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
- Preheat oven to 180°C. Roughly chop the dates and soak in 1 ¼ cup of boiling water. Allow to stand for 30 minutes.
- 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.
- Using a food processor or blender, roughly blitz the dates until pureed. Grease a 22cm cake tin.
- 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.
- Pierce pudding all over with the skewer and pour a generous amount of butterscotch sauce over the pudding.
- Serve warm with butterscotch sauce and double cream.
