Recipe

Sticky date crumble puddings

Sticky date crumble puddings

  • 40 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Pudding mixture
  • 3/4 cup pitted dried dates, coarsely chopped
  • 1/2 cup boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 50 gram butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup self-raising flour
  • 1/4 cup plain flour
  • 1 50g violet crumble bar, roughly chopped
  • butterscotch sauce (see tip)
  • thick cream, to serve
Crumble
  • 1 1/2 tablespoon plain flour
  • 30 gram butter, chopped
  • 1/2 cup rolled oats
  • 1 1/2 tablespoon brown sugar

Method

Pudding mixture
  • 1
    Preheat oven to moderate, 180C. Lightly grease four 1-cup ramekins.
  • 2
    In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside 10 minutes.
  • 3
    In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Add egg, beating well. Fold in sifted combined flours and date mixture.
Crumble
  • 4
    Sift flour into a bowl. Rub in butter using fingertips, then mix in oats and sugar.
  • 5
    Spoon pudding mixture evenly between ramekins. Sprinkle with crumble mixture. Bake 20 minutes. Scatter with violet crumble. Bake a further 4-5 minutes, until puddings are cooked when tested.
  • 6
    Serve puddings warm, accompanied by butterscotch sauce and cream.

Notes

To make butterscotch sauce, combine ¾ cup thickened cream, ½ cup brown sugar and 50g butter. Stir over medium heat until bubbling and slightly thickened.