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Sticky Caramel Pudding - 1999

1/2 cup softened butter 1/2 cup packed brown sugar 1 tsp vanilla 1 1/4 cups flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg Pinch of salt 3/4 finely chopped dates 1/2 cup milk 3 egg whites Beat butter with sugar until light and fluffy. Stir in vanilla. Combine flour, baking powder, baking soda, nutmeg and salt; stir in dates. Add to butter mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form. Stir a dollop of the egg whites into the batter; gently fold in remaining whites until batter is only slightly streaky. Scrape batter into eight well-buttered custard cups filling two-thirds full or a well buttered 6 cup (1.5 L) heat proof bowl. Cover with buttered foil. Place puddings in roasting pan or Dutch oven; pour in enough boiling water to come halfway up the sides. Bake in 350 oven for 30-35 minutes (for custard cups) or 50-55 minutes (for large pudding)or until firm and a tester inserted in centre comes out clean. Turn out puddings and poke deeply all over with the tip of chopstick. Pour enough sauce over pudding to fill holes. Serve warm with additional sauce and ice cream if desired. Serves 8. Sauce: 1/4 cup butter 1 cup packed brown sugar 1/2 whipping cream 1 Tbsp corn syrup Melt butter in a small saucepan. Stir in brown sugar, whipping cream and corn syrup. Cook and stir over low heat until mixture comes to a boil. Cool slightly. Makes about 1 1/2 cups. Delicious; freezes well. This pudding is a delicious end to any meal. Submitted by Jane MacCormac, Charlottetown, P.E.I.

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