Sticky Date Pudding With Butterscotch Sauce Recipe
Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner.
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Note: This recipe can also be used to make one large pudding by placing the mixture in a 9 inch round cake pan. Bake at 180 degree Celsius for 40 minutes or until a skewer inserted comes out clean.
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30 M
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5 Servings
Ingredients
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For the Pudding
- 1/2 cup Dates , pitted and roughly chopped
- 3/4 cup Milk
- 1/2 teaspoon Baking soda
- 1/2 cup Brown Sugar (Demerara Sugar)
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1/4 teaspoon Salt
- 3/4 cup All Purpose Flour (Maida)
- 1/2 cup Butter (Unsalted) For the Butterscotch Sauce
- 1 cup Brown Sugar (Demerara Sugar)
- 1/4 cup Butter (Salted) , cubed
- 1-1/4 cup Fresh cream
- 1 teaspoon Vanilla Extract , or butterscotch essence For Garnishing
- Walnuts , or pecans (optional)
How to make Sticky Date Pudding With Butterscotch Sauce Recipe
To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
Add baking soda and stir until the dates start to break down.
Set the saucepan aside and allow mixture to cool for about 20 minutes.
Take butter and brown sugar in a deep bowl.
Using an Electric whisk, cream together butter and sugar until pale.
Add the dates mixture and fold in gently.
Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
Spoon the mixture into ramekins/desirable moulds.
Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
Increase heat to high and bring the sauce to a boil.
Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
Remove the pan from the heat and set the Butterscotch Sauce aside.
Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.
