Super moist pudding infused with aromatic dates to create the perfect warm dessert topped with a luscious butterscotch sauce. Perfect with an afternoon cup of tea or served with a side of ice cream for the ultimate indulgence. See how you can master the Sticky Date Puddings below:
1. Prepare the ingredients
Preheat oven to 170°C (fan-forced) / 190°C (conventional). Place a small amount of butter on a paper towel and coat each mould of the muffin tray. Add 45g of butter into a microwaveable bowl, heat it in the microwave for 30 seconds or until melted and set aside.
2. Create the date puree
Place the dates and 100ml of boiling water in a saucepan and bring to a boil over high heat. Turn off the stove once boiled and add in the baking soda. Mix it with a whisk for 20 seconds and let it rest for 2 minutes. Repeat another 2 times to form a puree texture.
3. Create the batter
In a mixing bowl, whisk together 1 egg and the small bag of brown sugar. Add the melted butter and one serve of vanilla extract and whisk until combined. Add all the plain flour, self- raising flour and baking powder, and stir in the date puree until combined.
4. Bake the puddings
Pour the batter into the buttered muffin tray. Bake in the preheated oven for 18 minutes or until golden brown on the top and a toothpick comes out clean. Allow the pudding to rest for 10 minutes after taking it out of the oven.
5. Make the sauce
Cube 75g of butter and melt in saucepan over low heat. Add the large bag of brown sugar and 80ml of milk to the saucepan and turn the heat to medium. Stir the mixture constantly until it boils. Allow it to continue boiling for 2 minutes without disturbance.
6. Assemble and enjoy!
Remove the saucepan from the heat and stir in the other container of vanilla extract and the salt to finish the sauce. Invert the pudding onto a plate and drizzle the sauce on top. Enjoy your masterpiece!