Warm Date Pudding With Butterscotch Sauce Food
WARM STICKY DATE PUDDING W/ BUTTERSCOTCH SAUCE
A tried and trusted recipe that warms the soul
Provided by FinSki's
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Pre heat oven to 180°C/355°F
- Placed pitted and sliced dates in the boiling water and bicarbonate of soda mix and leave to stand for 10 minutes.
- After the 10 minutes then smash them up with a fork. Leave some larger pieces as they are nice through the pudding.
- Prepare a muffin tray or similar with melted butter and some greaseproof paper at the base.
- Mix together the sugar and butter till light and fluffy.
- Add one egg and beat till completely combined and then repeat with the second egg.
- Of note... My egg, sugar and butter mixture always, always splits. I have tried placing the bowl in warm water and it still happens, but the end result is always fantastic anyway so don't worry if this happens to you too.
- Mix together the two flours and cardamom and pour into the sugar/egg mixture along with the date mixture. Stir to combine.
- Spoon into your prepared pan and place into the pre heated oven for 25 minutes.
- Remove the cooked muffins from the oven and leave to cool a little before removing from the tins.
- While the muffins are resting, place the cream, butter, vanilla and brown sugar into a saucepan and heat till simmering. Simmer for 5 minutes.
- Pour your butterscotch sauce into a bottle of jar and it will keep for about a week in the fridge.
- To serve, heat the puddings and butterscotch sauce, pour the sauce of the pudding and top with vanilla ice-cream.
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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