Sticky Date Pudding with Butterscotch Sauce

A scrumptious dessert

• CuisineWestern
• CategoryDessert
• CourseDessert

Ingredients

• Sticky Date Pudding
• 250 gmsPitted dates
• 2 cupsHot water
• 2 tspBaking soda
• 200 gmsButter
• 300 gmsCaster sugar
• 300 gmsSelf raising flour
• 4Eggs
•  
• Butterscotch Sauce
• 100 gmsButter
• 300 mlCream
• 150 gmsSugar
•  
• Vanilla icecream

Preparation

1. Put dates in a bowl, sprinkle baking soda and add the hot water
2. Mix and let stand for 30 minutes
3. Keep butter at room temperature to soften
4. In a cake mixer, blend butter and gradually add caster sugar and beat till mixed
5. Beat and add eggs one at a time till completely blended
6. Sift self raising flour into bowl and fold in
7. Mash dates with spoon and fold into the mixing bowl
8. Keep butter at room temperature to soften
9. Pour into greased and lined muffin trays and bake in a 180° oven for 25 to 30 minutes
10. Remove once done (test with a knife) and pull out individual puddings
11. Keep on a mesh to cool


12. Mix all ingredients for sauce and simmer for 15 minutes


13. Put pudding on a plate, add sauce and add a dollop of vanilla icecream

The sauce is a bit pale and would have done better with dark brown sugar. I must try caramalising the sugar a little next time. The quantity should make about 18 large muffin sized puddings.