Quick sticky date pudding with caramel sauce | KitchenAid
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KitchenAid Stand Mixer recipe - Quick sticky date pudding with caramel sauce

A quick, delicious microwave method, for a light delicious pudding. Serves 6-8

Ingredients

1 medium carrot, cut into long quarters
1 medium green apple, cut into quarters
200g pitted date, roughly chopped
¾ cup boiling water
1 tsp bicarbonate of soda
100g butter, softened
¾ cup (115g) brown sugar
¼ cup (45g) caster sugar
2 x 70g eggs
1¼ (185g) cup self-raising flour
½ tsp cinnamon
icing sugar and thickened cream, for serving

Caramel sauce
¾ cup (115g) brown sugar
40g butter
150ml cream
1 tbs orange liqueur

Method

Lightly grease a 2L microwave safe/glass bowl or container. Set aside.

Attach the slicer shredder to the stand mixer with the medium shredding drum.

Turn mixer to speed 6, add the carrot, then apple pieces pushing down with pusher.

Place the dates and water into a small saucepan. Bring to the boil. Stir in the bicarbonate of soda and set aside to cool.

Attach the flat beater to the stand mixer. Place the butter and sugars into the mixing bowl. Turn to speed 4, beat for 3 minutes or until light and fluffy. Add the eggs one at a time and continue beating for 2 minutes.

Add the apple and carrot into the butter mixture along with the flour, softened dates and cinnamon. Mix on speed 1 until combined.

Pour mixture into the prepared bowl and lightly cover with plastic wrap. Microwave elevated on medium high (650 watts) for 10 - 13 minutes or until firm. Set aside and allow to stand 5 minutes while making the caramel sauce.

Caramel sauce
Place the ingredients into a microwave safe bowl. Cook for 5 minutes on high, stirring after 1 minute. Sauce will thicken slightly on standing.

To serve: Dust the pudding with icing sugar. Place a large scoop of pudding into a serving bowl, drizzle with sauce and top with a large dollop of cream.

Tips

  • Recipe tested in 800 watt microwave. For best results do not cook pudding on high and allow to stand for 5 minutes before serving.

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