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Sticky date pudding served warm with a scoop of vanilla ice cream |
Anyways, I stored away the recipe till I started seeing dates in the supermarket and promptly bought a pack. Luckily dates keep rather well in the fridge and after a few weeks, I finally got down to making the sticky date pudding.
I think it turned out rather well considering what I've tasted before. The Little Teochew reduced the sugar in the pudding (thank goodness) but I still thought it was a bit too sweet for my taste so I may try to reduce it further the next round. D thought it tasted more like a very sweet, moist muffin - not quite to his liking but hey to each their own.
Sticky Date Pudding
270g (1 1/2 cups) deseeded dried dates
312ml (1 1/4 cups) water
1 Tsp bicarbonate of soda
60g (1/4 cup) butter, roughly chopped
2 large eggs
1 Tsp (5ml) vanilla extract
188g (1 1/4 cups) self-raising flour ( I used 1 1/4 cup of all purpose flour, 2 tsp baking powder, 1/4 tsp salt)
100g brown sugar
- Place dates and water in a small saucepan over high heat. When the mixture starts to boil, add bicarbonate of soda and butter and remove from heat. Stir then set aside for 25min.
- Preheat over to 350F. Adjust oven rack to the lower half of the over rack so that the top of the pudding will be in the centre of the oven.
- Use hand blender and pulse mixture a couple of times to form a chunky paste.
- Add eggs and vanilla to mixture and pulse till just combined.
- In a medium bowl. stir flour and brown sugar together. Pour date mixture into flour mixture and gently fold ingredients till just combined.
- Pour batter into muffin tin.
- Bake 20-30min until a toothpick inserted into the centre of the pudding comes out clean.
- Leave it in the tin to cool till it is just warm to touch before removing to a cooling rack.
Butterscotch Sauce
185ml heavy whipping vream
165g brown sugar
150g butter, chopped
1/4 tsp vanilla extract
1/4 tsp salt
185ml heavy whipping vream
165g brown sugar
150g butter, chopped
1/4 tsp vanilla extract
1/4 tsp salt
- Mix all ingredients in a saucepan over medium heat. Stir continuously till mixture thickens. Don't let the sugar burn.
- Leave to cool slightly.
To serve
Pierce pudding with a toothpick and drizzle butterscotch sauce, microwave 20 sec. Scoop vanilla ice-cream.