Hojicha sticky date pudding
A fun twist to the classic sticky date pudding! The addition of hojicha powder makes this a nutty and toasty treat, which is well balanced with the sweetness of the dates and caramel sauce.
Hojicha sticky date pudding
A fun twist to the classic sticky date pudding! The addition of hojicha powder makes this a nutty and toasty treat, which is well balanced with the sweetness of the dates and caramel sauce.
Open in Cookpad AppSteps
- 1
De-pit and soak dates in boiling water and baking soda for 10 minutes.
- 2
In the meantime, whisk together the softened butter and sugar.
- 3
Whisk in the eggs one at a time.
- 4
Mash dates with a fork or with an immersion blender/in a blender if you want a smoother texture. Add to the batter along with the vanilla.
- 5
Add hojicha powder and self-rising flour, mix until just combined.
- 6
Pour batter into a greased baking dish. I poured into tiny rectangle molds, but you can also use an 8x8 pan.
- 7
Bake at 350°F for 25-30 minutes if using the small molds, or 30-40 minutes if using one pan. Just make sure an inserted toothpick comes out not wet.
- 8
Once it’s out the oven, poke holes in the pudding while still warm. Pour the caramel sauce on top and let soak for about 10-15 minutes.
- 9
For the sauce, microwave the caramel candies and heavy cream until smooth. Do this in a big enough container and heat in 30 second intervals to prevent spilling in the microwave.
- 10
Whip cream with powdered sugar until soft peaks form.
- 11
Serve pudding warm with caramel sauce and whipped cream. Enjoy :)
Tips
Soaking the dates in boiling water and baking soda helps to soften them and enhances the pudding's texture.
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