Sticky date pudding is one of my favourite winter comfort foods, especially when the butterscotch sauce is poured over the puddings while they're still warm. For a seriously decadent touch, serve with clotted or thickened cream.
- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Yield : 6-8
- pitted dried dates - 200g, roughly chopped
- orange - 1, juice and zest
- bi-carbonate of soda - 1 teaspoon
- softened unsalted butter - 60g
- dark brown sugar - 1/2 cup, firmly packed
- vanilla essence - 1/2 teaspoon, peeled and grated
- free range or organic eggs - 2
- self-raising flour - 1.5 cups, sifted
- Butterscotch Sauce
- unsalted butter - 125g
- dark brown sugar - 1.5 cups, firmly packed
- thickened cream - 300ml
Lightly grease or spray 6 -8 dariole moulds or ramekin dishes. Place the dates in a medium saucepan. Pour the orange juice into a measuring jug and bring up to 1 cup (250ml) with water. Pour over the dates. Add the zest, bring to the boil, turn down heat and simmer gently until dates are soft. Remove mixture from heat and let cool. Stir through the bi-carbonate of soda.
Preheat oven to 180C (160C fan-forced).
In a mixing bowl, beat the butter with the sugars and cream until light and fluffy. Add the vanilla and eggs, one at a time. Add cooled date mixture and combine well. Fold through the sifted flour.
Spoon mixture into greased dariole moulds or ramekins - mixture should come about two-thirds of the way up.
Cover each pudding tightly with greased aluminium foil. Stand the moulds on a baking tray and pour enough boiling water into the tray to come one-third of the way up the sides of the puddings.
Bake for 45-60 minutes or until a skewer inserted in the centre comes out clean.
For the Butterscotch Sauce: melt the butter in a medium saucepan, add the sugar and stir until sugar has dissolved. Pour in the cream, bring to the boil and simmer until sauce is smooth. Pour sauce over puddings while still warm.