Sticky Date Pudding
Ben O'DonoghueIngredients:
Makes 12
- 200g fresh or dried pitted dates, roughly chopped
- 300ml boiling water
- 1 teaspoon bicarbonate of soda (baking soda)
- 150g (2/3 cup) sugar
- 50g butter
- 2 eggs
- 1 teaspoon natural vanilla extract
- 170g plain (all-purpose) flour
- 2 teaspoons baking powder
Butterscotch Sauce
- 185ml (3/4 cup) pouring (whipping) cream
- 150g (3/4 cup) soft brown sugar
- 50g butter
Method:
- Preheat the oven 180ºC (350ºF)
- Put the dates, bicarbonate of soda and boiling water into a bowl and set aside. Put the butter and sugar into the bowl of an electric mixer and beat together for 2 minutes, or until pale and creamy. Add the eggs and vanilla and mix to combine, then add the flour, baking powder and date mixture
- Spoon the mixture into flexible silicon muffin trays and cook for 15-20 minutes, or until risen and cooked through — when a skewer inserted into the centre of the cake comes out clean, the puddings are done
Butterscotch Sauce
- Meanwhile, make the butterscotch sauce. Put all of the ingredients in a small saucepan over low heat and stir until the butter has melted and the sugar is dissolved.
- Continue to simmer for a further 2–3 minutes. Remove from the heat and keep warm until ready to serve. Any leftover butterscotch sauce can be stored in an airtight container in the fridge for up to 1 week
This timeless recipe makes great individual little puddings that can be served as a dessert or can be frozen for lunch boxes at work or school. You can substitute dried figs instead of the dates if you like. Butterscotch sauce is the traditional accompaniment, but if you want a healthier alternative they taste just as nice with a dollop of plain yoghurt and fresh passionfruit.
Similar Recipes
Raspberry Breakfast Pot
Can also be made with mangos. Ingredients: 100g Raspberries, frozen (we use Raspberries from Perfection Fresh) 150ml Water 60g Rolled Oats 1 Tbsp Honey, organic 1 Tsp Peanut Butter Roasted nuts to garnish and fresh raspberries Method: Mix the oats, water and...
Sticky Date pudding
Ingredients: 150g Soft brown sugar 75g Butter, unsalted 2 Free range Eggs 175g Dates, seeded 100ml Water 50ml Rum 175g Self raising flour 5g Bicarbonate soda 1g mixed spice Tip: Day before making soak the dates in the rum, bicarb of soda and water and leave in...
‘Quke’ Mint and Gin Tea Cake
Ingredients: 250g punnet Qukes, deseeded 1 lime, juice ¼ bunch mint leaves 1tbs gin 150g butter (or dairy-free alternative) 150g golden caster sugar 1tsp vanilla paste 200g self-raising flour Gin Buttercream 125g butter (or dairy-free alternative), softened 65g...
Basque Cheesecake
Makes 1 X 15cm Cheesecake Serves: 6 Prep Time: 10 minutes Baking Time: 45 minutes Cooling Time: 3 hours 30 minutes minimum Ingredients: 3 (165g) Eggs 450g Cream cheese, cut into cubes and softened 150g Sugar,...
Peppered Pineapple Eton Mess
Time: 30 minutes Easy Ingredients: 1 medium pineapple, peeled, cored and chopped. Top 30ml rum ½ cup brown sugar 1 Tbls pink peppercorns 1 lime, juice and zested 300ml thickened cream 300ml marscapone 1 vanilla bean 1/3 cup icing sugar, sifted 2 large meringues,...
Buttermilk Blueberry Pancakes
Ingredients: 200g Plain Flour 120ml Buttermilk 100g Caster Sugar 1 Egg, beaten ½ Tsp Baking powder 1 Tsp Vanilla bean paste 200ml Thicken cream 75ml Maple syrup For Blueberry compote 2 punnets Blueberries 100g Caster sugar ½ lemon juice Method: Whisk together...
