Mr. C and I decided to try the buffet at Village Green at the corner of Springvale Road and Ferntree Gully Road in Glen Waverley. Gosh. It was AUD22 per adult. We really should have just gone straight to Springvale for Pho as planned 'cos I deemed the food at Village Green just not worth it.
There was a variety of food like a typical buffet spread but the taste of the food was just lacking. I can only stomach the fried spring roll, Chinese fried noodles and stir fried chicken where else Mr. C liked the roast pork.
I am a sticky date pudding fan and I was ECSTATIC to see them offer that. However, when I went to get a scoop of it, it looked really mushy and wet. But you know what? I figured to give it a benefit of a doubt and boy did I regret it.
IT was just way too mushy and wet. Somehow, when I swallow anything that my tastebuds dislike, my body rejects and first reaction is to gag. Thank God nothing came out.
Bought my dates from Coles and boy, it's tough to chop them up!! Gets all sticky and goeey...
Which leads to this post. In the past, I've had my fair share of Sticky Date Pudding. And most times, it costs AUD8-15 per serving depending where you have it. However, when I found this recipe on Master Chef and tried my hand at making it, I rarely order this pudding when I eat out.
#1 The Master Chef recipe is extremely easy to follow.
#2 It is waaaay cheaper to bake your own at home as opposed to buying it. It costs less than AUD15 to make one whole cake worth instead of a measly piece out in shops.
#3 Not only is it cost efficient to make it at home, it tastes REALLY good. Even better than more than half of those I've had in shops.
#4 I made for Mr. C's colleagues and they LOVED LOVED it. I made it for Sal and she loved it! Mr. C's colleague and Sal asked for the recipe and found it easy to make and the people they served it to loved the pudding to bits!
Ingredients required for PUDDING:
- 340g dried dates, pitted and chopped
- 2 teaspoons of bicarbonate soda
- 500ml water
- 120g water
- 340g brown sugar
- 4eggs, lightly beaten
- 1 teaspoon vanilla extract
- 340g self-raising flour
- 400g brown sugar
- 200ml cream
- 250g butter
1) Preheat oven to 150 degrees celcius. Grease baking paper and line it around 26cm spring foam cake tin.
2) Place dates, bi-carb and water into a large saucepan and bring to the boil.
3) Reduce heat to low and simmer, stirring until dates break down. Turn off heat and cool slightly.
4) Add butter, stir until melted and fully combined.
5) Mix in brown sugar, add eggs and vanilla and stir well to combine.
6) Fold in sifted flour until just combined.
Everything looked easy and right up till this part...
I thought I did it wrongly cos it looked lumpy and gross after folding in the flour...
But you know what? I followed the instructions right and was blessed with YUM pudding!!
7) Pour into prepared tin and bake for 1 hour or until a skewer inserted comes out clean. Cool in tin.
8) For sauce, place all ingredients into a saucepan and bring to the boil. Reduce heat and simmer for minutes until golden.
9) To serve, slice pudding and cover generously with sauce.
Preparation and cooking time : Approximately 90 minutes.
Serves : 12 (according to the website but for me, it can easily serve to 20 pieces and slightly more)
More awesome points to making this pudding.. you can keep it for a week or even more. And when you crave for something sweet and delicious, just pop a slice or two into the microwave oven for about 15-20 seconds. Topped it off with the awesome tasting but super sweet and ready made butterscotch vanilla with ice cream (I used chocolate chip cookies 'cos that was in my freezer)!!