Sticky Date Lamington
Recipes
1 min read
Ingredients
Sticky Date Pudding:
| 960 | gr | Water |
|---|---|---|
| 720 | gr | Dates |
| 240 | gr | Mainland Unsalted Butter |
| 10 | gr | Vanilla Essence |
| 700 | gr | Caster sugar |
| 440 | gr | Eggs |
| 5 | gr | Salt |
| 720 | gr | Self Raising Flour |
| 5 | gr | Baking soda |
Sticky Date Pudding:
| 120 | gr | Caster Sugar |
|---|---|---|
| 60 | gr | Water |
| 5 | gr | Ground Cinnamon |
| 180 | gr | Fancy Shred Coconut |
Method
Sticky Date Pudding:
- Put the water, vanilla and dates in a saucepan, bring to boil, and remove from the heat – mash together with a whisk.
- Cream the butter and sugar until light and fluffy. Add half of the eggs gradually followed by half of the flour.
- Add the remaining egg and then the flour.
- Add the baking soda to the date mixture and then blend through the butter mixture until combined.
- Deposit into square cake tin or individual moulds and bake at 160°C for approximately 45 minutes.
Spiced Coconut:
- Bring the water and sugar to the boil and reduce to a thick syrup.
- Add the coconut and cinnamon and then stir continuously to crystalize the outside of the coconut (it will look like a sandy texture).
- Pour onto silicon paper and allow to cool completely. Store in an air tight container.
