Sticky Date Pudding With Butterscotch Sauce | How to make Sticky Date Pudding With Butterscotch Sauce

Name: Sticky Date Pudding With Butterscotch Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 people
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)

By Vibha Bhutada | 8th Aug 2016 |

★★★★★

5 from 2 reviews Rate It!

Sticky Date Pudding With Butterscotch Sauceby Vibha Bhutada

Prep Time
20
mins
Cook Time
45
mins
Serves
5
People

56 saves

2 reviews

12 likes

About Sticky Date Pudding With Butterscotch Sauce Recipe

What's not to like in a saucy, gooey, spongy sticky date pudding smothered with a thick caramel butterscotch sauce! Comfort food at its best.

The delicious and mouthwatering Sticky Date Pudding With Butterscotch Sauce is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Sticky Date Pudding With Butterscotch Sauce is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Sticky Date Pudding With Butterscotch Sauce. Vibha Bhutada shared Sticky Date Pudding With Butterscotch Sauce recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Sticky Date Pudding With Butterscotch Sauce. Try this delicious Sticky Date Pudding With Butterscotch Sauce recipe at home and surprise your family and friends. You can connect with the Vibha Bhutada of Sticky Date Pudding With Butterscotch Sauce by commenting on the page. In case you have any questions around the ingredients or cooking process. The Sticky Date Pudding With Butterscotch Sauce can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Sticky Date Pudding With Butterscotch Sauce with other users

Sticky Date Pudding With Butterscotch Sauce

Ingredients to make Sticky Date Pudding With Butterscotch Sauce

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)

How to make Sticky Date Pudding With Butterscotch Sauce

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.

My Tip:

1. I have used 200 ml measuring cup. 2. You can also serve this pudding with vanilla ice cream or a dollop of double cream. 3. This recipe can also be used to make one large pudding by placing the mixture in a 9 inch round cake pan. Bake at 180 degree Celsius for 40 minutes or until a skewer inserted comes out clean. 4. Both the pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. 5. The sauce should be served warm. It can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat.