Sticky Date Pudding Recipe

I did mean to post an actual sewing tutorial on Monday but I had a bit of a duh moment that lasted all weekend and I couldn't get anything right so I have about 3 EPIC fail projects to add to the gazillion already collecting dust in a pile, but will try and get on it this weekend. I also meant to post the recipe for apple pie pops in the theme of lollipop sticks, but it was one of those rush recipes I was making towards the 3am mark and forgot to take photos, so will wait and see if any turn up from friends first. Because let's face it pictures make a recipe, well first they make you salivate all over your keyboard and then they make you want to see if the real thing is as tasty as your computer screen makes it look. 

So in lieu of apple pie pops I have a fool proof sticky date pudding recipe from Australian masterchef. This recipe is famous amongst my friends, it's my go to dish for birthdays and group dinners, it's easy to whip up - the most difficult thing in the whole process is cutting up the dates! And the butterscotch sauce is so ridiculously simple and tasty, you'll probably end up running out of sauce before you run out of puddings.

Keep reading after the jump for the recipe - sorry no step by step pictures.

What you'll need for the sticky date puddings (to yield ~ 22-24 medium muffin size puddings)
  • 360g pitted dates
  • 2½ cups water
  • 1 tsp bicarbonate of soda, or a little less - you don't want it to taste like soap
  • 1½ cup (330g) firmly packed brown sugar
  • 120g butter, softened chopped
  • 4 eggs
  • 2 cup (300g) self-raising flour - I used wholemeal and it turns out just as good, not dry at all

What to do for the sticky date puddings
So the original recipe calls for ramikins and a steam bath to bake, but that's entirely too fiddly for me, and I don't own any ramikins, so I just go ahead and bake it in a muffin tin with some liners. When you are ready to eat you turn a pudding upside down on a plate, peel off the liner and microwave with the sauce for 20 seconds and your good to go - such an easy and tasty way to put on the calories - yum.

  1. Preheat oven to 180˚C (160˚C fan-forced). Pop the liners in 24 muffin trays.
  2. Using scissors (it's easier than using  knife) cut your dates into a 4 - 5 smaller pieces
  3. Place the chopped dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally. If you want to speed up the cooling down process place the pot into a bowl of cold water to bring down the temperature faster.
  4. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
  5. Add cooled date mixture to butter + sugar mix, stir to combine. 
  6. Carefully fold through sifted flour. 
  7. Pour the mixture 2/3 full into the liners. 
  8. Bake in oven for approximately 20 -25 minutes depending on your oven, keep testing with a toothpick until it comes out clean.

What to grab for butterscotch sauce
  • 100g butter 
  • 2 cup (440g) brown sugar
  • 2 cup (500ml) cream
  • 2 tsp vanilla extract
What to do for butterscotch sauce
  1. Combine the butter, sugar, cream and vanilla in a small saucepan over low heat until the butter melts and sugar dissolves. 
  2. Bring sauce to the boil, and reduce heat and cook for 5 -6 minutes or until sauce thickens.
  3. If you're eating at home, keep the sauce in the saucepan and reheat as needed
See - simple! Go ahead and try it, it has 111 votes on the masterchef website and numerous thumbs up from friends, who even like to scoff them down cold without the sauce. And if you want to really impress there's a recipe for almond praline to go with it on the masterchef website too. 
Happy cooking (and crafting)!
mel@all.wrapped.up Web Developer

The indecisive crafter

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