Sticky Date Pudding
My friend, Daphne Bogue, won a cooking competition with this recipe for sticky date pudding nearly 20 years ago. It is still a family favorite but I now like to think of them as sticky date cupcakes.
1/2 cup pecan nuts, chopped
3oz (75g) butter
1/2 cup caster sugar
2 eggs, lightly beaten
1 cup self-raising flour
6oz (150g) dates, finely chopped
3/4 teaspoon bicarbonate of soda
1/2 teaspoon vanilla essence
1 teaspoon instant coffee powder
2/3 cup boiling water
3 1/2oz (100g) butter
1/2 cup brown sugar
1/2 cup cream
Preheat oven to 350F (180C).
Place pecan nuts on an oven tray and cook for about 7 minutes or until golden brown.
Beat sugar and butter until combined. Add eggs one at a time, beating until well mixed. Fold in sifted flour in two batches.
Mix the dates, soda, vanilla, coffee and boiling water in a bowl. Gently stir into flour mixture.
Divide mixture between cupcake trays that have been well greased or lined with cupcake papers.
Bake for about 30 minutes.
Whilst the cupcakes are baking, combine sauce ingredients in a saucepan and stir over low heat until sugar is melted. Simmer for 2 minutes.
Serve with sauce and pecan nuts.