autumn 2010


A twist on an old favourite Sticky Date Pudding. Kumara is the Maori name for sweet potato, however, you could easily replace the Kumara with puréed carrot, pumpkin or even a perhaps a slightly less wacky pudding using mashed bananas.

  • Sticky Kumara and Date Pudding with Caramel sauce
  •  
  • 1 cup of cooked puréed golden kumara, sweet potatoes - approximately 1 large kumara
  • 1 cup of dried dates, pitted and chopped
  • ¾ brown sugar
  • ¾ cup of boiling water
  • 75 grams of soft butter
  • 1 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1½ cups of plain flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of ground cardamon
  • 3 tablespoons of pistachios, chopped
  •  
  • For the Caramel sauce
  • ¾ cup of sugar
  • ¾ cup of cream
  • good pinch of salt
  1. Boil the kumara until tender and mash, or pass through a mouli and set aside.
  2. Line a 20 cm round cake pan with baking paper.
  3. In a bowl place the chopped dates, brown sugar, boiling water and butter and stand for 15 minutes to let the dates swell and the butter melt.
  4. Meanwhile, preheat your oven to 180°C (356°F)
  5. Stir the date mixture and add the baking soda and mix to combine, the mixture should foam up.
  6. Add the kumara, eggs and vanilla and finally fold through the sifted flour, baking powder and cardamon.
  7. Pour the batter into the cake pan and smooth the top.
  8. Bake for 40 to 50 minutes or until a skewer inserted into the middle comes out clean.
  9.  
  10. For the caramel sauce:
  11. N.B - Making caramel is a dangerous business - but don't let that put you off! Just be sure to have everything on hand at the start, including a sink of cold water - just in case!
  12. Most importantly, let nothing distract you.
  13.  
  14. In a clean dry non-reactive saucepan place the sugar and heat over a medium high heat until it begins to melt.
  15. Gently swirl the pan to get a even colouring and just before you think there's enough colour remove from the heat and carefully add the cream.
  16. It will bubble up high and fairly furiously at the beginning, so take extreme care to stir.
  17. Stir through the salt and let stand until you are ready to serve with the pudding.
  18. Cut generous wedges of pudding, pour over a little of the sauce and sprinkle with the pistachios.
  19. Serves 6 to 8

Previous
Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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