Name: Sticky Date Pudding With Butterscotch Sauce recipe by Vibha Bhutada at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5
Ingredients: For the Pudding:; Dates 1/2 cup (90 grams), pitted and roughly chopped; Milk 3/4 cup (180 ml); Bicarbonate of soda 1/2 teaspoon; Brown sugar 1/2 cup (100 grams), firmly packed; Cinnamon powder 1/2 teaspoon; Salt 1/4 teaspoon; All-purpose flour 3/4 cup (90 grams); Unsalted butter 1/2 cup (110 grams); For the Butterscotch Sauce:; Brown sugar 1 cup (200 grams), firmly packed; Salted butter 1/4 cup (60 grams), cubed; Cream 1 and 1/4 cup (300 ml); Butterscotch essence or vanilla essence 1 teaspoon; For Garnishing:; Walnuts or Pecans (optional)

Ingredients Serving: 5

For the Pudding:
Dates 1/2 cup (90 grams), pitted and roughly chopped
Milk 3/4 cup (180 ml)
Bicarbonate of soda 1/2 teaspoon
Brown sugar 1/2 cup (100 grams), firmly packed
Cinnamon powder 1/2 teaspoon
Salt 1/4 teaspoon
All-purpose flour 3/4 cup (90 grams)
Unsalted butter 1/2 cup (110 grams)
For the Butterscotch Sauce:
Brown sugar 1 cup (200 grams), firmly packed
Salted butter 1/4 cup (60 grams), cubed
Cream 1 and 1/4 cup (300 ml)
Butterscotch essence or vanilla essence 1 teaspoon
For Garnishing:
Walnuts or Pecans (optional)

Instructions

Pudding:
Preheat oven to 180 degrees Celsius and grease the ramekins with butter. Set aside.
Place the dates and milk in a medium sauce pan and bring to a boil over high heat.
Remove from the heat. Add the bicarbonate of 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.
Spoon the mixture into ramekins.
Bake for 30 minutes or until a skewer inserted comes out clean.
Butterscotch Sauce:
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 aside.
Assembling:
Once the puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
Smother with warm butterscotch sauce and serve with crumbled walnuts on top.

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