Sticky date pudding with butterscotch sauce. Sticky Date Pudding – you're my favourite and always will be. It makes it ultra moist and gives it that intense dark colour. Sticky date pudding is tasting good.
Easy to make, this pudding is moist, moreish and packed full of dates. Sprinkle with extra salt to serve. + You can freeze the pudding (before saucing) – just wrap in non-stick baking paper and freeze in an airtight container for up to one month. Today you are in for a real treat. You can have Sticky date pudding with butterscotch sauce using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sticky date pudding with butterscotch sauce
- You need of Pudding.
- Prepare 180 grams of Dates.
- You need 1 1/4 cup of Water.
- Prepare 1/2 tsp of Baking soda.
- It’s 3/4 cup of Brown sugar.
- It’s 60 grams of Butter.
- It’s 2 of Eggs.
- You need 1 cup of Self raising flour.
- It’s of Sauce.
- You need 1/2 cup of Brown sugar.
- You need 25 grams of Butter.
- It’s 100 ml of Cream.
This recipe is so quick and easy it is likely to become favourite. The best part is you only need one bowl to make this hot and sticky date pudding! Note: You can make individual portions by using a jumbo. Sticky Date Pudding is the way Australians refer to he British Sticky Toffee Pudding.
Sticky date pudding with butterscotch sauce instructions
- Put the dates and water in a pot and boil, add the baking soda and stir until the dates start to break up. Set aside to cool..
- Heat oven to 180C. Grease 10 muffin tins..
- Cream butter and Brown sugar, add the eggs one at a time, add the cooled date mixture and fold in the self raising flour..
- Spoon into muffin tins and bake until cooked. (approx 15mins).
- In another pot add the butter and brown sugar, boil, then add cream and continue to boil till the sauce is golden brown and thick..
- Serve the sauce on top of your pudding with cream or ice cream.
Regardless of the name, it is an amazingly delicious dessert. Leave the pudding to cool in the tin. Transfer the dates and any liquid to a food processor and puree until very smooth. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Review Body: I've been trying out various STPs and this is the best version of sticky toffee pudding I've tried.