Sticky Date Pudding with Butterscotch Sauce Recipe

By Recipes by Carina · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F.
2. Put the dates, baking soda and boiling water in a heatproof bowl, stir, and leave for 10 to 15 minutes to soften.
3. Mash the dates with a fork or potato masher into a thick paste and set aside.
4. Cream the butter and brown sugar with a hand mixer for 3 to 4 minutes until light and fluffy.
5. Add the eggs one at a time, mixing well after each and scraping down the bowl.
6. Fold in the mashed dates with a wooden spoon.
7. Add the dry ingredients and fold just until no dry flour is visible.
8. Divide the batter between a 6-cup Texas muffin pan or a standard 12-cup pan.
9. Bake for 20 to 25 minutes in the 6-cup pan (15 to 18 minutes in the 12-cup pan), until golden brown and the centre springs back when lightly pressed.
10. Cool the puddings in the pan for 5 minutes, then turn them out upside down onto a rack.
11. For the butterscotch sauce, put the brown sugar, butter and cream in a small saucepan and heat over medium heat, stirring occasionally, until it boils.
12. Cook for a further 5 minutes, until the sauce bubbles up.
13. Let the sauce cool for 15 minutes before serving.
14. Serve a warm pudding with the butterscotch sauce poured over; the text suggests vanilla ice cream on top.

Summarized from Recipes by Carina's video. Watch it for the details.

More recipes with

EggCreamBrown sugarDate