Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup chopped apples
- 1/2 cup chopped dates
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions
Preheat oven to 350°F (175°C) and grease and line a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter, brown sugar, and honey until light and fluffy.
Beat in the eggs one at a time, then mix in the chopped apples, dates, and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, then let cool slightly.
For the cinnamon cream, whip the heavy cream with powdered sugar and cinnamon until soft peaks form.
Serve the cream alongside or drizzle it over warm slices.
Frequently Asked Questions
How do I properly store leftover Sticky Apple & Date Pudding?
Cool the pudding completely before storing. Keep it tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, this pudding freezes beautifully; wrap slices individually in plastic wrap and foil before freezing for up to 3 months.
Can I make the Sticky Apple & Date Pudding ahead of time?
Yes, you can prepare the batter up to 4 hours in advance. Cover the batter tightly and keep it refrigerated; you may need to add 5-10 minutes to the 45-minute bake time if baking directly from the fridge. It is best served warm with the Cinnamon Cream shortly after baking.
What's the best way to ensure my pudding doesn't stick to the pan?
Proper pan preparation is key for this medium-difficulty recipe. Ensure your 9-inch round cake pan is generously greased and fully lined with parchment paper, covering both the bottom and sides, before pouring in the batter. This will guarantee a clean release after the 45-minute bake time.
