Tuesday, December 22, 2020




My favorite part is punching holes in the pudding and pouring it over the hot butterscotch sauce to soak up, making it so ultra chewy ... and then of course serve it with some more sauce. !



  •    ½ cup dark brown sugar
  •    2 cups heavy cream
  •    Pinch of salt
  •    2½ tablespoons of golden syrup (or molasses)


  •    1 cup of water
  •    6 ounces of pitted dates (chopped)
  •    1¼ cup all-purpose flour
  •    1 teaspoon of baking soda
  •    ½ teaspoon of fine sea salt
  •    1 teaspoon of baking powder
  •    2 eggs (at room temperature)
  •    4 tbsp unsalted butter
  •    ¾ cup of granulated sugar
  •    1 teaspoon of vanilla extract


First, preheat oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar size baking dish).

Then, make the caramel sauce by bringing the cream, brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

Lower the heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and covers the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from the heat and stir in the baking soda. Set aside, but keep it slightly warm.

In a small bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric stand mixer, or by hand, beat butter and granulated sugar until light and fluffy. Gradually incorporate the eggs, then the vanilla. (Don't worry if the mixture looks a bit curdled.)

Stir in half of the flour mixture, then the date mixture, then add the rest of the flour mixture until combined. Do not beat the dough too much.

Remove soufflé dish from freezer and scrape batter into soufflé dish and bake for 50 minutes, or until toothpick inserted in center comes out with wet crumbs attached.

Remove the pudding from the oven and let cool slightly before serving. Pour portions of the cake into serving bowls and sprinkle with additional hot caramel sauce. Whipped cream or vanilla ice cream are good accompaniments, although I like it as is. Happy Cooking Time.