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Steamed date pudding

Name: Steamed date pudding
Yield: 6
Ingredients: 280 g Dates, pitted (Main); 1 tsp Instant coffee, or a double shot espresso; 400 ml Water; 1 tsp Baking soda; 70 g Unsalted butter; 240 g Soft brown sugar; 3 Eggs, free-range, lightly beaten; 225 g Plain flour, sifted; 150 g Caster sugar; 300 ml Cream; 120 g Unsalted butter

for 6 people

Fiona Anderson

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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When nature pushes you into a corner, go with the flow and take solace in the fact that this kind of weather was made for eating steamed puddings.

280 g	Dates, pitted (Main)
1 tsp	Instant coffee, or a double shot espresso
400 ml	Water
1 tsp	Baking soda
70 g	Unsalted butter
240 g	Soft brown sugar
3	Eggs, free-range, lightly beaten
225 g	Plain flour, sifted

150 g	Caster sugar
300 ml	Cream
120 g	Unsalted butter

Place dates, coffee and water into a medium sized saucepan and bring to the boil. Remove from heat and stir in baking soda. Leave for 2 to 3 hours minimum or overnight for dates to fully soften and absorb the liquid.
Heat oven to 180C. Cream butter and sugar in an electric mixer until pale and fluffy.
Gradually mix in eggs and then flour. Stir in softened dates and set mixture aside. Lightly grease 6 x 150ml steel dariole moulds (see right) with butter or canola spray and spoon batter into the moulds until 1cm from the top of each mould.
Place moulds into a roasting dish with sides. Add boiling water to the roasting dish until it comes 1cm up the side of the moulds. Place a small sheet of baking paper over the puddings and cover with foil being careful to firmly seal the edges. Place in oven and cook for 30 minutes or until the tops of the puddings have risen and are slightly firm and sponge-like to the touch.
Remove from oven, discard foil and allow to rest for 3 to 4 minutes in the moulds before turning out onto a cake cooling rack. Puddings will keep for up to 1 week in a sealed container. When ready to serve reheat each pudding for 1 minute in a microwave and serve with warmed butterscotch sauce and quality vanilla bean ice cream or fresh whipped cream.

Place sugar and half a cup of water into a medium sized pot and bring to the boil over a high heat. Continue to boil until sugar starts to turn a golden brown.
Add cream, being careful to avoid the resulting steam and whisk to combine. Remove from heat, whisk in butter and store in the refrigerator for up to 2 weeks.

Stainless steel moulds used to make creme caramels, jellies