Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Posted 2014-05-16 by Nouha Elmasrifollow

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

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

  • 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.

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


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