Warm Sticky Date Pudding W Butterscotch Sauce Recipes

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WARM STICKY DATE PUDDING W/ BUTTERSCOTCH SAUCE



Warm Sticky Date Pudding w/ Butterscotch Sauce image

A tried and trusted recipe that warms the soul

Provided by FinSki's

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 13

300g pitted dates, cut in half
1 c boiling water
1 tsp bicarbonate of soda
80g unsalted butter, at room temperature
½ c caster sugar
2 eggs, at room temperature
115g self raising flour
75g plain flour
2 tsp ground cardamom
185 ml pouring cream
1 c brown sugar, lightly packed
60g unsalted butter
½ tsp vanilla essence

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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