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Sticky date pudding
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Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Prepare ahead and reheat our decadent sticky date pudding for a flawless winter dessert at your dinner party.
Ingredients:
250g pitted dried dates, chopped
2.50 gm bicarbonate of soda
125g butter, softened
135.00 gm brown sugar
2eggs
225.00 gm self-raising flour
125.00 ml plain flour
Double cream, to serve (optional)
360.00 gm brown sugar
600ml thickened cream
200g butter, chopped
Instructions:
Preheat your oven to 180°C/160°C fan-forced. Grease a 5.5cm deep, 12 cup-capacity baking pan for a perfect bake.
In a saucepan over medium heat, simmer dates with 1 1/2 cups of cold water until boiling. Remove from heat, stir in bicarbonate of soda, and let sit for 5 minutes.
In an electric mixer, whip butter, sugar, and vanilla until creamy. Gradually add eggs one at a time, mixing well after each addition. Sift in half of the flour mixture, then add half of the dates and stir to combine. Repeat with the remaining flour and dates. Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes until a skewer comes out clean. Let it sit in the pan for 10 minutes before serving.
Prepare the Butterscotch sauce by melting sugar, cream, and butter in a saucepan over medium heat. Stir continuously for 5 minutes until the mixture is smooth and well-combined. Allow it to come to a boil, then lower the heat and simmer for an additional 5 minutes until the sauce slightly thickens.
Drizzle pudding with one-third of the sauce, then spoon into bowls. Serve with the rest of the sauce and double cream on the side.