STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE

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Ingredients

Adjust Servings:
Pudding
400 grams dried dates
2 cups Water
1/2 cup Brown Sugar
100 grams unsalted butter soft
2 cups self raising flour sifted
2 Eggs
Sauce
60 grams unsalted butter
Brown Sugar
Fresh Cream
  • Serves 4
  • Medium

Ingredients

  • Pudding

  • Sauce

Directions

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I know what you’re thinking, didn’t we see enough of this dessert in the 90’s.

Well yes I think we did, but no we don’t see enough of it now. It went from hip to passe overnight, and I am usually the first to bid good riddance to a dish that is eaten simply because it is in fashion, but the sticky date should never have been fashionable. It is a humble dessert, a dessert that was never suited to being trendy, it’s old, and it’s a classic and should be treated accordingly. You don’t dress your grandmother in the latest hipster jeans, off the shoulder top, Gucci sunglasses and hang with her at the latest clubs every weekend for the entire summer, no of course not. You love her dearly and visit her on a regular basis, probably spread over a few occasions throughout the year. That is how the sticky date pudding, like all classic dishes should be treated. Visit them a few times throughout the year and you will continue to love them forever.

For the pudding

  1. Preheat oven to 180 degrees (350 fahrenheit).
  2. Butter 6-7 fluted ramekins (or muffin cups) thoroughly.
  3. Boil the dates in the water for approx 6 minutes, allow to cool.
  4. Meanwhile cream the butter and brown sugar in a mixer or in a large mixing bowl with a whisk.
  5. Mix in eggs one at a time.
  6. Carefully add dates and water (ensure it has cooled to at least room temp) and mix well.
  7. Using a rubber spatula carefully fold in the sifted flour
  8. Pour mixture into ramekins and fill just below full.
  9. Bake in oven for approx 25-30 minutes.

For the butterscotch sauce

  1. Melt the butter in a saucepan, and add enough brown sugar until all the liquid has been absorbed by the sugar, should be slightly sludgy, cook for 5 minutes.
  2. Add cream until a nice caramel colour consistency is achieved, taste as you go, some like it sweeter, some like it creamier (be careful as sauce will be very very hot.)
  3. Once puddings have rested for a few minutes you can remove them from their ramekins and place onto deep plates or small bowls.
  4. Ladle the butterscotch sauce over each pudding and serve with fresh whipped or double cream.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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