Sunday, June 29, 2008
Making Sticky date pudding
To start chop 250g pitted dates then place into a bowl, add 1 teaspoon of bicarbonate of soda and pour 1 cup of boiling hot water over the top.
Set aside for 20mins.
You will also need:
90g butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1 3/4 cups Self-Raising Flour, sifted
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
Add eggs, 1 at a time and beat well after each egg.
Fold through flour and add the date mixture.
Mix together with a big spoon or spatula.
Pour mixture into a greased cake tin and place into a preheated oven baking for 30-40 mins at 170 degrees Celsius.
Melt 1 cup of brown sugar and 50g of butter. From my experience if you let the sugar caramelize a little you will get a much better flavour.
Pour in a tub of 300ml thickened cream (or double cream).
Whisk together until combined.
Let the sauce boil (and bubble) until it thickens a little. Remove the pot from the heat and set aside to cool down.
When ready take the cake out of the oven.
Leave it on a cake rack to cool down.
Serve with a scoop of ice cream and top with the butterscotch sauce.
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