Sticky Date Pudding with Butterscotch Sauce

Nonetheless, I was more than happy that the dessert turned out way better than I expected. Given that I do not like dates, I loved this to bits! The husband loved it too, all the could say was, “wow!”. 🙂 The butterscotch recipe makes enough for 8, I’m glad I made more to keep so I can drizzle on ice-cream. If you have never tried a sticky date pudding before, please take some time to try out this recipe. You will not be disappointed.

Sticky Date Pudding with Butterscotch Sauce

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Ingredients

  

Pudding (Makes 4)

• 90 g pitted dates chopped
• 155 ml water
• 1/4 tsp baking soda
• 1/2 cup self raising flour sifted
• 30 g butter softened
• 80 g firmly packed brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• pinch of salt

Butterscotch Sauce (Serves 8)

• 200 g brown sugar
• 200 ml heavy cream
• 50 g butter
• 1 tsp vanilla extract

Instructions

 

Pudding

• Preheat oven to 180C.
• Grease muffin pan.
• Add dates and water in a saucepan and bring to boil over high heat.
• When boiled, remove from heat, and add baking soda.
• Give it a mix, and set aside for 10 mins.
• In a blender, add the dates mixture, pulse 3 times.
• Add sugar, butter, salt, vanilla extract, and egg.
• Pulse another 3 times.
• Add in self raising flour.
• Pulse until just combined, about 3-4 times.
• Pour batter into prepared tin.
• Bake for 20 mins or until skewer comes out clean.
• Allow to cool in pan for 5 mins before turning it out.

Butterscotch sauce

• Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.
• Melt all the ingredients and bring to boil.
• Lower heat and allow sauce to reduce and thicken, about 5 mins.

Putting it together

• Pour sauce over warm pudding and serve immediately.
• Serve it with a scoop of vanilla ice-cream for that extra oomph!

Notes

Tip: I shaved off the little bump on the top for a more even appearance.

Adapted from tvnz

 

If you want to learn how to make sugar decoration, refer to this Link or this Link.