mum’s sticky date pudding’s |as featured in the GRAZIHER magazine winter edition 2018

individual sticky date puddings (makes 18)

1 cup of water
250 grams of chopped, pitted dates
1 teaspoon of bicarb soda
60 grams of butter, softened
2 eggs, beaten
2/3 cup of castor sugar
1 x teaspoon of vanilla extract
2 x teaspoons of golden syrup
1 1/2 cups of self raising flour, sifted
Canola oil spray, for greasing the muffin tins

butterscotch sauce
200 grams of brown sugar
60 grams of butter
1 cup of thickened cream
1/2 teaspoon of vanilla extract

• Preheat the oven to 180℃ and line two muffin trays with canola oil spray.
• Put chopped dates in to a saucepan with water.
• Bring to the boil slowly and then simmer gently until it becomes a thick paste. Stir often with a wooden spoon. Remove from heat.
• Mix in bicarb soda, butter, eggs, sugar, vanilla and golden syrup with a wooden spoon.
• Fold in the sifted self raising flour.
• Spoon the mixture in to the prepared tins.
• Bake for 20 – 25 minutes or until cooked. Serve warm with the hot butterscotch sauce, vanilla ice cream and fresh strawberries.

To make the butterscotch sauce: Place the butter, sugar and vanilla in a saucepan and stir over a medium heat until the butter has melted and it’s all fully incorporated. Add the cream and heat through.

Lo’s tips

• You can also make these puddings the day before you need them. Keep them in an airtight container in the fridge. Zap them in the microwave when ready to serve.
• They also freeze well for up to 3 months; the perfect dessert to have up your sleeve for when unexpected guests pop in.