Sunday, May 16, 2010

Sticky date pudding with butterscotch sauce

There are countless recipes for this dessert and while I like mine dense and very pudding like, there are those that prefer a lighter more cake like texture.  This is my version. Place 125 grams chopped dates in a saucepan and just cover with water, bring to slow boil, simmer for about 8 minutes, cool slightly and add 1tsp bicarb soda, it will fizz madly for 30 seconds or so, this lightens the mixture. Cream 120grams butter with 1 cup brown sugar until light and creamy, add two eggs one at a time, beat well after each addition. Add half a tsp of good vanilla. To this add 1 cup sifted sr flour, mix through then add date mixture, it will be of a sloppy consistency.  Pour into greased lined baking dish and cook for about 1 hour, then test with skewer.  Given the amount of date to flour ratio in this pudding, it will collapse down to a flat finish, I did say it was dense.  Now for the sauce, and you need to be generous 250 ml cream, 100 grms butter, 2/3 cup brown sugar, all in together and gently heat in a heavy based saucepan.  The thing about this dessert, if it wasn't for the sauce, which is delicious it really isn't that calorie loaded, well that's my story anyway.  There you have it, slice pour over the sauce add some more cream if you dare or ice cream.  If you do like it a little more on the cake side, add an extra 1/2 cup of sr flour.  This pudding freezes well, so double the recipe make two and when you have guests whip it out of the freezer and make up some sauce, or if you are calorie counting just use low fat ice cream, yeah as if that's going to happen :) Happy cooking.

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