If you dream of finding a single recipe that packages up the flavours of the holidays, well, we gift you Marcella DiLonardo's Spiced Citrus Sticky Pudding...
Marcella says "My discovery of sticky pudding occurred (very) late. It just wasn't something you would find being served in an Italian household over the holiday season. But when I did discover this dessert, it was love at first bite. A spiced cake covered in a sweet and gooey toffee caramel sauce? Yes, please. Once I made it for my family, everyone was hooked."
For The Cake
Preheat the oven to 325°F (165°C). Lightly butter and flour a 9x12 baking dish or six 6oz ramekins.
In a small mixing bowl, pour the boiling water over the dates. Let stand for 10 minutes to soften. Transfer to a food processor and puree until smooth. Set aside.
In a separate mixing bowl, whisk together the butter, sugar, eggs, orange juice, and vanilla until well blended. Stir in pureed dates
Sift in the flour, baking powder, baking soda, orange zest, cinnamon, cloves, cardamom, and salt until combined.
Pour batter evenly into the 9x12 baking dish or six 6oz ramekins.
Bake for 20 to 25 minutes, until the top bounces back to touch.
When ready to serve, transfer to a plate and poke cake with a fork. Generously pour toffee sauce over cake and garnish with a dollop of whipped cream.
For The Toffee Sauce
Add sugar, butter, whipping cream, molasses and corn syrup to a saucepan. Bring to a rolling boil until sugar is dissolved, about 2 minutes.
Remove from heat and whisk in vanilla, orange zest & salt.