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Sticky Date Pudding

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Eggs (203)      Pudding (124)      Dates (22)      Flour (8)      Syrup (5)     


Steamed puddings have been around for donkey's years, so it is quite surprising to think that sticky toffee pudding, a traditional British pudding, has only been around since the 1970s. According to The Guardian, it was invented by Francis Coulson from the Lake District at Sharrow Bay Hotel.

As mine is a little different from the original, I have called it sticky date pudding instead. For one, my pudding is not steamed, but baked, and is actually a cake. I also use syrup rather than toffee. Both are equally as delicious though. Based on the brands I used, each serving is about 372 calories.

Preparation Time: 15 minutes
Cooking Time: 1 hour
Makes: 6 servings

Ingredients
220g pitted dates
150g Xylitol sweetener (or caster sugar if you prefer)
260g self-raising flour
60g soya butter
1 tsp bicarbonate of soda
2 large eggs
220ml water
2 tbsp date syrup

Method
Pre-heat the oven to 190 ༠C/ 170 ༠C fan/370 ༠F/5 Gas
Boil the dates in water for 5 minutes, then stir in the bicarbonate of soda.
Cream the butter and sweetener/sugar together, then beat in the eggs.
Fold the flour into the mixture.
Drain the dates (retaining the juices) and stir into the cake mixture.
Pour the mixture into a cake tin and bake.
Skewer holes into the top of the cakes and pour the drained juices over the top.
Drizzle the date syrup over the cake.

Categories
#Dates
#Flour
#Syrup
#Eggs
#Pudding
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