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Sticky Date Pudding With Butterscotch Sauce

Aug-08-2016
Vibha Bhutada
20 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • British
  • Simmering
  • Whisking
  • Baking
  • Boiling
  • Dessert

Ingredients Serving: 5

  1. For the Pudding:
  2. dates 1/2 cup (90 grams), pitted and roughly chopped
  3. Milk 3/4 cup (180 ml)
  4. Bicarbonate of soda 1/2 teaspoon
  5. Brown sugar 1/2 cup (100 grams), firmly packed
  6. cinnamon powder 1/2 teaspoon
  7. salt 1/4 teaspoon
  8. All-purpose flour 3/4 cup (90 grams)
  9. Unsalted butter 1/2 cup (110 grams)
  10. For the Butterscotch Sauce:
  11. Brown sugar 1 cup (200 grams), firmly packed
  12. Salted butter 1/4 cup (60 grams), cubed
  13. cream 1 and 1/4 cup (300 ml)
  14. Butterscotch essence or vanilla essence 1 teaspoon
  15. For Garnishing:
  16. walnuts or Pecans (optional)

Instructions

  1. Pudding:
  2. Preheat oven to 180 degrees Celsius and grease the ramekins with butter. Set aside.
  3. Place the dates and milk in a medium sauce pan and bring to a boil over high heat.
  4. Remove from the heat. Add the bicarbonate of soda and stir until the dates start to break down.
  5. Set the saucepan aside and allow mixture to cool for about 20 minutes.
  6. Take butter and brown sugar in a deep bowl.
  7. Using an electric whisk, cream together butter and sugar until pale.
  8. Add the dates mixture and fold in gently.
  9. Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
  10. Spoon the mixture into ramekins.
  11. Bake for 30 minutes or until a skewer inserted comes out clean.
  12. Butterscotch Sauce:
  13. Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
  14. Increase heat to high and bring the sauce to a boil.
  15. Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
  16. Remove the pan from the heat and set aside.
  17. Assembling:
  18. Once the puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
  19. Smother with warm butterscotch sauce and serve with crumbled walnuts on top.

Reviews (2)  

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Aashwita Lal
Aug-19-2016
Aashwita Lal   Aug-19-2016

beautiful dish :D

Rewa Chadha
Aug-13-2016
Rewa Chadha   Aug-13-2016

Hmmmm.....Sounds interesting. Will make an attempt to make it , don't know whether I will be successful in making it .

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