Individual Sticky Date Pudding
Dates are the main ingredient in this pudding which is served best with ice cream and some sticky sauce!
Ingredients
Puddings
- 150 g Pitted dates
- 1/2 cup water
- 1/2 tsp baking soda
- 30 g butter
- 1 egg
- 1/2 tsp Vanilla essence
- 112 g Self-raising flour
- 80 g Caster Sugar
Butterscotch Sauce
- 150 g Brown sugar
- 200 ml Whipping cream
- 20 g Butter
Instructions
- Preheat oven to 170C and get your muffin pan/liners or cases ready.
- Place dates and water into a small saucepan and bring to boil. Add in the butter and baking soda. Switch off flame and stir. Remove from heat. Use a masher and mash the contents until a paste is formed. Add in eggs and vanilla essence and mix. Stir in self-raising flour and sugar and mix well. Your batter is ready.
- Divide batter equally between six muffin holes.
Sticky Butterscotch Sauce
- Place all the ingredients in the same saucepan. Stir over medium heat and allow to simmer for 5 minutes. Stir and remove from heat.
Assembling
- I like to get the sauce and ice cream ready for the assembling. Use a skewer to pierce some holes in the puddings. Place the ice cream beside or on top of the pudding and pour the sauce over. Be generous with the sauce!
Notes
Top Tips:
- For this recipe to be a success, I highly recommend good quality dates and ice cream!
- When mashing the boiled dates mixture, try and ensure they are mashed well and no big chunks remain (they fall apart easily).
- Every oven is different and baking timings may depend on your oven.