Sticky Date Pudding with Butterscotch Sauce

Posted 2014-05-16 by Nouha Elmasri ⇒ follow

This simplified version of the traditional steamed English sticky date pudding is just as decadent and delicious; perfect for those long, cold, winter evenings.

This cake, which includes the warm, robust flavours of English breakfast tea, is best served with lashings of gooey butterscotch sauce and a scoop of creamy vanilla ice cream.

Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Makes: 8 servings

Ingredients
300g pitted dates, roughly chopped
1 1/2 cups hot water
1 tsp baking soda
1 tea bag (English breakfast works best)
125g unsalted butter, softened
1 1/4 cups packed brown sugar
1tsp vanilla
2 eggs
1 3/4 cup plain flour

Butterscotch Sauce
1 1/4 cups packed brown sugar
1 cup thickened cream
40g butter

Method

Grease and line the base of a 20cm cake tin.

Preheat a fan-forced oven to 180 degrees.

Place tea bag in hot water and allow to steep for 2-3 minutes. Place the dates and baking soda in a bowl, pour tea over dates, cover bowl with cling wrap and allow to sit for 10 minutes.

In the mean time, in a large bowl beat the butter until fluffy.

Add the brown sugar in three lots, beating well between each addition, until well combined.

Add the vanilla and the first egg and beat until well mixed.

Add the second egg and beat until the batter is smooth.

Add the date, tea and baking soda mixture to the batter and sift over the flour.

Stir until smooth, ensuring there are no little pockets of flour left lurking at the bottom of the bowl.

Spoon batter into the prepared tin and bake for 45-50 minutes or until lightly browned and a skewer inserted in the centre comes out clean.

Allow to cool slightly.

To make the butterscotch sauce, place the brown sugar, butter and cream in a saucepan over a low heat. Stir until the sugar has completely dissolved then turn the heat up and allow to simmer for 5 minutes.

Categories
#dessert
#winter
#dates
#butterscotch
#baking

%recipeyum

225215 - 2023-07-17 08:46:52

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