Season 3 Episode 2 (with Chef Mimi) | Sticky Date Pudding Recipe

by Halalfoodhunt Jul 31, 2015

Halalfoodhunt   sticky date pudding recipe

The best way to get rid of those leftover dates from Ramadhan is definitely to bake them away. This super soft and moist awesome goodness of a date pudding is best served with some high quality vanilla ice cream and a drizzle or two of Chef Mimi’s homemade salted caramel sauce.

Serves 4


Sticky Date Pudding

  • 300 Mililitres Boiling Water
  • 250 Grams Pitted Dates
  • 5 Grams Baking Soda
  • 125 Grams Unsalted Butter
  • 150 Grams Brown Sugar
  • 2 Pieces Eggs
  • 250 Grams Self-Raising Flour

Salty Toffee

  • 100 Grams Glucose Syrup
  • 150 Grams Sugar
  • 250 Grams Cream
  • 67.5 Grams Butter soften
  • 5 Grams Salt


Sticky Date Pudding

  1. Preheat oven to 170 degree celsius.
  2. Boil water and chopped the dates. Place dates into a bowl.
  3. Pour pour water into the bowl of dates once the water is boiled.
  4. Add baking soda to the dates. Let it stand for 20 minutes.
  5. Beat butter and and brown sugar till fluffy.
  6. Add the eggs gradually.
  7. Add the self-raising flour slowly into the mixture.
  8. Mix the batter until all is well blended.
  9. Grease a 9″ round mould and line with baking parchment paper.
  10. Pour the batter into the mould.
  11. Place the mould onto a tray filled with water.
  12. Bake in the oven for approximately 35-45 mins.

Salty Toffee

  1. Warm up the cream on the stove.
  2. Place glucose and sugar into a pot.
  3. Heat up till caramelise.
  4. Add in the warm cream and continue to boil.
  5. Remove from stove.
  6. Add butter and salt.
  7. Cool the toffee to room temperature before serving.

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