Saturday, 1 September 2012

Warm Sticky Date Pudding with Butterscotch Sauce

In my family nothing says winter like a warm pudding for dessert. Whether its chocolate, butterscotch, lemon or date there's just something about a warm cake with a good serving of equally warm sauce and then a dollop of something cold and creamy along side it. And its not just my family either, sticky date pudding seems to be a staple in winter on menus in restaurants, cafes and even school catering groups lists. 

My sons school requires families to contribute a certain amount of hours to the school each term. Having 2 other young children at home and a love of cooking, I choose to complete my hours via the 'catering group', so I could cook at home and just deliver my baked goods to the school. Well I can tell you that I have never made so many sticky date puddings in all my life as I have over the last 6 months. I started off with one particular recipe from the taste website but have adapted it over time. This recipe makes a moist cake which is easy to make and reheats well with an abundance of sauce, because nobody wants to run out of butterscotch sauce.

Ive included some extra photos with this recipe to help you out along the way. 

Enjoy xxx 

 Warm Sticky Date Pudding with Butterscoth Sauce


3 cups chopped dried pitted dates
1.5 teaspoons bicarbonate of soda

150g butter at room temperature (Chopped in to cubes)
1 cup firmly packed brown sugar
3 large eggs
1 1/2 cups self raising flour
1/2 cup plain flour
1 teaspoon mixed spice

Butterscotch Sauce
2 1/4cups firmly packed brown sugar
450ml thickened cream 
150g butter (chopped in to cubes)

 Serves 12


-Preheat oven to 180c or 160c fan forced. Grease a deep 25cm round cake tin. Line base and side with baking paper. {Margarine or butter is fine to use to grease the tin, however at the moment I have been using a wilton cake releaser which is available in Australia from Spotlight stores and other cake decorating supply shops. I also have a recipe for a cake releaser you can make at home and keep on hand which also works quite well which I will post at a later date.}


-Place chopped dates and 3 cups of cold water in a medium saucepan over high heat and bring to the boil. Then reduce the heat to low and simmer for 5 minutes, then remove from heat and stir in the bicarbonate of soda and set aside to cool for 5 minutes. 

-Add chopped butter and brown sugar to bowl and beat with mixer until butter and sugar are well combined, then add eggs one at a time beating well after each addition. Now add sifted flours and mixed spice in two batches mixing on low speed until just combined. Add date mixture and continue to mix on low speed until just combined. 

-Pour into prepared cake tin and cook for approximately 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in tin for 5 minutes before turning cake on to a wire rack to cool.

-To make sauce, combine sugar, cream and butter in a medium saucepan over low heat and stir until butter is melted. Once butter is melted simmer sauce for 3 minutes or until sauce thickens slightly.

-Serve sauce over whole cake or individual pieces.

-Cake can be frozen as a whole or as individual pieces and can also be reheated in the microwave.


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