SDP = Sticky Date Pudding in a garden of cake crumb, seeded raspberry coulis, butterscotch sauce, quenelled vanilla ice cream, micro mint and a dusting of chocolate. I love making this dessert! Who’s having some?
280g pitted dates, roughly chopped
1 tsp bi carb soda
1 cup boiling water
1/4 cup brown sugar, loosely packed
80 g unsalted butter, softened
2 eggs, at room temperature
1 1/4 cups SR flour
1 1/2 cups brown sugar , loosely packed
1 1/2 cups thickened cream 1/2 tsp vanilla extract
70 g unsalted butter .
Preheat oven to 170 degrees fan
Grease 9 muffin tin moulds.
Place dates in a bowl, sprinkle over bi-carb soda. Pour over boiling water. Stand for 10 minutes, then mash well with a potato masher until the mixture is very soft and becomes like a thick porridge. A little patience is required here.
Place butter and sugar in the bowl of a stand mixer. Beat until creamed then add eggs one at a time and beat until incorporated. Add flour and mix on low until flour is incorporated
Add the date mixture until the dates are well incorporated into the batter.
Pour into muffin tin pan, smooth surface. Bake for 20 minutes or until skewer inserted into the center comes out clean.
While still hot, poke around 10 holes all over the surface using a skewer.
Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.
Simmer for 2 minutes, stirring once, then remove from heat and allow to stand for a further 2 minutes.
Drizzle over your puddings and enjoy! Best served with ice cream but if you are asking my husband, best served with custard.