A delicious, traditional pudding served with sweet, gooey sauce and great with cream or ice cream; perfect any time of the year.
Preparation Time: 20 minutes
Cooking Time: 25 minutes (plus 5 minutes for sauce)
Makes: 12 small servings or 6 large servings
Ingredients 285g pitted dates cut into quarters
1 cup boiling water
1tsp bicarbonate of soda
80g butter, room temperature
1 cup castor sugar
2 eggs (or equivalent Organ No-Egg)
3/4 cup self raising flour
1/2 cup plain flour
For Butterscotch Sauce:
3/4 cup pouring cream
1 cup lightly packed brown sugar
60g unsalted butter, chopped (salted butter is fine if this is all you have)
I'll be honest and say I usually make a double batch of the sauce. If you would like to do this, just double the ingredients and follow the same instructions below.
Line muffin tray with patty pans.
Preheat oven to 180 degrees Celsius.
Combine dates, bicarbonate of soda and boiling water in a bowl.
Set aside for 10 minutes to soften then coarsely mash dates with a fork (do not drain liquid).
Using an electric beater, cream the butter and castor sugar until pale.
Add eggs (or equivalent Organ No-Egg) one at a time, beating until well combined.
Fold in the date mixture and the flours.
Gently stir ingredients until combined.
Spoon evenly between patty pans and flatten surface (tip: these puddings are moist and will not rise a lot).
Bake for 25 minutes or until skewer inserted into the centre of a pudding comes out clean with a few moist crumbs attached.
Turn onto wire rack to cool.
To make sauce:
Combine butter, sugar and cream into saucepan.
Warm on medium heat, stirring regularly until sauce is smooth and sugar has dissolved.
Remove puddings from patty pans, pour over butterscotch sauce and serve warm with cream, custard or ice cream (or all three!).
The puddings can be made ahead of time and heated when needed. The sauce recipe is extremely simple and could be made and stored ahead of time also.