Sticky date Pudding for a Crowd!
Serves 10
Desserts
Saucy
Vegetarian
Crowd Pleasers
Gluten Free
This classic is always a winner! So cheap and easy.
I double, even triple ingredients for a large crowd ... delicious!
Prep Time - 20 minutes
Cook Time 30 minutes
Ingredients
- 400g pitted dates , roughly chopped
- 3 eggs
- 60g brown sugar
- 350 ml boiling water
- 1 teaspoon bi carbonate soda (baking soda)
- 1cup plain flour, gluten free flour option available
- 1 ½ teaspoons baking powder
- 125g butter , softened
Butterscotch sauce ingredients :
-
- 250 g brown sugar , tightly packed
- ½ teaspoon vanilla extract
- 500 ml thickened cream (heavy cream)
- 100g butter
Serve with ...
-
- vanilla ice cream and/or thickened cream
Cooking Steps
1
To begin, preheat oven to 180°c / 350°f
2
Next place dates in a bowl and pour over boiling water. Stand for about 5 minutes, then use a blending stick to blend, until soft and mushy. Set aside.
3
Next place flour, bi carbonate soda (baking soda) and baking powder in a bowl and mix to combine.
4
Use another mixing bowl to whisk, (with an electric beater), sugar and butter until combined and smooth.
To this mixture add eggs and whisk until combined.
5
To this butter cream mix, add combined dry ingredients and gently mix until flour is completely combined (don't over mix).
6
Finally, add dates and mix until dates are just blended into the batter.
7
To bake, pour batter into a well greased semi-deep baking or pyrex dish.
Place into preheated overn and cook for about 30 minutes. Check if cook by placing a skewer or clean knife into the centre - if it comes out clean it's ready.
8
Generously pour butterscotch sauce over the entire cake surface (you can leave some sauce in a jug for guests who like it saucy to pour a little extra themselves).
9
To make butterscotch sauce:
Combine all the ingredients in a medium sized saucepan over a medium heat. Gently allow the butter to melt, then allow the sauce to simmer on a gentle heat for about 3 minutes.
Take off the heat and set aside until ready to serve.
*If transporting or storing the sauce, place in an airtight or well sealed container and reheat when ready to serve, by pouring over the pudding.
If storing the sauce keep refrigerated until ready to reheat and serve.
Serve immediately with a generous dollop of thick cream and/or icecream.
Important tip: If transporting pudding or serving later - reserve the sauce, don't pour on the pudding * until pudding has been slightly reheated and you are ready to serve.
Enjoy!