Guilt-less Desserts & Treats for your Family
Parenting fail #742
(Don’t worry I’m not keeping count, in reality the number is probably a lot higher!)
Last week we were at the swimming pool for 6yo H’s lesson so 4yo S and I were passing the time by playing eye spy. There was P for Pool, W for Water; all the obvious ones. When it was my turn I chose C for chair. After a few random guesses I gave him a clue: “See Teresa over there, she’s sitting on it”. To which S replied “her arse!”. As horrified as I was that he even knew such a word I responded with “that doesn’t start with C”. Needless to say we switched games after that.
I recently went through a tasty Sticky Date phase. Just like my flannel shirt wearing phase during the nineties, it was bound to resurface again and it did in this Steamed Sticky Date Pudding.
I love steamed puddings, especially as the cold nights start to creep in as they have these last few weeks. They’re the perfect dessert to warm your heart and fill your belly… especially if you don’t share it with anyone! This Steamed Sticky Date Pudding has all the flavours you’d expect; morsels of softened dates, a hint of ginger and lots and lots of sauce. Add a little cream to the top and you have the perfect winter dessert.
To make the perfect Steamed Sticky Date Pudding you’ll need eggs, dates and a time machine to take you back to 1953. Steamed puddings are old school (I think my pudding basin may even be from that era) and should probably be eaten whilst wearing a crocheted rug on your lap.
If you’ve never made a steamed pudding before you’ll soon see that it’s easier than you think. It’s essentially a sponge cake that’s cooked in a closed tin in a pot of simmering water. The pudding cooks from the top down. That’s from the top of the cake which is the bottom of the tin. The cake part is made just like a cupcake or sponge cake, and this Steamed Sticky Date Pudding has the added bonus of ginger and softened dates. After the cake is cooked/boiled/steamed the tastiest Sticky Date Sauce ever is poured all over the soft pudding and, if you’re up for it, a healthy dose of whipped cream will help to wash it all down.
The trick to making the perfect Steamed Sticky Date Pudding is making sure that the water level stays high enough. The water in the pot needs to be about 3/4 of the height of the pudding basin. This makes sure that the pudding cooks all the way through. The Sticky Date Sauce can be made whilst the pudding is a cooking, just be sure not to eat it all before the pudding is cooked!
If you are looking for more Sticky Date goodness try these recipes.
- 1/4 Cup Dates, chopped up
- 2 Tablespoons boiling water
- Dash of bicarb
- 3 Eggs, separated
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 1/3 Cup Milk (of choice)
- 1 teaspoon Vanilla Extract
- 1/3 Cup plus 1 Tablespoon Coconut Flour
- 2 teaspoons Baking Powder
- 1 to 1 1/2 teaspoons ground Ginger (depending on taste; start with 1 and add according to desired taste)
- 1/2 Cup Dates, chopped
- 1/4 Cup boiling water
- Dash Bi-carb Soda
- 2 1/2 Tablespoons Maple Syrup
- 1 Cup Coconut Cream (the thickened part from the top of a chilled can), divided into 2 1/2 Cups
- 2 teaspoons Vanilla Extract
- 1/4 to 1/2 teaspoon salt (start with 1/4 and add to desried taste is reached)
- Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work). Lightly grease the pudding basin.
- Place the chopped dates in a small bowl and cover with the boiling water. Add the bicarb and allow to the dates to sit for 10-15 minutes, or until soft.
- Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk on medium/high until soft peaks form. Add the maple syrup, 1 tablespoon at a time whilst still whisking. Whilst still whisking on medium/high add the egg yolks and softened dates.
- Turn the whisk to low and add the dry ingredients. Mix until just combined.
- Pour the mixture into the prepared pudding basin.
- Lightly grease a piece of baking paper and place on the inside of the lid and place securely on the basin. Place a small plate or trivet on the bottom of a large saucepan.
- Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 3/4 the height of the pudding basin. Bring the water to the boil and simmer over medium heat for 2 hours.
- Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
- Remove the basin from the water. Remove the lid, run a knife around the edge of the pudding and invert onto a serving plate. Pour some of the Sticky Date Sauce over the pudding (keep the resting for serving).
- Serve immediately with whipped cream and the extra Sticky Date Sauce.
- Place the dates into a small bowl and cover with boiling water and add the bicarb. Allow to sit and soften for at least 20 minutes.
- Place the date mixture, maple syrup, vanilla extract and ½ cup of coconut cream in a blender and purée.
- Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
- Reduce the heat to low and add the remaining ½ cup of coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
- Remove from the heat and stir in the salt and allow to sit for 5 minutes.
- If not using immediately store the sauce in a sealed jar in the fridge.