We don’t know about you, but the minute the mercury drops below 24 degrees, we start craving hot winter desserts that will warm us all the way to our toes. Bread and butter pudding with creamy ice cream, apple pie with lashings of cream, and best of all, hot sticky date puddings smothered in butterscotch sauce.
Pre-made microwave treats just won’t satisfy when it comes to sweets like these, so we asked the gang at Jocelyn’s Provisions to help us with a sticky date pudding recipe that would have us wishing winter never ends.
And yes, we’ll share.
For the pudding:
- 180g dates, pitted and roughly chopped
- 300ml water
- 1/2 tsp bicarb soda
- 175g brown sugar
- 60g butter, softened but not melted
- 2 large eggs
- 150g self-raising flour
For the butterscotch sauce:
- 50g butter
- 230g brown sugar
- 250ml cream
- 1 tsp vanilla extract
- 1 cinnamon stick
- Preheat oven to 170C (fan-forced) and lightly grease eight moulds that hold aprox. 150mls.
- Bring water to the boil in a saucepan and add dates. Remove from the heat and add bicarb soda, stir until dates start to break down and set aside to cool, stirring occasionally to stop then from setting.
- Whisk butter and sugar together until the mix becomes a lighter colour. Add eggs one at a time and beat until light and fluffy. Fold in the date mixture and combine using a wooden spoon.
- Gently fold in sifted flour and, when combined, fill the moulds to about 2/3 from the top. Place the moulds in a deep baking tray and carefully pour water into tray until it comes to about halfway up the sides of the moulds.
- Bake in oven for 30-40 minutes or until golden. You can check by placing a skewer into the centre of one pudding and if it comes out clean, it’s ready.
- To make the butterscotch sauce, combine butter, sugar, cream, vanilla and cinnamon stick in small saucepan over low heat until the butter melts and sugar dissolves. Slowly bring the sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly. Remove the cinnamon stick.
- To serve, upturn the moulds and pour the sauce over the pudding. Serve with vanilla bean ice cream or heavy cream.
Image credit: Art of Baking