STICKY DATE PUDDING
Nothing beats the scent of traditional Sticky Date Pudding baking in the oven! Try this super delicious recipe for the family, serve with ice-cream!
for 7 to 9 servings
280g pitted dates, roughly chopped
1 tsp bi carb soda
1 cup boiling water
1/4 cup brown sugar
6 tbsp softened unsalted butter
1 1/4 cups plain flour
1 1/2 tsp baking powder
Ice-cream to serve
1 1/4 cups brown sugar
1 1/2 cups thickened cream
1/2 tsp vanilla extract
5 tbsp unsalted butter
Preheat oven to 180C. Grease 7 pudding moulds/muffin tins with butter or grease and line a square cake pan with overhang.
Add dates in a bowl, sprinkle over baking soda. Pour over boiling water. Wait 10 minutes, then mash well.
Place butter and sugar in a bowl. Beat until combined and smooth. Add eggs and beat.
Add flour then sprinkle baking powder across the surface and mix well.
Add dates and mix quickly into the batter.
Pour batter into pudding moulds, only fill 2/3 of the way up. Bake for 25 minutes or until skewer inserted into the centre comes out clean. If you are baking one pudding, pour into cake pan, smooth surface. Bake for 35 minutes or until skewer inserted into the centre comes out clean.
Whilst hot, poke 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce (see steps below) per Pudding. Leave to soak 10 minutes.
Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.
Butterscotch Sauce: Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer. Simmer for 2 minutes then remove from heat and serve warm.