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Sticky date puddings with butterscotch sauce
Sticky date puddings with butterscotch sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Irresistible sticky date puddings, a must-have for any sweet craving. Great for dessert or afternoon indulgence.
Ingredients:
  • Melted butter, to grease
  • 285g (1 3/4 cups) pitted dates, halved
  • 250ml (1 cup) boiling water
  • 2.50 gm bicarbonate of soda
  • 80g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 115g (3/4 cup) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 185ml (3/4 cup) pouring cream
  • 160g (1 cup, lightly packed) brown sugar
  • 60g unsalted butter, chopped
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180°C. Lightly coat six 185ml (3/4-cup) non-stick muffin pans with melted butter and line the bases with non-stick baking paper.
  • In a bowl, mix the dates, water, and bicarbonate of soda together, then let it sit for 10 minutes to soften before roughly mashing with a fork.
  • In a bowl, use an electric beater to cream together the butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in the date mixture and combined flour. Divide the mixture into the prepared pans, smoothing the tops. Bake in the oven for 25-30 minutes or until the tops spring back when lightly tapped. Allow to cool in the pans for 5 minutes before transferring to a wire rack to cool slightly.
  • In a saucepan over medium heat, combine pouring cream, brown sugar, and unsalted butter. Stir continuously for 5 minutes until a smooth mixture forms.
  • Serve the puddings on individual plates, generously top with double cream, and drizzle with the sauce before serving.

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