Adam’s birthday was last week but because we had just arrived home, we were jet lagged and the house was upside down, and the day was a sort-of…non-event. I hate that we let it slip by as I hold the firm belief that birthdays are a very important celebration, a time to reflect on the year that has been and celebrate all that is good at that moment in your life. So, I’ve organised a belated celebration. I’ve made Adam’s favourite ‘cake’ and we’ll have a birthday dinner of steak, chips and salad with sticky date pudding for dessert. With candles and presents of course. Better late then never, right?
You’ll see from the state of my typed out recipe that this is a favourite in our house. I typed it verbatim from a family friend who made it for dessert for one of my parents’ dinner parties in 1998. This recipe is one of those fool-proof recipes that turns out every time you make it. I always make individual sized puddings so leftovers can be frozen and saved for those occasions when you don’t feel like making dessert, but feel like eating dessert. The caramel sauce is so good, you could drink it. And lasts up to a month in the fridge. That’s if you don’t find yourself dipping a teaspoon in a few times a day which, I’ll be honest, is hard to resist.