The Sticky Date

Pudding that is.  Whenever you have people for dinner the grand finale to the meal is always dessert.  I only usually make dessert when we have people over for dinner otherwise I would totally overindulge!

I have made many desserts over the years but one of the all time favourites is Sticky Date Pudding.  There is something about that sweet sticky sponge smothered in butterscotch sauce that is just so irresistible.

The recipe I use is so simple and a real winner.

Sticky Date Pudding

Serves 8

250gm Pitted Dates, chopped

1 tspn Bicarbonate of Soda

60gm Softened Butter

2 Eggs

3/4 cup Caster Sugar

1 cup Self Raising Flour, sifted

Butterscotch Sauce

3/4 cup Brown Sugar, firmly packed

3/4 cup Light Cream

150gm Butter, chopped

Preheat the oven to 180C and grease and line the base of a 20cm round cake pan.  This recipe will also make 8-10 individual puddings but I prefer to serve sliced in wedges.

Add the dates to a saucepan containing 1.1/4 cups water and bring just up to the boil. Then add the bicarbonate of soda and remove from the heat and allow to cool for about 5-8 minutes and then blend until smooth with a stick blender.

Beat the butter and sugar together using an electric mixer and then add the eggs one at a time and beat well after each addition.  Fold in the flour and date purée until just combined and pour into the cake pan.  Bake for 40-50 minutes until a skewer comes out clean.  Allow to cool for 10 minutes before turning out.

To make the butterscotch sauce, add all the ingredients to a saucepan and heat over medium heat until smooth and heated through.

Serve a wedge drizzled with the butterscotch sauce with ice cream or cream………or both!

Please note I accept absolutely no responsibility for how much of this pudding you eat – it is so scrumptious!

 

 

 

 

 

 

 

 

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