Warm Date Pudding With Butterscotch Sauce Recipes

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE

Steps:

• To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
• Add baking soda and stir until the dates start to break down.
• Set the saucepan aside and allow mixture to cool for about 20 minutes.
• Take butter and brown sugar in a deep bowl.
• Using an Electric whisk, cream together butter and sugar until pale.
• Add the dates mixture and fold in gently.
• Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
• Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
• Spoon the mixture into ramekins/desirable moulds.
• Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
• Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
• Increase heat to high and bring the sauce to a boil.
• Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
• Remove the pan from the heat and set the Butterscotch Sauce aside.
• Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
• Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
• For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
• In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
• Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
• Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
• Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.