During the working week, dessert in the evening is not a regular occurrence - despite what my lovely husband would prefer. However, weekends mean baking time, cookbook reading time and....dessert time! Sunday night mean soft, sweet Sticky Date Pudding. While the dish itself oozes effort and time, in reality, it was whizzed up in the blender in about five minutes and cooked in the oven while we were eating dinner. This is the easiest Sticky Date Pudding recipe you will ever come across. You can just cook these in your muffin pans for perfect individual serves or in a dariol mould, as I did, for presentation. What you end up with is a delightfully moreish sponge pudding which becomes dense and sickly sweet with the addition of the warm butterscotch sauce - oooohhhh yes!!!
Sticky Date Pudding
200g dried dates, roughly chopped
1 tsp baking soda
1 1/4 cups boiling water
60g unsalted butter, room temperature
1 cup dark brown sugar
1 cup S R Flour
2 eggs, lightly beaten
Preheat your oven to 180 degrees and grease your chosen moulds. Put the chopped dates, bicarb and boiling water into the blender jug and leave to soak. After around 5 minutes, add the butter and sugar before pulsing 2 - 3 times. Any more and your dates will be mush. Tip in the flour and eggs and pulse again until just combined.
Use an icecream scoop to divide the mixture between the moulds. This will ensure even distribution. Bake for 25-30 minutes, depending on your oven. You want a few crumbs on the skewer when tested. Remove from oven and allow to sit for 5 minutes before turning out. While they are resting, you can get on with your butterscotch sauce.
Butterscotch Sauce
1 1/4 cups dark brown sugar
300mL single (pure) cream
125g unsalted butter
Put all of your ingredients into a saucepan over a low heat. Stir continuously as all ingredients melt in together. Put into a pouring jug to serve with your puddings.
Don't forget the Vanilla Bean Icecream!
F. x
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