Hello! We’re back home from our trip. I’m finally all settled back in and over my jet lag enough to update the blog! Because last week whenever I tried to edit photos or write a post, I fell asleep on my laptop.
Not even kidding.
Anyway, it’s cold here guys. Like really, really cold. So cold, that I don’t want to leave the house.
This winter has me wanting to stay inside, on the couch, blanket on my lap, mug of something warm in one hand and a good book in the other.
This winter has me wanting to cook proper dinners, like lasagnas, rather than the usual salads I’m typically inclined to make.
It’s just calling for friends to come over and spend long evenings, sitting, chatting, and eating, inside.
That’s exactly how we spent last weekend, and sticky date pudding with warm butterscotch sauce is what I served for dessert.
Easy to make, this pudding is moist, moreish and packed full of dates. Drizzling it with lots of warm butterscotch sauce makes it oh-so-perfect for chilly winter evenings. X
P.S. I’m hoping to get a little travel section started on the blog next week with a roundup of all the delicious things we ate in Europe! Stay tuned 🙂
- STICKY DATE PUDDINGS:
- 200g pitted dates, roughly chopped
- 1 tsp bicarb soda
- 300ml boiling water (11 fl.oz)
- 60g unsalted butter (1/4 cup)
- 100g caster (superfine) sugar (1/2 cup - 1 tbsp)
- 100g brown sugar (1/2 cup - 1 tbsp)
- ½ tsp vanilla extract
- 2 eggs
- 200g self raising flour (approx. 1½ cups)
- Pinch salt
- BUTTERSCOTCH SAUCE:
- 150g brown sugar (3/4 cup)
- 150ml cream (5½ fl.oz)
- 50g unsalted butter (1/4 cup)
- 1 tsp vanilla extract
- Pinch salt
- To make the puddings, preheat the oven to 180 C (350 F) and grease 8 - 10 ramekins or baking moulds.
- In a medium bowl, combine the dates, bicarb soda and boiling water, and set aside to soak.
- Using an electric mixer, cream the butter, sugar and vanilla until pale. Add the eggs one at a time, beating well between each addition.
- Fold in the flour and salt until incorporated, then gently mix in the date mixture (including the water).
- Divide the mixture between the ramekins. Place the ramekins on a tray and bake for 20 - 25 minutes, until a skewer inserted comes out clean. Allow to cool a little.
- To make the butterscotch sauce, put all the ingredients in a medium saucepan over a medium heat. Stir to combine and simmer for 5 minutes.
- To serve, invert the puddings onto a plate and drizzle with butterscotch sauce.
- Makes 8 - 10 puddings, depending on the size of your ramekins.
- Happy baking!
This recipe was given to me by a family friend maybe 15 years ago, so if anyone knows the original author please let me know!