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.
Sticky Date Pudding with Butterscotch Sauce in a Wok
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
