream. I whipped up some caramelised walnuts and raspberries for mine too.