Warm Sticky Date Pudding W Butterscotch Sauce Recipes
WARM STICKY DATE PUDDING W/ BUTTERSCOTCH SAUCE
A tried and trusted recipe that warms the soul
Provided by FinSki's
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 13
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.
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