Sticky Date Pudding With Butterscotch Sauce Recipe
The dates in this sticky pudding help keep it moist, while the ginger and spices add subtle warmth. This dessert is perfect lightly heated and served with cream and a mild butterscotch sauce.
For the pudding
- 3/4 cup milk
- 1/4 teaspoon of salt
- 1/2 cup brown sugar (demerara sugar)
- 1/2 cup butter (unsalted)
- 1/2 teaspoon of baking soda
- 1/2 cup dates, pitted and coarsely chopped
- 1/2 teaspoon ground cinnamon (Dalchini)
- 3/4 cup all-purpose flour (Maida)
For the butterscotch sauce
- 1-1 / 4 cup heavy cream
- 1/4 cup butter, cubed
- 1 cup brown sugar (demerara sugar)
- 1 teaspoon of vanilla extract or butterscotch essence
- Nuts or pecans (optional)
For the pudding
First, take the dates and milk in a medium saucepan and bring to a boil over high heat. Remove from fire.
Then add baking soda and stir until the dates start to break down.
Set the pan aside and let the mixture cool for about 20 minutes.
Take the butter and brown sugar in a deep bowl.
Using an electric whisk, beat together butter and sugar until pale.
Add the date mixture and gently fold in.
Sift the flour, cinnamon and salt. Stir the mixture until everything is combined.
Preheat the oven to 180 degrees Celsius and grease the ramekins with butter.
Pour the mixture into desirable ramekins / molds.
Bake sticky date pudding for 30 minutes or until an inserted skewer comes out clean.
Method for butterscotch sauce
Heat all the ingredients in a heavy-bottomed saucepan, stirring over medium heat for 5 minutes or until combined.
Increase the heat and bring the sauce to a boil.
Reduce heat to low and simmer, uncovered, stirring often, for 7 to 8 minutes or until sauce thickens slightly.
Remove the pan from the heat and reserve the butterscotch sauce.
Once the sticky date puddings are cooked, let cool for 5 minutes then turn onto a serving plate.
Smother the date pudding with hot caramel sauce and serve with crumbled nuts on top. Good cooking time.