sticky-date-christmas-pudding-banners.jpg
sticky-date-christmas-pudding-heros.png
Sticky Date Christmas Pudding
Logo
Recipe - SUPA IGA Georges Hall
sticky-date-christmas-pudding-heros.png
Sticky Date Christmas Pudding
0
Servings12
00
Ingredients
Park Pitted Dates
375g Sunbeam Mixed Fruit
¾ cup caster sugar
1/2 cup brown sugar
Pinch of sea salt
130g butter, plus extra to grease tin
1 tsp bicarbonate of soda
2 large eggs
1 ½ cup self raising flour
1 ½ cup plain flour
1 tsp mixed spice
1/2 tsp cinnamon
2 tbsp rum
60g Sunbeam Hazelnuts
2 tbsp Sunbeam Sesame Seeds
Directions
  1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.
  2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).
  3. Once completely cool, add eggs, flours, spices and rum. Mix well.
  4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.
  5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours. Remove pudding from water, allow to cool completely before removing pudding from tin.
  6. To make the salt, combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined. Stir in salt.
  7. To make the salted caramel garnish, line a baking tray with baking paper. Spread hazelnuts evenly across the tray.
  8. Add sugar to a medium, heavy-based saucepan over high heat. Melt sugar, stirring constantly, until all granules have dissolved completely and the toffee is a light golden colour.
  9. Remove from heat immediately and pour over the pretzels and almonds to coat. Sprinkle with sesame seeds and sea salt flakes and allow to harden before breaking into large shards. Serve on top of pudding.
0 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
Park Pitted Dates
an image
Angas Park Pitted Dates, 500 Gram
$5.00$1.00/100g
375g Sunbeam Mixed Fruit
an image
Sunbeam Mixed Fruit, 375 Gram
20% Off
$3.75 was $4.70$1.00/100g
¾ cup caster sugar
an image
CSR Caster Sugar, 1 Kilogram
$2.50$2.50/kg
1/2 cup brown sugar
an image
CSR Brown Sugar, 500 Gram
$2.15$0.43/100g
Pinch of sea salt
an image
Saxa Natural Sea Salt Grinder, 90 Gram
$5.00$5.56/100g
130g butter, plus extra to grease tin
an image
Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
1 tsp bicarbonate of soda
an image
McKenzie's Bi Carb Soda, 500 Gram
$2.40$0.48/100g
2 large eggs
an image
Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
1 ½ cup self raising flour
an image
White Wings Premium Self Raising Flour, 1 Kilogram
$3.00$3.00/kg
1 ½ cup plain flour
an image
White Wings Premium All Purpose Plain Flour, 1 Kilogram
$3.00$3.00/kg
1 tsp mixed spice
an image
MasterFoods Mixed Spice, 30 Gram
$2.90$9.67/100g
1/2 tsp cinnamon
an image
MasterFoods Herbs & Spices Cinnamon Ground, 28 Gram
$2.60$9.29/100g
2 tbsp rum
Not Available
60g Sunbeam Hazelnuts
an image
Community Co Hazelnuts, 130 Gram
$4.00$3.08/100g
2 tbsp Sunbeam Sesame Seeds
an image
MasterFood Sesame Seeds, 37 Gram
$2.70$7.30/100g

Directions

  1. Combine dates, mixed fruit, 280ml water, sugars, salt and butter in large saucepan. Bring to the boil then reduce heat and allow to simmer for 8 mins.
  2. Add bicarbonate of soda, stir well and allow to cool completely (preferably overnight).
  3. Once completely cool, add eggs, flours, spices and rum. Mix well.
  4. Generously grease inside the pudding bowl. Pour the mixture into tin then cover with a layer of baking paper and a layer of foil and secure tightly with kitchen string.
  5. Place a small cooling rack or an upturned oven-safe dish into the base of a large saucepan. Place pudding bowl on top so that it is not directly touching the bottom of the pan. Fill saucepan with boiling water to come half way up the sides of the pudding bowl. Bring water to the boil then reduce heat to low, cover and allow to simmer for 3 hours. Remove pudding from water, allow to cool completely before removing pudding from tin.
  6. To make the salt, combine cream, butter and sugar in a saucepan. Stir over a low heat until all ingredients combined. Stir in salt.
  7. To make the salted caramel garnish, line a baking tray with baking paper. Spread hazelnuts evenly across the tray.
  8. Add sugar to a medium, heavy-based saucepan over high heat. Melt sugar, stirring constantly, until all granules have dissolved completely and the toffee is a light golden colour.
  9. Remove from heat immediately and pour over the pretzels and almonds to coat. Sprinkle with sesame seeds and sea salt flakes and allow to harden before breaking into large shards. Serve on top of pudding.