Jorgi's Sticky Date Pudding
Prep
—
Cook
1h 30m
Total
1h 30m
Servings
1
Difficulty
easy
Allergens
DairyEggGlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 1500 | gm | Pitted Dates |
| 10 | tsp | Bi-Carb Soda |
| 3500 | ml | Boiling Water |
| 600 | gm | Unsalted Butter |
| 1000 | gm | Brown Sugar |
| 80-100 | ml | Vanilla Essence |
| 10 | Eggs | |
| 2300 | gm | Plain Flour |
| 15 | tsp | Baking Powder |
| 1500 | gm | Chocolate Buttons |
| Butterscotch Sauce | ||
| 4000 | gm | Brown Sugar |
| 2000 | gm | Unsalted Butter |
| 2250 | ml | Cream |
Preparation
- 1Butterscotch Sauce
- 2• Line trays with foil and baking paper.
- 3• Boil together brown sugar, butter, cream for 5 mins or until mixture goes brown- do not boil over.
- 4Pudding
- 5• Mix dates and bicarb together.
- 6• Pour the boiling water over the dates and let sit fro ten minutes to soften dates.
- 7• Combine the sugar, butter and vanilla.
- 8• Add in the eggs.
- 9• Add the date mixture.
- 10• Fold in sifted flour and baking powder.
- 11• Add the chocolate buttons.
- 12• Pour into the cake trays over the top of the sauce, which creates a beautiful sticky texture.
- 13• Bake at 180 for half an hour then turn down to 160 and for a further one hour.
- 14• Test with a skewer, let cool for an hour on bench before turning out.
- 15• Rewarm and serve with remaining sauce.