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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!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
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.