Recipe courtesy of Jocelyn’s Provisions team
Sticky date puddings with vanilla butterscotch
Published on November 13, 2016
- 180g dates, pitted and roughly chopped
- 300ml water
- 1/2 tsp bicarbonate of soda
- 175g brown sugar, loosely packed
- 60g butter, softened
- 2 large eggs
- 150g self-raising flour
- Vanilla Butterscotch Sauce:
- 50g butter
- 230g brown sugar, loosely packed
- 250ml cream
- 1 tsp vanilla extract
- 1 cinnamon stick
- 1. Preheat oven to 170°c (fan-forced). Lightly grease 8 moulds that hold aprox 150ml. Bring water to the boil and add dates. Remove from the heat and add bicarbonate soda, stir until dates start to break down, set aside to cool, stir occasionally to stop them from setting.
- 2. Whisk butter and sugar together until the mix becomes a lighter colour. Add eggs one at a time, beat until light and fluffy. Fold in the date mixture; combine using a wooden spoon.
- 3. Gently fold in sifted flour and when combined fill the moulds to about 2/3 from the top. Place moulds in a deep baking tray, carefully pour water in tray until it comes to about halfway up the side of the moulds. Bake in oven for 30 to 40 minutes or until golden. You can check by placing a skewer into the centre of one pudding and if it comes out clean, it’s ready.
- 4. To make butterscotch sauce, combine butter, sugar, cream, vanilla and cinnamon stick in a small saucepan over low heat until butter melts and sugar dissolves. Slowly bring sauce to the boil, reduce heat and cook for 5 to 6 minutes or until sauce thickens slightly. Remove the cinnamon stick.
- 5. To serve, upturn the moulds and pour the sauce over. Serve with vanilla bean icecream or heavy cream.