Winter is the perfect season for pudding – it’s the ultimate answer to the cold! So max out your sugar levels and let out your belt buckle. We’re talking straight to your stomach.
I adore puddings. I know. This is not cool. Hipsters are skinny and get about on fixies, their facial hair flowing in the breeze. They sip cold-pressed microlots from Honduras and pen poetry on scraps of serviettes.
Winter is the worst time for me. There’s nothing like a touch of chill in the air to pique my desire for sugar surfeit. Breakfast dessert becomes a no-brainer – seductively sweet and soothing… It’s an ideal day starter.
Which is why I adore Donna Hay.
When asked about her favourite dessert, Donna said: “I’ll eat any type. Ice cream and me, we are as one. I’ll bake anything. If you want me to bake anything for you, I’m more than happy to, any time.”*
*Interview with Good Food July 4, 2012
Donna Hay – the Simple Gourmand
Donna Hay has been defining delicious since she was 8. She literally grew up in the kitchen working magic with a spatula… Her style? Pure and simple.
A natural high-achiever, DH was food editor of Marie Claire at 25, and launched her own magazine in 2001.
We’re spotlighting her sticky date pudding! It’s melt-in-the-mouth divine.
Sticky Date Pudding
1 ½ cup (210g) chopped pitted dates
1 cup (250ml) boiling water
1 teaspoon bicarbonate of (baking) soda
100g butter, chopped
¾ cup (135g) brown sugar
1 cup (150g) self-raising (self-rising) flour
Double (thick) cream
150g butter, chopped
1 cup (250ml) single (pouring) cream
1 ½ cup (265g) brown sugar
- Preheat oven to 180ºC (355ºF).
- Place the dates, water and bicarbonate of soda in a bowl and stand for 5 minutes.
- Add butter and sugar and mix in food processor until well combined.
- Add eggs and flour and process until just combined.
- Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
- Bake for 30–35 minutes or until cooked when tested with a skewer.
- Cool in the tin for 10 minutes then cut into squares.
- Place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted.
- Bring to boil and cook for 5 minutes or until thickened slightly.
- Spoon over puddings and top with cream.
So simple and yet so ethereal in taste. We heart you, Donna. You’re the sweetest!