Food Porn Nation

I am going to share with you a ridiculously easy sticky date pudding recipe that I have found and slightly adjusted. I tested it out on some dinner guests and they absolutely raved about it. It is perfect for the winter months and for a stress free dessert when you are having guests pop round. It is that easy! Batter and sauce can be prepared earlier and also be frozen for a later date. So you can still have that fresh baked feel and your guests will be none the wiser. The result is a deliciously moist pudding with a gloriously hot, sticky and buttery sauce. Go on and give it a whirl!

Ingredients:

• 1 1/4 cup dates (dried and seeded)
• 1 1/4 cup boiling water
• 50g butter
• 1/2 cup brown sugar (firmly packed)
• 2 eggs
• 1 teaspoon bi carb soda
• 1 cup self raising flour

Butterscotch Sauce

• 3/4 cup brown sugar (firmly packed)
• 300 ml cream
• 80g butter
• 2 teaspoons for cornflour (for thickening)

Method:

Preheat oven to 180 degrees and grease 6 ramekins. Alternatively, you can use 6 large muffin trays. Cover the dates with boiling water in a bowl, ensuring that they are fully submersed. Set aside for 5 mins.

Using a hand blender, process the dates with the water, butter and sugar until combined. A blender can also be used instead. Add flour, bi carb soda and eggs to the mixture and blend until ingredients are combined. Use a whisk if the mixture becomes lumpy.

Pour mixture into 6 ramekins/6 large muffin trays and fill halfway as they will rise. If you’re using ramekins for this recipe, create a bain-marie (see notes below). Cover with foil and bake for 30-40minute. Cooking time will depend on your oven.

While this is baking, prepare the sauce by combing all the ingredients over a medium heat. To thicken, separately add two teaspoons of cornflour to a little bit of water and mix. Once combined, add this to the sauce and let it simmer and thicken over a low heat, stirring frequently.

Serve with vanilla ice cream, drizzle with butterscotch sauce and enjoy! x

Notes:

• Bain-marie is a water bath recommended for cooking with ramekins to ensure that the bottom doesn’t burn. The direct heat against the oven tray may cause the filling to over heat. To create one, simply add a folded tea towel to fit inside the oven tray. Place the filled ramekins inside and pour warm water until 1/3 full. 
• The pudding is cooked when the surface bounces back when you touch it.
• You can also use this recipe in a 20cm cake tin or substitute the dates with figs or prunes.

This recipe has been adapted from www.bestrecipes.com.au

Dear reader, I  wonder what desserts do you like to whip up in the winter months?

Please feel free to share your thoughts and recipes/links. I’d love to hear them!