Sticky Date and Molasses Pudding

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I seem to have lost the art of couch potato-ing.

The thought of sitting in front of a Television set when I’m at home doesn’t appeal to me anymore.

Have I come of age? Has television programming become stale and robotic? Is my couch not as comfortable as it could be? Has the Internet become my new form of edutainment?

I think all of the above are correct in someway with one more added statement to describe my lack of tele-watching  enthusiasm.

The kitchen has become the heart of the home again.

I can happily say that I would much rather be cooking and sharing the food love with my family then sitting stone faced in front of the box watching reruns of terrible American sitcoms.

Last night was no exception as I skipped merrily into the kitchen and produced this super little dessert with the help of Miss8 and visiting Miss6. In fact it was so simple they did all the stirring and licking of bowls for me!

Sticky Date and Molasses Pudding

Ingredients:

200gm pitted dates ~ roughly chopped

1 ¼ cup water

½ tsp baking soda

60g unsalted butter ~ softened

¾ cup dark brown sugar

2 eggs

¼ cup molasses

1 cup self raising flour

Pinch of salt

1 tsp ginger

Methodology:

• Preheat the oven to 180c on Fan bake.
• In a small saucepan bring to the boil the dates and water. Reduce to a simmer and cook gently for 5 minutes until the dates begin to breakdown.Remove from the heat and cool slightly.
• In a large mixing bowl cream together the butter and sugar until light and fluffy and the sugar is dissolved.
• Mix in the eggs, one at a time, beating well between each addition.
• Pour in the molasses and mix until well combined.
• Sift together the flour, salt and ginger and fold through the wet mixture lightly.
• Pour the mixture into a well greased pudding basin or 6 individual greased ramekins and bake in the oven for 25 minutes for individuals or  40 minutes for a large one or until a skewer inserted into the pudding comes out clean.
• Serve hot from the oven with clotted cream, ice cream, or butterscotch sauce

Photo Credits: Roberto Kapp of www.bobbykphotography.com. and Ben Sutherland via Flickr