Easy Sticky Date Pudding
There's no sweeter way to keep warm in winter than with this Easy Sticky Date Pudding served with gorgeous butterscotch sauce
Ingredients
For the date mixture
- 250 gm dried dates (chopped roughly) (NOTE 1)
- 1 tsp bi-carb soda (baking soda) (NOTE 2)
- 1 cup boiled water
For the pudding
- 1½ cups plain flour (sifted) (NOTE 3)
- ¼ tsp salt (sifted)
- 1 tsp baking powder (sifted)
- 100 gm butter (soften)
- ½ cup brown sugar (packed)
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- melted butter to grease
For the butterscotch sauce
- 50 gm butter
- 1 cup thickened cream
- ¾ cup brown sugar (packed)
- 2 tsp vanilla extract
- 1 pinch salt
Optional toppings
- ice cream or whipped cream (highly recommended)
- berries
Instructions
- Preheat the oven to 180°C (350°F) or for fan-forced ovens 160°C (300°F). Lightly grease a 12 hole muffin tin with butter or oil.
- In a microwave-safe bowl add in the roughly chopped dates, bi-carb (baking soda) and the boiled water. Give it a quick stir and cover the bowl, leaving the dates to soften for 10 minutes. Use a fork or a potato masher to mash the dates. If the dates haven't softened, place the bowl in the microwave and zap it for 30 seconds before mashing it again, it's okay if it's lumpy. Set the date mixture aside.
- Sieve together the flour, salt and baking powder together into a bowl and set these dry ingredients aside. In another large bowl cream the butter and the brown sugar together with a hand beater or stand mixer for 2 to 3 minutes until light and fluffy. Add the eggs into the mixture one at a time mixing thoroughly in between. Pour in the date mixture and stir to combine then fold in the dry ingredients, fold the batter until there are no dry bits left.
- Place 1/4 cup of batter into each hole, once done, tap it against the table a few times. Bake for 16 to 18 minutes or until a skewer comes out clean when inserted in the middle. Start on the butterscotch sauce when there are 10 minutes of the baking time remaining.
- For the butterscotch sauce, place all the ingredients into a saucepan and cook on medium heat. As soon as the mixture starts to bubble decrease the heat to very low and let simmer for 10 minutes, stirring occasionally.
- As soon as the puddings are out of the ovens poke several holes into them with a skewer. Pour half a tablespoon of butterscotch sauce over each pudding and leave for 10 minutes in the tin to allow the puddings to soak up the sauce. Serve with ice cream or whipped cream, seasonal berries and more butterscotch sauce.
Notes
(NOTE 1) Dates - You certainly don't need to use the delicious and expensive Medjool dates for this! I used the cheap dried dates found near the dried fruit section in the supermarket.
(NOTE 2) Bi-carb (Baking soda) is placed with boiling water to soften the dates. Baking powder is also used to make the pudding fluffy and light.
(NOTE 3) Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. The puddings can also be frozen for up to 3 months.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1puddingCalories: 376kcalCarbohydrates: 51gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 295mgPotassium: 215mgFiber: 2gSugar: 36gVitamin A: 651IUVitamin C: 1mgCalcium: 70mgIron: 1mg