Sticky Date Pudding
Rich and decadent sticky date pudding doused in caramel sauce and topped with a scoop of creamy vanilla icecream is an ultimate comfort dessert for colder months
Ingredients
Date Sponge Cake
- 250 g Pitted Dates
- 1¾ cup Plain Flour
- 1 tsp Bicarb Soda
- 1 tsp Baking Powder
- 1 cup Brown Sugar
- 2 Large Eggs
- 125 g Unsalted Butter
- 1½ cup Boiling Water
- 1 tsp Vanilla Essence
Butterscotch Sauce
- 300 ml Thickened Cream
- 1 cup Brown Sugar
- 50 g Unsalted Butter
Instructions
- Preheat oven to 180 ° C and grease a rectangular or square baking dish with butter. If making individual puddings, brush the ramekins or muffin tray with butter.
- In a bowl put dates and bicarb soda. Cover with boiling water and allow it to stand for 20 minutes. Using a potato masher , mash the dates well until the they are softened and becomes a lumpy mixture. If dates are a bit firm, you can use hand blender too but avoid making it a puree.
- Using an electric mixer beat butter, vanilla and sugar until creamy. Add one egg a time, mixing well after each addition.
- Add flour and date mixture in 2 batches and mix until combined.
- Pour the mixture into the baking tray. With Ramekins or muffin tray fill them up with batter on ⅔ way up.
- The tray will need atleast 35-40 minutes to bake and individual ones will take around 20-25 mins. Insert a skewer, if comes out clean its ready.
- While the pudding is baking in the oven, prepare the butterscotch sauce. Place all the ingredients in a saucepan over medium heat. Stir untill the sauce starts to simmer. Keep it warm until pudding is being baked.
- Take the pudding out and poke holes all around in the puddings. Pour ½ a cup of butterscotch sauce over the baking tray. For individual puddings 1 tbsp of butterscotch sauce is enough.
- Cut the pudding into desired size slices. Run a clean knife through sides of the ramekins or muffin tray, turn the individual puddings upside down. Serve with ice cream and drizzle some more sauce over.