I’ve mentioned before that if I had the choice between a chocolate dessert and a citrus one, I’d go with the citrus. Well, if I was faced with a citrus dessert and something that featured caramel or toffee, I’d go with the latter!
I know many are obsessed with salted caramel at the moment (and have been for several years now) but I’ll take my caramel anyway you are offering it – I’m not fussy. Give me Fantales, caramel sundaes from McDonalds and caramel slice. And give me sticky date pudding with caramel sauce. Or, in this case, butterscotch sauce. Its close, right?
I hadn’t made this beautiful dessert in ages so decided to make it for a dinner party. It is easy and quick, and any cake that needs soaking in warm sauce and to be partnered with thick cream or ice cream is a cake most people love.
Sticky Date Pudding with Butterscotch Sauce
Adapted from Exclusively Food
250g or 1 and 1/2 cups deseeded dried dates, chopped
1 and 1/4 cups water
1 teaspoon bicarb soda
60g or 1/4 cup butter, roughly chopped
2 large eggs
2 teaspoons vanilla essence
1 and 1/4 cups self-raising flour
2/3 cup of firmly packed brown sugar
3/4 cup plus 2 teaspoons of firmly packed brown sugar
300ml or 1 cup plus 2 1/2 tablespoons cream
1 tablespoon plus 1 teaspoon golden syrup
25g or 1 tablespoon plus 1 teaspoon butter
Place dates and water in a small saucepan over high heat. When the mixture starts to boil, add the bicarb soda and butter, and remove from the heat. Stir and then set aside for 25 minutes for the butter to melt.
Preheat oven to 180 degrees Celsius. Position an oven rack just below centre of the oven.
Grease a 20cm round springform pan and line the base with baking paper.
If you are not keen on a pudding with chunky bits of dates, you can place the cooled date mixture into a food processor to transform it into a paste. If you like it chunky, then add the eggs and vanilla and mix until just combined.
Stir flour and brown sugar together in a medium bowl, ensuring there are no lumps of sugar. Add the date mixture to the flour mixture and gently fold the ingredients together until just combined.
Pour the batter into your prepared pan and for about 50-60 minutes, or when an inserted skewer comes out clean.
At this point you could make the butterscotch sauce and then serve straight away, or like I did, I left the pudding for several hours then reheated it to serve with the sauce (and some cream!)
To make the sauce, place all ingredients in a small saucepan. Stir over medium to medium-high heat until the mixture comes to the simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.