Sticky Date Pudding
Equipment
Ingredients
Pudding
pitted dates (roughly chopped)
280 g
baking soda
1 tsp
boiling water
250 ml
brown sugar (loosely packed)
50 g
unsalted butter (softened)
80 g
eggs (room temperature)
2 pcs
plain flour
156 g
baking powder
1.5 tsp
Butterscotch Sauce
brown sugar (tightly packed)
200 g
thickened cream
375 ml
vanilla extract
0.5 tsp
unsalted butter
70 g
Serving
ice cream or dolloping cream
1 serving
Instructions
Preheat oven
Preheat oven to 180°C (160°C fan-forced).
Prepare moulds
Grease 7 pudding moulds with butter or grease and line a 20 cm square cake pan with overhang.
Mash dates
Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher until it resembles sloppy porridge.
Make batter
Place butter and sugar in a bowl. Beat until combined and smooth. Add eggs, beat until incorporated. Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated. Add dates, mix quickly until dates are well incorporated into the batter.
Bake one pudding
Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.
Soak pudding with sauce
While still hot, poke about 40 holes all over the surface using a skewer. Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
Serve
Use overhang to lift cake out. Cut, serve warm with remaining warm sauce and ice cream or cream.
Bake individual puddings
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.
Soak individual puddings
While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes. Turn pudding moulds upside down on serving plate.
Make butterscotch sauce
Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer. Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.
Original recipe
Storage
Exceptional for reheating because it is so moist. Poke the holes and soak with sauce, reserve remaining sauce for serving. Best way to reheat is in the microwave because it keeps the pudding moist.
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