Anyone have a tried and true recipe for Sticky Date Pudding?

Question

I have made it before and it tastes great, but the middle is still semi-uncooked while the outside is done. Do the dates need to be soaked first or not?

Answer 1

Yes, the dates do need to soak, it is one of the steps in this recipe that I have for you to try.

Sticky Toffee Date Pudding

I like to double the sauce as I like it saucy!

6 servings 55 min 10 min prep

1 cup dates, pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour, sifted
TOFFEE SAUCE
1 cup soft brown sugar
3/4 cup whipping cream
1 teaspoon vanilla
2 tablespoons butter

Preheat oven to 180 degrees C.
Mix the dates and baking soda in a bowl.
Pour boiling water on top and leave until needed.
Cream butter and sugar, then add eggs one at a time, beat well after each addition.
Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
Bake for 30-40 minutes, until a skewer comes out clean.
For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
Set aside until ready to serve.
Cut pudding into squares and place each square in the centre of a warm dinner plate.
Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.

Answer 2

Yes they have to be soaked.

Why don't you try this recipe. It always turns out great for me!

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs

For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

Accompaniment: vanilla ice cream

Make pudding:
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.

Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.