Saturday night's dinner was a bit ordinary. Crumbed pork cutlets - nothing to write home about! But dessert was Sticky Date Pudding - who doesn't love a Sticky Date Pudding??
I found this recipe in the latest edition of Good Food - it is a really easy recipe. I must say I am also in love with my new individual dessert pans - they make it sooo easy!!
Sticky Date Pudding
Makes 1 large dessert - or 10 individual desserts
1 1/4 cups chopped pitted dates (200g)
1 tsp bicarbonate of soda
60g butter, at room temperature
3/4 cup caster sugar
1 cup self raising flour, sifted
3/4 cup (185ml) light cream
3/4 cup firmly packed brown sugar
150g butter, chopped
Vanilla Ice Cream to serve
Preheat oven to 180C or 160C fan forced. Grease and line the base of a 20cm round cake pan. Or if using individual pans (1/3 cup capacity) - spray lightly with non stick spray.
Heat the dates and 1 1/4 cups of water in a saucepan on high. When starting to boil, add the bicarb soda and remove from the heat. Stand for 5 minutes, then blend until smooth. (I just stirred with a spoon - I like chunky bits of dates in my pud!!)
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour and date mixture until just combined.
Pour into the prepared pan/s. If baking as one large pudding bake for 40-50 mins. If baking as individuals bake for 15-20 minutes - or until a skewer inserted comes out clean.
Stand for 5 minutes, then turn out onto a wire rack to cool slightly.
Meanwhile, stir the butterscotch sauce ingredients in a pan on medium heat for 5 minutes, or until sugar dissolves and the sauce is smooth and heated through.
Serve the pudding topped with ice cream and drizzled with sauce.
Heaven on a cold winter's night!!! I had mine by the fire!!!