Sticky Date Pudding
Aka my favourite dessert in the whole wide world!
If you are like me, no matter how full you are after dinner at a restaurant, if sticky date pudding is on the menu you know I’m ordering it!
This sticky date is soo easy to make, it’s perfect if you have guests over as you can make the batter ahead and leave it until you are ready to cook!
Best part? It’s all prepared in a blender! Minimal mess and minimal effort for one of the yummiest desserts.
Oh and the butterscotch sauce is mouth-watering good.
If you have a dinner party coming up, I highly recommend you make this for dessert!
Prep Time: 10 min
Cooking Time: 25 min
Serves: 4
Ingredients:
130g medjool dates (pitted)
150ml boiling water
1 TSP bicarb soda
85g brown sugar
30g unsalted butter, chopped
1 egg whisked
1/2 cup self-raising flour
Butterscotch sauce:
1/2 cup brown sugar
150ml thickened cream
50g butter, chopped
Method:
Preheat oven to 180c
Grease 4 ramekins well with butter
Tear the dates into smaller pieces and place in the blender/food processor
Add boiling water and bicarb soda and let it sit for 5 mins
Add brown sugar & chopped butter to the mixture, pulse for 5 seconds until the dates are roughly chopped
Add the egg and flour and pulse for 10 seconds until combined
Pour even amounts into the ramekins, about halfway
Bake for 25 minutes or until a skewer comes out clean
Meanwhile, make the butterscotch sauce. Add the brown sugar and cream into a saucepan over a high heat and stir until dissolved.
Reduce heat and let it bubble for 5 minutes until it reduces and thickens
Add in the butter piece by piece and stir until melted
When the puddings are ready, using a skewer poke about 10 holes into the top for the sauce to soak into. Add about 1 TBS of sauce on top and let them sit for a few minutes.
Turn the ramekins out onto a plate (you might need to go around the edges with a butter knife)
Top with ice cream and more butterscotch sauce & enjoy!
