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Sticky Date Pudding With Butterscotch Sauce & Double Cream

 

 

Prep time: 15 mins
Cooking time: 40 mins
Serves: 8-10

Ingredients 

  • 300g Chopped Pitted Dates 
  • 1 ¼ Cups Boiling Water
  • 100g Brown Sugar
  • 2 Eggs (Room Temperature)
  • 1/8 Tsp Vanilla Essence 
  • 200g Self-Raising Flour 
  • 80g Butter 

Butterscotch Sauce

  • 120g Salted Butter 
  • 180g Brown Sugar 
  • ½ Tsp Lemon Juice 
  • 1 Cup (250mL) Thickened Cream 
  • ½ Tsp Vanilla Essence 
  • ½ Tsp Salt  

Garnish 

  • Double cream 

What You'll Need From The Pantry: 

  • Salt
  • Vanilla Essence
  • 2 Eggs 

Method

  1. Preheat oven to 180°C. Roughly chop the dates and soak in 1 ¼ cup of boiling water. Allow to stand for 30 minutes.
  2. To make the sauce; melt butter in a pan over medium heat. Add the brown sugar and bring to the boil, whisking frequently. Reduce heat to medium and add vanilla essence, lemon juice and salt. Simmer for 5 minutes, add the cream, raise to boil then reduce to medium again and simmer for an extra 5 minutes.
  3. Using a food processor or blender, roughly blitz the dates until pureed. Grease a 22cm cake tin.
  4. Using an electric mixer, combine the butter and sugar and vanilla until pale and creamy. Add eggs, 1 at a time and beat well. Add date mixture to pan & sift the flour gently folding through the mixture until well combined. Spoon mixture into cake tin and bake for 30-40 mins until skewer inserted into the centre comes out clean.
  5. Pierce pudding all over with the skewer and pour a generous amount of butterscotch sauce over the pudding.
  6. Serve warm with butterscotch sauce and double cream. 

Ingredients for Sticky Date Pudding With Butterscotch Sauce & Double Cream

Harris Farm Eggs Free Range Eggs x12 660g

$6.99 ea
 

Harris Farm Butter Salted 250g

$4.29 ea
 

CSR Brown Sugar 500g

$2.49 ea
 

Chef's Choice Pure Vanilla Extract 100ml

$17.99 ea
 

Chef's Choice Organic Lemon Juice Squeeze 125ml

$1.79 ea
 

Harris Farm Flour Self Raising 1kg

$1.40 ea