Sticky Date Pudding With Butterscotch Sauce
(Serves 8-10)
200g pitted Medjool dates
1 tsp baking soda
250ml (1 cup) boiling water
100g unsalted butter, softened, plus extra for greasing
60g dark brown sugar
60g dark muscovado sugar
2 eggs
200g self-raising flour
Pinch of sea salt
Butterscotch sauce
125g unsalted butter, cubed
150g dark brown sugar
150ml pure cream
Flaky sea salt, to serve
Vanilla ice cream or pure cream, to serve
Method:
Preheat the oven to 180 C (200 C conventional). Grease a baking dish with butter. I used a 27x29x7cm square baking dish. One slightly smaller will work well too.
In a bowl, place the dates and baking soda and cover with boiling water. Allow to sit for 10 minutes then roughly mash with a fork. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugars on a medium-high speed until light and fluffy. Add the eggs, one at a time, beating between each addition. Add in the mashed dates and continue to mix until combined. Reduce the speed to low and add the flour and salt. Mix until just combined.
Spoon the batter into the prepared dish and smooth out the top. Bake in the pre-heated oven for 20-25 minutes, or until cooked through. To check, lightly press the top of the pudding and it should spring back.
Meanwhile, combine all of the ingredients for the sauce in a small saucepan over a medium heat and bring to a simmer, stirring occasionally. Simmer the sauce for 2-3 minutes or until slightly thickened.
Poke small holes into the pudding with a skewer and pour ½ a cup of the sauce over the pudding. Allow it to stand for 20 minutes.
Serve with the remaining sauce, ice cream or cream and a sprinkle of flaky sea salt.
What else I’m eating: Radicchio in all the pinky hues from Ramarro Farm!
What else I’m cooking: Soup season has arrived and I’m loving making a simple chicken broth a few times a week. Currently making stracciatella with it, a Roman egg drop soup with lots of parmesan and a little nutmeg.
