Wednesday, August 26, 2009

Sticky Date Pudding

I've tried a few recipes in the past (some dry, some ok), but now I think I've finally found the best sticky date pudding recipe.

This is taken from If you want to read other comments on this recipe click here, but I've modified the original recipe a bit, but only very slightly and I've increased the measurements for the sauce. I think you can never have too much of the butterscotch sauce, and it sucks when you make the cake and find you've run out of the sauce...

The recipe serves 8, but what I've done is freeze* the leftover cake for a rainy day. I also baked the batter in a lined rectangular tin, which makes for easier serving and apportioning of the cake later on.

250g pitted dates, chopped
1 tsp bicarbonate of soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
2 tsps vanilla extract 2 eggs
1 3/4 cups White Wings Self-Raising Flour, sifted

Butterscotch sauce
1 1/2 cups brown sugar
450ml thickened cream

1 teaspoon vanilla extract

90g butter

  1. Preheat oven to 180°C. Grease and line a 23 x 30cm cake tin.

  2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water.
    Allow to stand for 20 minutes.

  3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
    Add eggs, one at a time, beating well after each addition.
    Using a large metal spoon, fold through date mixture and flour until well combined.

  4. Spoon mixture into prepared cake pan.
    Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
    Turn onto a plate.

  5. Make sauce
    Combine all ingredients in a saucepan over medium heat.
    Cook, stirring often, until sauce comes to the boil.
    Reduce heat to medium-low. Simmer for 2 minutes.

  6. Serve warm cake with the sauce, and a generous scoop of vanilla ice cream.
*Note: To freeze, slice up the cake, and wrap in baking paper, then in aluminium foil. Then put in a freezer bag. I wouldn't freeze the butterscotch sauce, so let that be a consideration when you're making a portion of the sauce.

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