Icky Sticky Date Pudding with Butterscotch Sauce Recipe | Legendairy

Icky Sticky Date Pudding with Butterscotch Sauce


12
Easy
15 MINS
55 MINS

Sure to please everyone, a sticky date pudding is a winter delight.

INGREDIENTS

  • 400g pitted dates, chopped
  • 1 teaspoon vanilla paste
  • 400ml water
  • 400ml sour cream
  • 100g butter, melted
  • 6 x eggs, lightly beaten
  • 350g sugar
  • 350g SR flour
Butterscotch Sauce
  • 150g brown sugar
  • 250ml sour cream
  • 120g butter
  • pure cream, for serving

METHOD

  1. Simmer the dates with vanilla bean, water and sour cream gently for 15 minutes stirring ocassionally, until tender and the consistency of jam. Cool slightly. Stir in remaining ingredients and pour into a buttered and lined slab tin. Bake at 190°C for 35 - 40 minutes or until cooked and golden.
  2. Combine the Butterscotch Sauce ingredients and simmer until the sugar has dissolved and the sauce is slightly thickened.
  3. To serve, cut the warm pudding into squares, spoon over warm Butterscotch Sauce and dollop with cream.
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