Sticky Date Pudding and Sauce recipe. Easy fine dining dessert idea is known as sticky toffee pudding, served warm with butterscotch sauce.
Prep Time:20 min
Cook Time:25 min
Total Time:45 min
1 1/2 (200g) cups of pitted chopped dates
1 teaspoon of baking soda
1 1/4 (310 ml) of boiling water
115g (8 tablespoons) 1 stick, of butter at room temperature
1/2 cup of brown sugar
1 3/4 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
1 cup (200g) of brown sugar
1 cup (250ml) of heavy whipped cream
115 g (8Tbsp)1 stick of butter
Preheat oven to 180 Deg. C (350 Deg. F)
Grease some shaped muffin pans.
In a medium bowl add the chopped dates and the baking soda and hot water. Stir and leave to soak for 10-15min. Once soft mash them up or blend to a soft paste. or (as long as they were cut finely when chopped they should be good.)
Cream the butter (room temp) and brown sugar until light and fluffy for about 4 minutes. Then break in eggs one at a time and mix well. Adding the dates and mixing all these together well.
Add the dry ingredient and mix until no flour is visible.
Scoop equal amount of mixture into the muffin pans.
Bake for 18 – 20 minutes for 12 cup muffin shaped pan.(if 6 cup pan bake for 20 – 25min) Check with a clean dry knife if they are baked.
While the date pudding are baking make the sauce.
Add brown sugar and butter and cream in a saucepan. Heat over a medium heat until boiling and stir occasionally.
Cook for a further 5 min till it bubbles up. Take off the stove.
The best trick is to pour some buttercup sauce over the warm date puddings so they can soak up the sauce then they will be moist and delicious. (make extra for applying more when served)
Let cool for about 15 minutes and pour in a serving jug to apply on the date puddings when serving.
Serve on a bowl or lipped serving plate, with the jug of butterscotch sauce.
Take out and leave for about 5 minutes before getting them out to cool on a cooling rack. Cool on the rack.