Warm Date Pudding With Butterscotch Sauce Recipes

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE

Steps:

• 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.

WARM STICKY DATE PUDDING W/ BUTTERSCOTCH SAUCE

Steps:

• Pre heat oven to 180°C/355°F
• Placed pitted and sliced dates in the boiling water and bicarbonate of soda mix and leave to stand for 10 minutes.
• After the 10 minutes then smash them up with a fork. Leave some larger pieces as they are nice through the pudding.
• Prepare a muffin tray or similar with melted butter and some greaseproof paper at the base.
• Mix together the sugar and butter till light and fluffy.
• Add one egg and beat till completely combined and then repeat with the second egg.
• Of note... My egg, sugar and butter mixture always, always splits. I have tried placing the bowl in warm water and it still happens, but the end result is always fantastic anyway so don't worry if this happens to you too.
• Mix together the two flours and cardamom and pour into the sugar/egg mixture along with the date mixture. Stir to combine.
• Spoon into your prepared pan and place into the pre heated oven for 25 minutes.
• Remove the cooked muffins from the oven and leave to cool a little before removing from the tins.
• While the muffins are resting, place the cream, butter, vanilla and brown sugar into a saucepan and heat till simmering. Simmer for 5 minutes.
• Pour your butterscotch sauce into a bottle of jar and it will keep for about a week in the fridge.
• To serve, heat the puddings and butterscotch sauce, pour the sauce of the pudding and top with vanilla ice-cream.

WARM DATE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Coat an 8-inch round cake pan with cooking spray. Preheat oven to 350ºF.
• Combine dates and water in a pan, bring to a boil, remove from heat and stir in baking soda. Let mixture stand for 5 minutes and then process in a blender until smooth.
• Cream margarine, sugar and eggs with an electric mixer until thick and creamy. Fold in flour and then date mixture. Pour into prepared pan and bake for about 45 minutes or until cooked through. Allow pudding to cool for 10 minutes and then remove from pan.
• To make Butterscotch Sauce, combine brown sugar, cream, and 4 tablespoons margarine in a small pot and heat without boiling, stirring until sugar is dissolved.
• Increase heat and simmer for 3 minutes, careful not to burn sauce. Drizzle over warm pudding to serve.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

WARM DATE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Grease deep 20cm round cake pan. Line base with parchment paper, grease paper. Combine dates and water in pan, bring to boil, remove from heat, add soda. Let stand 5 minutes. Blend or process until smooth. Cream butter and sugar in small bowl with electric mixer until well combined. Beat in eggs one at a time. Gently fold in sifted flour, then date mixture. Pour mixture into prepared pan, bake in moderate (350°F) about 55 minutes or until cooked through. Cover pudding with foil if it becomes too dark during cooking. Stand pudding 10 minutes before turning onto wire rack over oven tray. Pour ¼ cup sauce over pudding, return to moderate oven, bake, uncovered, further 5 minutes. Serve pudding with remaining sauce. Sauce: Combine all ingredients in pan, stir over heat, without boiling, until sugar is dissolved, then simmer, stirring, 3 minutes.