Until yesterday, I had never eaten Sticky Date Pudding.
Actually, I'd never tried dates either.
So now that I have, I'm convinced this little dessert is part of a National Secret.
Because of course - after I announced that I'd baked this unassuming pudding, everyone suddenly admits to me that it's their favourite. And they love it. And how could I possibly never have tried it?!
OK people.. I'm on to you all now.
This dessert is my new favourite.
It. Was. Delicious!
S T I C K Y D A T E P U D D I N G
S T I C K Y D A T E P U D D I N G
 |
| Sticky Date Pudding |
That right there is the very definition of food porn.
125g pitted dates, chopped
1/2 tsp baking soda
3/4 cup boiling water
80g unsalted butter, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract
1 egg
3/4 cup self raising flour
pinch of sea salt
Preheat oven to 180°C.
Place dates and baking soda in a bowl, pour over the boiling water and stand for 20 minutes.
Cream together the butter, vanilla and sugar until pale, light and fluffy.
Add the egg and beat well.
With a metal spoon or spatula, fold through the date water mixture and the flour until well combined.
Spoon into 7-8 muffin cups and bake for 30-35 minutes until the skewer comes out clean.
Cool in tin for five minutes before turning it out and cooling on a wire rack.
Butterscotch Sauce
1/2 cup brown sugar
150ml whipping cream
1/2 tsp vanilla extract
30g salted butter
To make the butterscotch sauce, combine all the ingredients in a heavy based saucepan and bring to a boil over medium heat, stirring constantly.
When boiled, reduce heat to low and simmer for a few minutes until darkened and thickened.
To serve, prick the warm cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for ten minutes before serving.
125g pitted dates, chopped
1/2 tsp baking soda
3/4 cup boiling water
80g unsalted butter, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract
1 egg
3/4 cup self raising flour
pinch of sea salt
Preheat oven to 180°C.
Place dates and baking soda in a bowl, pour over the boiling water and stand for 20 minutes.
Cream together the butter, vanilla and sugar until pale, light and fluffy.
Add the egg and beat well.
With a metal spoon or spatula, fold through the date water mixture and the flour until well combined.
Spoon into 7-8 muffin cups and bake for 30-35 minutes until the skewer comes out clean.
Cool in tin for five minutes before turning it out and cooling on a wire rack.
Butterscotch Sauce
1/2 cup brown sugar
150ml whipping cream
1/2 tsp vanilla extract
30g salted butter
To make the butterscotch sauce, combine all the ingredients in a heavy based saucepan and bring to a boil over medium heat, stirring constantly.
When boiled, reduce heat to low and simmer for a few minutes until darkened and thickened.
To serve, prick the warm cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for ten minutes before serving.
 |
| A National Secret EXPOSED! |
YUM!
xx
Ermagerrrrdddddd! This looks just soo good! After reading this post I went out & bought dates. Haven't baked with them yet, and not sure if I will get that far, just enjoying them straight out of the packet so far!!
ReplyDeletePlease lets have this when I'm down next xx