STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE
Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner. If you like this recipe, browse for more cake recipes that might interest you Oreo Cake Recipe With Buttercream Frosting (Eggless) Quinoa Chocolate Carrot Cake Recipe Eggless Tutti Frutti Cake Recipe Chocolate Coffee Sticky Cake Recipe
Provided by Vibha Bhutada
Time 50m
Yield Makes: 5 Servings
Number Of Ingredients 13
Steps:
- To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
- Add baking 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.
- Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
- Spoon the mixture into ramekins/desirable moulds.
- Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
- 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 the Butterscotch Sauce aside.
- Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
- Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
Steps:
- Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
- Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
- In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
- Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
- When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.
STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE
The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (2-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.
Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE STICKY DATE PUDDING WITH WHISKEY BUTTERSCOTCH SAUCE
Entered for safe-keeping. From "Super Food Ideas", September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream - containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.
Provided by KateL
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- PREPARE PUDDING:.
- Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
- Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
- Stir in bicarbonate of soda. Stand for 15 minutes.
- Process date mixture until almost smooth.
- Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
- Beat in eggs, one at a time.
- Stir in flour, chocolate, and date mixture.
- Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
- PREPARE SAUCE:.
- Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
- Increase heat to medium-high. Bring to a boil.
- Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
- Stir in whisky (if using).
- Serve cake with sauce and cream.
Nutrition Facts : Calories 459.6, Fat 23.8, SaturatedFat 14.5, Cholesterol 101.7, Sodium 440, Carbohydrate 62.2, Fiber 3.7, Sugar 44.3, Protein 5.6
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