Wendy Hays

Winter calls for steamy, oozy and indulgent desserts.

The origins of this month’s recipe are almost as murky as the sauce that covers it.

Apparently the original recipe for sticky date pudding was given to British hotel manager Patricia Martin by two Canadian air force officers during the 1940s.

Some time later, the recipe came into the hands of employees at the Shallow Bay Hotel in the Lake District of England.

It first appeared publicly on menus in England as ‘icky, sticky toffee sponge’.

In Australia and New Zealand this pudding is more often known as ‘sticky date pudding’ and was a mainstay of menus during the 1980s and 1990s.

The cake freezes well cut into serving portions and can be warmed up very successfully in the microwave.

It really can’t be beaten as an easy, comforting and delicious winter pudding.

You might feel your arteries harden as you devour it, but your taste buds will be happy. Enjoy!

Sticky date pudding

Cake ingredients

200g dates, chopped

1 cup water

1 tsp bicarbonate soda

100g butter, softened

2/3 cup castor sugar

2 eggs, lightly beaten

1 tsp vanilla essence

1 and 1/2 cups self-raising flour

1/4 tsp salt

Sauce ingredients

1 and 1/2 cups soft brown sugar

3/4 cup cream

140g butter

Cake method

Heat the oven to 180°C.

Grease a 20cm round or square cake tin or baking dish and line with baking paper.

Combine water and dates in a small saucepan and bring to the boil.

Remove from the heat, and then stir in the bicarb soda.

Allow to cool completely to room temperature.

Using an electric beater, beat the softened butter and sugar in a small bowl until light and fluffy.

Gradually, add the beaten eggs and vanilla essence.

Transfer this mixture to a larger bowl then gently fold in the sifted flour, salt and dates with the liquid using a metal spoon.

DO NOT over mix or beat.

Pour into prepared tin and bake for about 50 minutes.

Leave in the tin for 10 minutes before cutting into pieces to serve.

Sauce method

Combine sugar, cream and butter in a small pan and stir over gentle heat until the butter melts and sugar dissolves.

Bring to the boil then reduce heat and simmer slowly for 2 or 3 minutes.

To serve, cut the pudding into wedges and pour over the hot sauce. Serve with ice-cream, custard or berries if desired.

Serves 6–8