3/4 cup plus 2 teaspoons, firmly packed brown sugar
300ml cream
1 Tablespoon golden syrup
25g butter
Instructions
Place dates and water in a small saucepan over
high heat. When the mixture starts to boil, add
bicarbonate of soda and 60g butter, and remove
from the heat. Stir and then set aside for 25
minutes (the butter will melt during this time).
Preheat oven to 160 degrees Celsius. Grease a 20cm diameter round
springform pan and line the base and side with
baking paper.
Place cooled date mixture in a food processor.
Pulse mixture a few times to form a chunky paste.
Add eggs and vanilla to date mixture and pulse a
couple of times until just combined. Stir flour,
baking powder, and 2/3 cup, firmly packed brown
sugar together in a medium bowl. Use the back of
the spoon to break up any lumps of brown sugar (or
you can push it through a sieve). Add date mixture
to the flour mixture and gently Pour batter into
prepared pan. Begin making the sauce (see
instructions below) about 10 minutes before the
pudding has finished baking.
Bake the pudding for about 50-60 minutes, or until
it springs back when lightly pressed in the
centre. Leave pudding in the pan and allow it to
cool for 10 minutes on a wire rack. Using a
skewer, pierce several deep holes in the pudding.
Pour about 1/2 cup of the hot butterscotch
sauce over the pudding. Allow to stand for 5
minutes before removing from the pan.
Butterscotch Sauce-
Place sauce ingredients in a small saucepan. Stir
mixture over medium to medium-high heat until the
mixture comes to the simmer. Reduce heat and
simmer for 5 minutes, stirring occasionally.
Remove sauce from heat and set aside until
required
Originally Submitted
9/25/2012
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