Sticky Date Pudding

Welcome

Thank you for joining me on my attempt to blog regularly.  I hope you enjoy reading what I have to share.

At the moment I am working on pattern testing for Peek-A-Boo Patterns but I can't reveal any photographs of that until the release date so you will have that to look forward to shortly.  I am also making a quilt for a very special friends first baby and have many other projects underway.  Tomorrow I will be escaping to the sewing centre to look at getting a new overlocker which is very exciting!

I haven't decided on this one yet.  Everyone seems to love it but I'm thinking maybe a second hand industrial, just for kicks.
 
I will have to put up a gallery for my projects I complete so there will be a page where you can see what I'm up to but won't have to read about it.

Tonight (or should I say this morning) I will be sharing with you my husband's favourite cake I have ever made, sticky date pudding with caramel sauce.
I first made this for a christmas dinner on boxing day where it just didn't seem right to eat gingerbread and fruit cake again.  The recipe hails from a very trusted women's weekly publication that covers almost anything you could want to cook.  It is super quick to throw together which is handly on nights like this one where I'm busy with roast prep and yorkshire puddings.  Everything basically just gets thrown in to a food processor (or in my case into a tupperware jug with a a stick blender at the ready).  You are going to want to try this one and then make it over and over again.  It is especially handy for large groups as I have cooked double quantities in a rectangle tin with much success.  Best served with vanilla ice-cream.

So here goes:

Sticky Date Pudding

• 1 1/4 cups (275g) seeded dried dates
• 1 1/4 cups boiling water
• 1 tsp bicarb soda
• 50 grams unsalted butter
• 1/2 cup brown sugar
• 2 eggs
• 1 cup (150 grams) self raising flour

Preheat you oven to 180 degrees celcius.  Place the dates and water in your bowl or processor add Bicarbonate and stir, sit for five minutes.  While you wait line a 20cm round tin with baking paper.
Process the date mix with the butter and sugar until pureed.  Add eggs and flour process until just combined, don't over mix.  Pour into your tin and bake for one hour.  Once cooked stand for ten minutes before turning out and serving warm.

Butterscotch Sauce

• 3/4 cup (165 grams) brown sugar
• 300 ml cream
• 80 grams unsalted butter

While the cake cools cook the sauce.  Stir all ingredients in a small pot over a low heat until sauce is thickened and smooth remove from heat and allow to cool a little before serving.

The cake apparently freezes really well for 3 months (make sure to double wrap so you dont get freezer burn) make the sauce fresh while the pudding reheats in the microwave.  Can you just imagine any of this being left over and needing to be frozen?  I certainly can't.

I also had a little delivery arrive today, and for a change the postman actually left it in the box rather than a fourty minute round trip to the postoffice to collect.  Kam snaps in many beautiful colours and bias tape makers.  Hooray new toys!