This recipe is super easy, but it does take a long time to cook. The best part of this recipe, is you don’t need a microwave, or an oven at all! It’s completely steamed. Of course this recipe is technically possible to bake in an oven as well. As for the cake itself, it tastes a lot like a Christmas fruitcake because of all the dried fruits, the orange, and the warm spices. But the cake tastes delicious with some whipped cream, ice cream, or a sauce!
Ingredients for the Pudding Cake:
- 1/2 cup dried dates, chopped
- 1/4 cup milk
- 1/4 cup (half a stick) of unsalted, softened butter
- 1/4 cup brown sugar
- 2 eggs
- 1 cup of self-rising flour OR 1 cup of flour + 1/2 tsp salt + 1 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 cup walnuts, roughly chopped (optional: toasted)
- Zest of 1 orange
- 2 Tbsp honey
- 1 tsp vanilla extract
- Pinch of salt
- If you don’t happen to have dried dates, you can use any other dried fruits you have laying around in your pantry. I used dates for the flavor and because I had a lot of them on hand. Here are some substitutes to use: dried figs, dried raisins, dried cranberries, dried cherries, or dried apricots
- For this recipe if you have any self-rising flour, then use that but if you don’t have any then I included what you can use instead.
- If you want you can use lemon zest instead of orange zest, or you can use both. I used orange zest because I prefer that flavor more
- If you don’t happen to have any walnuts then you can use pecans, or almonds.
Directions for making the Pudding Cake:
- Start by greasing and preparing your mold/pan. I used a glass bowl for mine, make sure that it can hold at least 900 ml. You may also make little individual cakes if you prefer.
- Start by soaking the chopped dates in the milk
- In a separate bowl, add in the softened butter, the brown sugar, and the eggs. Then sift over the dry ingredients (flour, and spices)
- Beat it either by hand or with a mixer (I used a mixer) for about 2 minutes until it’s smooth. If you’re doing this by hand then beat for longer
- Add in the soaked dates, and the chopped nuts. Fold everything in until it looks nice and smooth
- Pour the batter into your prepared mold/bowl.
- Next take some parchment paper, place it over the bowl, and then rubber-band it.
- Then wrap the WHOLE thing in foil, I use two pieces of foil, one for the top and one for the bottom.
Directions for setting up your steaming setup:
- First you want to find a large pot to use, and fill it up about halfway with water. Especially since this pudding cooks for longer, make sure that you periodically check the water level, otherwise all of the water will run out and ruin your pot.
- Next you want to find some kind of stand or rack to use, I use one of the racks from this set on Amazon If you don’t have a rack or stand to use, then use some other bowl or elevator. Then put in your mold.
- Start heating up the water while you make the recipe, because you want to be putting the cake into already boiling water.
- This recipe can be baked in the oven instead of steaming. Turn your oven into 350º and bake it for half an hour to forty five minutes or until your toothpick comes out clean.