Since I have moved to Riyadh, I have been good and keeping myself from making any desserts and baked treats, as I ended up eating most of it myself and sadly that stuff was doing bad things to my waistline. It has not been easy since ‘baking cakes’ in my teens was where my love for cooking started and then evolved into an intense case of ‘pie-love’, and also cause I own such a cute a cooking oven here whose strengths at baking I highly admire, it was definitely hard not to sift the flour, and cream the butter, and melt the chocolate, and beat the eggs.
So after all these months, I decided to reward myself by making this gooey, spongy, airy Date Pudding smothered in dark and sticky Butterscotch Sauce. I shouldn’t have! Cause since then I can’t stop myself from pinning and bookmarking baked desserts recipes. I had so much fun whipping this up during my kids’ nap time and I hadn’t even gone to the tasting part yet. That rich, dark, almost caramelized butterscotch sauce was so so SO good, I must have slurped half of it while it was simmering away to thicken. And when I poured it over the warm, soft, fresh out of the oven date puddings….. Lets just say I went to food heaven!
By the way, Sticky Date Pudding is the Australian version of the British Sticky Toffee Pudding. It is served everywhere in Australia, from top restaurants (in more or less revised versions) to the local pubs. It is probably the most common dessert in Australia. There are many recipes for it, but the one I will share with you is particularly good as the pudding is steamed in the oven. This method makes it much more spongy and moist and it helps the butterscotch to get absorbed. Try it and let me know how you like it!
PS: This recipe is adapted from Masterchef Australia.
YOU WILL NEED:
- 150 gms dates, pitted and roughly chopped
- 310 ml – 1 ¼ cups water
- ½ tsp baking soda
- 165 gms – ¾ cup firmly packed brown sugar
- 60 gms – ¼ cup butter, softened and chopped
- 2 eggs
- 150 gms – 1 cup all-purpose flour, sifted
- 50 gms – 3 ½ tbsp butter
- 220 gms – 1 cup brown sugar
- 250 ml – 1 cup cream
- 1 tsp vanilla extract
HOW TO MAKE:
- Put the dates and water in a saucepan and bring to a boil over a high heat. Remove from the heat. Add the baking soda and stir until the dates start to break down. Keep aside to cool, stirring occasionally.
- Beat the butter and sugar in a bowl using a hand mixer. Add the eggs one at a time and beat until light and fluffy.
- Add the date mixture and stir to combine. Then carefully fold through the sifted flour.
- Divide the mixture evenly between the moulds (i used ramekin pots) until ⅔ full.
- Place the moulds in a baking tray, carefully pour some water in the tray until it comes upto ⅓ of the side of the moulds.
- Bake in a pre-heated oven at 355°F for 45 minutes or until golden brown and a skewer inserted in the middle comes out clean.
- Combine the butter, sugar, cream and vanilla in a small saucepan and cook it over low heat until the butter melts and the sugar dissolves.
- Bring the sauce to a boil, reduce the heat and cook for 8-10 minutes or until the sauce thickens slightly.
- To serve, invert the hot pudding onto a serving plate and top with the butterscotch sauce. You can also serve this pudding with vanilla ice cream or a dollop of cream.