A comforting winter desert with a beautiful story behind it – flavoured with Oryx. Our thanks to the amazing Katelyn Katetin.
1954 Sticky Toffee Date Pudding
- 250g dried, pitted dates
- 250ml (1 cup) hot water
- 1 tsp bicarbonate of soda
- 250g cake flour
- 250g butter
- 1 tsp (5ml) baking powder
- 2 large eggs
- 100g (1/2 cup) brown sugar
- 100g toasted pecans or walnuts, chopped
- 60g butter
- 1 cup sugar
- 11/2 cups milk
- 2-3 tbsp sweet sherry (optional, or add 1 tsp vanilla)
Preheat the oven to 180C, fan-forced 160C.
Grease 12 small dariole moulds or ramekins or a large 26 x 16 baking dish.
Place the dates in a medium bowl and pour over the hot water.
Sprinkle over the bicarbonate of soda and allow to stand for 30-45 minutes or until very soft.
Place the softened dates (and the water) in a food processor with the rest of the pudding ingredients (except the nuts) and blend until smooth and combined.
Stir in the nuts then pour into greased individual moulds or one large dish.
For small puddings, bake for 10-15 minutes and large pudding, 30-35 minutes or until a skewer inserted in the middle comes out clean. In the meantime, make the syrup; place all the ingredients in a saucepan and bring to the boil.
Pour the hot syrup over the puddings as soon as they come out the oven.
Serve immediately with salted caramel sauce (recipe below), vanilla custard or thick cream.
Salted Caramel Sauce
- 1 (395g) tin condensed milk
- 250ml (1 cup) cream
- 3 tbsp (45ml) brown sugar (like Demerara or Muscovado)
- Pinch of Oryx Desert Salt
Place the condensed milk, cream and sugar in a small saucepan and stir over low heat until the sugar is dissolved.
Bring to the boil and simmer, stirring constantly until golden brown.
Allow to cool, then sprinkle in the Oryx Desert Salt.