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Recipe for :

Tallyrand's Sticky Date Pudding (no suet)

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

175 gm dates (pitted)
250 ml water
1 tsp bicarbonate of soda
1/2 tsp baking powder
60 gm butter
175 gm brown sugar
2 pc eggs
175 gm flour – self raising
1 tsp vanilla essence

Method

  • Prepare the pudding bowl by rubbing extra butter all around the sides and bottom, lightly sprinkle with some castor sugar
  • Repeat with the lid or use a double layer of tin foil
  • Set aside until required
  • Place the dates, water and vanilla essence together into a pan and bring to the boil, remove from the heat and allow to cool for 5 minutes
  • Add the baking powder and baking soda
  • Cream together the butter and castor sugar
  • Gradually incorporate the beaten eggs
  • Stir in the flour
  • Stir in the dates and water to form the batter
  • Pour the mixture into the prepared pudding basin and place on the cover
  • Wrap in clingfilm to ensure a good seal from the steam
  • Steam for approximately 1 1/2 - 2 hours
  • Remove and allow to cool for 5 minutes
  • Remove clingfilm and lid
  • Run the tip of a small knife around the edges to loosen the pudding
  • Invert onto a plate and allow to sit for a few minutes, gravity should do the rest

Serve with:

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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