PREP TIME 15 mins | COOK TIME 35 min | TOTAL TIME 50 min | SERVINGS 6 |
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INGREDIENTS
280 g pitted dates, roughly chopped
1 tsp bicarbonate of soda (bakiing soda)
1 cup (250 ml) boiling water
1 Tbsp pomegranate molasses
40 g brown sugar, loosely packed
80 g unsalted butter, softened
2 eggs, at room temperature
1 1/4 cups (185 g) plain flour
1/2 tsp cinnamon
1 1/2 tsp baking powder
BUTTERSCOTCH SAUCE:
200 g (1 1/4 cups) brown sugar, loosely packed
375 ml (1 1/2 cups) thickened cream (heavy cream)
1/2 tsp vanilla extract
70 g unsalted butter
SERVING:
Ice cream or dolloping cream
INSTRUCTIONS
Preheat oven to 180C, or 160C if fan-forced.
Grease 6 ramekins with butter or cooking spray and line a cake pan big enough to accommodate the ramekins for baking.
MASHED DATES:
Place dates in a bowl, sprinkle over the bicarbonate of soda. Pour over boiling water and leave for 10 minutes to soften. Once softened, mash well with a fork or masher until it is pulpy and large chunks have broken down. Add pomegranate molasses.
BATTER:
Place butter and sugar in a bowl. Beat until combined and smooth.
Add eggs, beat until incorporated.
Add flour then sprinkle baking powder and cinnamon across the surface. Mix until dry ingredients are incorporated.
Add date mixture, mix quickly until uniformly blended into the batter.
BAKING INDIVIDUAL PUDDINGS:
Pour batter into pudding moulds, only fill 2/3 of the way up.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 Tbsp of Butterscotch Sauce per pudding. Leave to soak 10 minutes.
Turn pudding moulds upside down on the serving plate. Serve warm with remaining warm sauce and ice cream or cream
BUTTERSCOTCH SAUCE:
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. Serve warm.
Adapted from https://www.recipetineats.com/sticky-toffee-pudding/
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