A comforting classic dessert made with sweet dates and brown sugar, drizzled with warm butterscotch sauce. Top it with a scoop of ice cream for the ultimate dessert.Â
Author:Catherine Zhang
Prep Time:45 minutes
Cook Time:30 minutes
Total Time:75 minutes
Yield:6 Puddings 1x
Category:Cake
Method:Easy
Cuisine:Australian
Ingredients
Scale
Date Pudding
140 g Pitted dates, roughly chopped (5oz)
1/2 tsp Baking Soda
120 g Water (1/2 cup)
45 g Unsalted butter (3 tbsp)
1 tbsp Molasses
45 g Dark brown sugar (1/4 cup)
1 Egg
80 g Plain flour (2/3 cup)
1/2 tsp Baking powder
Butterscotch
120g Dark brown sugar (2/3 cup)
120g Thickened/Heavy cream (1/2 cup)
95g Unsalted butter (1/3 cup1 tbsp)
1 tbsp Molasses
Pinch Salt
1 tsp Vanilla extract
To Serve
Vanilla ice cream, optional
Whipped cream, optional
Instructions
Pudding
Preheat the oven to 180°C / 355 °F
Grease 6 holes of a cupcake tin with butter and dust with flour
Combine the chopped dates, boiling water and baking soda, let sit for 10 minutes
Cream the butter, sugar and molasses together in a stand mixer or with a electric whisk
Add the egg and continue beating until completely combined Then add the flour and baking powder, mix until just combined
With a stick blender, or regular blender process the date and water mixture until a smooth puree
Add the puree to the batter and stir until just combined
Divide the batter evenly between the greased cupcake holes and bake for 15-20 minutes, or until an inserted toothpick comes out clean
Whilst the puddings are baking make the butterscotch sauce
Butterscotch Sauce
In a medium-sized saucepan melt the brown sugar, butter, and molasses together on very low heat
Once all melted add the cream and vanilla, stir
Turn up the heat to medium and continue cooking the sauce for 1-2 minutes
Remove from heat
Lightly poke the puddings with a toothpick or skewer and pour over half the butterscotch, allow them to soak up the sauce for 5 minutes
Remove the puddings from the tin and serve warm with a scoop of vanilla ice cream or a dollop of cream