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Sticky Date Pudding with Butterscotch Sauce in a Wok

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongy pudding, trickled with butterscotch sauce and topped with a dollop of cream! YES PLEASE!

Ingredients

  • 200g Dates pitted and chopped
  • 1 tsp Bicarbonate of soda
  • 120g Butter, softened
  • 400g Light Brown Sugar
  • 2 Eggs
  • 200g Self raising Flour
  • 300ml Pure cream
  • 3/4 cup Water

Step 1

PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.

Step 2

In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.

Step 3

Add eggs one at time, beating well between each egg.

Step 4

Add flour and date mixture and stir to combine all ingredients.

Step 5

Pour batter evenly into 6 1-cup muffin cups for large puddings (or 12 1-cups for mid-size puddings) and place them in the steamer.

Step 6

Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.

Step 7

BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.

Step 8

Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful – they’re moorish.

Chef’s Tip

As this is steamed, it remains very light when substituting rice flour or other gluten-free flours.

Pudding with Butterscotch

Sticky Date Pudding with Butterscotch Sauce in a Wok

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongy pudding, trickled with butterscotch sauce and topped with a dollop of cream! 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 6

Ingredients
  

  • 200 g Dates (pitted and chopped)
  • 1 tsp Bicarbonate of soda
  • 120 g Butter (softened)
  • 400 g Light Brown Sugar
  • 2 eggs
  • 200 g Self raising Flour
  • 300 ml Pure cream
  • 3/4 cup  Water

Instructions
 

  • PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.
  • In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.
  • Add eggs one at time, beating well between each egg.
  • Add flour and date mixture and stir to combine all ingredients.
  • Pour batter evenly into 6 1-cup muffin cups for large puddings (or 12 1-cups for mid-size puddings) and place them in the steamer.
  • Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.
  • BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
  • Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.

Notes

As this is steamed, it remains very light when substituting rice flour or other gluten-free flours.

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