Posts
This crowd-pleasing Australian dessert is sure to warm your tummy during these chilly winter months. I've yet to meet someone who doesn't enjoy this Sticky Date Pudding recipe--it's absolutely delicious! The inclusion of dates always surprises people, but they love it every time. Be sure to use flavorful, moist Medjool dates; and heck, you might as well double the recipe while you're at it. It's that good. Seriously.
I'm sharing the recipe over at Zupas today.
(thanks Mary-Anne!)
all images by Stephanie Brubaker
I can vouch for the utter yumminess of sticky date pud. There was a time in the mid 1990s here in Australia when it seemed almost illegal for cafes *not* to have it on their desert menu!
ReplyDeleteJust had this at a friend's for boxing day. it was seriously good! so i can also vouch for it's deliciousness. didn't know it had dates in it until i asked for the name.
ReplyDeleteMight be time to make it again... there is no better winter pudding!
ReplyDeleteJust what is creme fraiche? Anything that starts with the word creme I need to know about!
ReplyDeleteI have this recipe from Mary-Anne too and I love it. Yep, doubling it is a good idea.
ReplyDeleteJust had to pop over from google reader to say your food images are stunning. You rocked it girl!
ReplyDeletep.s. the date pudding looks so yummy!
I think the Australian way would be double cream or icecream (or both)! Creme Fraiche is not so common here.
ReplyDeleteAlison, yes the creme fraiche is definitely my own personal addition--it wasn't part of the original recipe. Oh, but that soft, silky tangy cream is just what it needs!
ReplyDeleteCarol, here is a link to a post I wrote about creme fraiche, including how to make it. It's an amazing cultured cream from France:
http://www.stephmodo.com/2010/01/how-to-make-creme-fraiche.html
Enjoy!
This looks delicious. Reminds me of my favorite dessert (english toffee pudding). Thanks for sharing!
ReplyDelete