Warm Sticky Date Fig Pudding With Creme Anglaise Butterscotch Sauce Recipes

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

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.

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.