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Sticky Date Pudding with Butterscotch Sauce

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Ingredients Method Notes

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

Method
 

Pudding
  1. Preheat oven to 180C.
  2. Grease muffin pan.
  3. Add dates and water in a saucepan and bring to boil over high heat.
  4. When boiled, remove from heat, and add baking soda.
  5. Give it a mix, and set aside for 10 mins.
  6. In a blender, add the dates mixture, pulse 3 times.
  7. Add sugar, butter, salt, vanilla extract, and egg.
  8. Pulse another 3 times.
  9. Add in self raising flour.
  10. Pulse until just combined, about 3-4 times.
  11. Pour batter into prepared tin.
  12. Bake for 20 mins or until skewer comes out clean.
  13. Allow to cool in pan for 5 mins before turning it out.
Butterscotch sauce
  1. Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.
  2. Melt all the ingredients and bring to boil.
  3. Lower heat and allow sauce to reduce and thicken, about 5 mins.
Putting it together
  1. Pour sauce over warm pudding and serve immediately.
  2. 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