I was never a fan of Sticky Date Pudding, that is until I tried it at an ex’s family dinner, made by his sister; and my god was it good.
I’ve tried many times to replicate that delicious, melt in your mouth pudding but failed. That is until yesterday.
This pudding came out soft and full of flavour, and just damn good.
An excellent desert to fight the coldness that is Melbourne’s weather.
INGREDIENTS:
(CAKE)
125g pitted dates, chopped
1/2 tsp bi-card soda (baking soda)
3/4 cup boiling water
80g unsalted butter, softened
1/2 cup brown sugar, packed
1/2 tsp vanilla extract
1 egg
3/4 cup self raising flour
(BUTTERSCOTCH SAUCE)
1/2 cup brown sugar, packed
150ml thickened cream
1/2 tsp vanilla extract
30g butterMETHOD:
1. Preheat oven to 180°C and grease a 20cm cake tin
2. Place chopped dates in bi-carb soda in a bowl, pour over the boiling water and let stand for 20 mins
3. Cream together the butter, vanilla and sugar until pale, light and fluffy
4. Add the egg and beat well.
5. With a metal spoon or spatula fold through the date mixture (add dates and water) and the flour until well combined
6. Spoon into cake tin and bake for 30-35 mins until skewer comes out clean.
7. To make butterscotch sauce combine all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. When boiled, reduce heat to low and simmer for a few mins until darkened and thickened.
8. Prick the cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for 10 mins. Cut and serve with extra sauce and extra thickened/whipped cream, or vanilla ice cream on the side.
Again, sorry for the crap quality photo. Camera is still not in my hands
-karla
