Name: Sticky date pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Sticky date puddings; 3/4 cup pitted dried dates, coarsely chopped; 1/2 cup boiling water; 1/2 teaspoon bicarbonate of soda; 40 gram butter, softened; 1/2 cup brown sugar; 1 egg; 1/2 cup self-raising flour; 1/4 cup plain flour; pure thick cream and strawberries, to serve; Butterscotch sauce; 3/4 cup thickened cream; 1/2 cup brown sugar; 50 gram butter

Ingredients

Sticky date puddings

3/4 cup pitted dried dates, coarsely chopped

1/2 cup boiling water

1/2 teaspoon bicarbonate of soda

40 gram butter, softened

1/2 cup brown sugar

1 egg

1/2 cup self-raising flour

1/4 cup plain flour

pure thick cream and strawberries, to serve

Butterscotch sauce

3/4 cup thickened cream

1/2 cup brown sugar

50 gram butter

Method

Sticky date puddings

1.Preheat oven to moderate, 180°C. Grease 4 holes of a Texas muffin pan.

2.In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside for 10 minutes.

3.In a bowl, using an electric mixer, cream butter and sugar together, until light and fluffy. Add egg, beating well. Fold in sifted combined flours and date mixture.

4.Spoon mixture into prepared pan. Bake for 20-25 minutes until cooked when tested with a skewer.

5.Meanwhile, to make butterscotch sauce, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat. Simmer for 2-3 minutes, until thickened slightly.

6.Serve puddings warm, drizzled with sauce. Accompany with cream and strawberries.

Texas muffin pans are 3/4 cup capacity. Use a regular 1/3 cup muffin pan, if preferred, and bake for 15-20 minutes. It will make about 8 puddings.
Note

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Ingredients

Method

Sticky date puddings

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