Ingredients |
Pudding
- 340g dried dates, pitted, chopped
- 2 teaspoons bicarbonate soda
- 500ml water
- 120g butter
- 340g brown sugar
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 340g self raising flour
Sauce
- 400g brown sugar
- 200ml cream
- 250g butter
Ingredients all mix in with the dates |
Method
- Preheat oven to 150 $C. Grease and baking paper-line a round 26cm spring form cake tin.
- Place dates, bi-carb and water into a large saucepan and bring to the boil.
- Reduce heat to low and simmer, stirring, until dates break down. Turn off heat and cool slightly.
- Add butter, stir until melted and fully combined.
- Mix in brown sugar, add eggs and vanilla and stir well to combine.
- Fold in sifted flour until just combined.
- Pour into prepared tin and bake for 1 hour or until a skewer inserted comes out clean. Cool in tin.
- For sauce, place all ingredients into a saucepan and bring to the boil. Reduce heat and simmer for minutes until golden.
- To serve, slice pudding and cover generously with sauce.
Note: If you are using a muffin pan bake for 30mins instead.
Batter ready for baking |
Instead of baking all the batter in a tin I use a muffin pan instead as I wanted to serve them individually, another reason is also sometimes I did not want to bake all the batter and prefer to freeze it and use it as and when I had a craving. That way all I needed to do was to defrost the batter, scoop it into the muffin pan and I had freshly bake warm puddings every time.
Sticky date with butterscotch sauce and ice cream |
Such a warm and comforting dessert on a cold day, although it's a hit with my family any day.
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