Celebrity Masterchef is gracing our TV screens at the moment but I can’t say I like the format. I know the producers had to modify the format somewhat because Celebrity Masterchef is only being shown once a week, compared to the ‘non-celebrity’ version being shown 6 days a week. I think the celebrities don’t have enough air time and it is a bit of a letdown that they are booted after just one episode!
Anyway, the reason I mention Masterchef is because this recipe for sticky date pudding is an adaptation from the recipe posted on the Masterchef website. The sticky date pudding was one of the ‘Pressure Test Elimination’ challenges from Series 1 that saw Tom, Trevor and Sam have one hour to make the best tasting pudding.
Sticky date pudding is one of my favourite desserts. I think it’s the butterscotch sauce that wins me over! A great sticky date pudding should be warm, soft and fluffy without big chunks of date and served with a side of vanilla ice cream.
The original recipe included making an almond praline but I left that out. The original recipe also baked them in a water bath and used 8 metal dariole moulds, whereas I skipped the water bath and used a 12 hole muffin tin instead with great success.
Sticky date pudding with butterscotch sauce
180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
1 cup (150g) self-raising flour
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract
1. Preheat oven to 180˚C (160˚C fan-forced). Lightly grease a 12 hole muffin tin.
2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally. The mixture will fizz up when you add the bi-carb.
3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.
4. Add date mixture, stir to combine. Carefully fold through sifted flour.
5. Divide mixture evenly between 12 holes. Mixture will be roughly 1cm from the top.
6. Bake for 25 minutes or until golden and skewer comes out clean.
7. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly. I added an extra tablespoon of cream.
8. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce and serve with cream or ice cream. Best served warm.
To warm them up again, put them in the microwave before serving.
Results: I made this when my hubby’s family came over for dinner and everyone really loved them! The puddings were so moist and the butterscotch sauce was absolutely divine! Several of us ate two puddings (they are pretty small) and I gave 3 to my brother in law to take home. His wife commented that he will probably eat them all when he gets home! There was leftover butterscotch sauce so I froze it, but I am yet to see what the sauce is like when defrosted. I plan to make a mini batch to use up the remaining 70g of dates from the 250g bag of dates I bought!
Would I make them again? Yes, definitely.
Over & Out, Rilsta xx