Sticky Date Pudding and Sauce recipe. Easy warm fine dining muffin dessert idea known as sticky toffee pudding, with butterscotch sauce.
Sticky Date Pudding and Sauce
Sticky Date Pudding and Sauce recipe. Easy warm fine dining muffin dessert idea known as sticky toffee pudding, with butterscotch sauce. Famously known as sticky toffee pudding and butterscotch sauce dessert. Made with dates and they are my favorite with healthy brown sugar and cinnamon. Additional butterscotch sauce for pouring over the warm Oven Bake witch moistens it and is so delicious. Make this recipe for a fine dining dessert or bake it in a roasting pan or rectangular dish. Obviously baking times would change. Serve for a delicious pudding for family.
Is sticky date pudding the same as Sticky toffee?
Sticky date pudding is also known as sticky toffee pudding in Australia and New Zealand and South Africa. It is a British dessert consisting of a sponge cake and drizzled with of butterscotch or toffee sauce. Also served with ice cream or custard.
Can you eat sticky date pudding cold?
It is best eaten warm with the sauce melting into the sponge, but it may be eaten cold. Keep in the fridge and warmed up when needed. It freezes well to.
Why should you not reheat sticky toffee pudding?
There is the risk that the sponge would get to dry. But if you kept the stored sponge without the sauce, you could warm it up and then pour the sauce over the warmed up sponge and it should not be that dry. Even if you store it after it has sauce on it would just become stickier. It is best eaten warm and spongy with the sauce seeping into the sponge.
What’s the difference between toffee sauce and caramel sauce?
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 – 309 degrees Fahrenheit.
Ingredients
- dates
- cinnamon
- eggs
- flour
- butter
- cream
- and brown sugar.
View the recipe attached for all the amounts of the ingredients and the instructions.
Below are main ingredients needed for sticky date pudding is also known as sticky toffee pudding. You can use prunes as well for this recipe.
Cinnamon
Pitted Dates
Then there are all the other ingredients such as eggs and flour and butter with cream and brown sugar. For the exact measurements and all the ingredients amounts see the recipe attached.
How To.
Firstly chop the date finely then place them in a bowl with the baking soda and hot water. This softens them. Found that when chopped finely enough they do not need to be mashed to a paste. They will melt when baking. As long as they are finely chopped. See the instructions on the recipe below.
Mix all the other ingredients as per recipe and bake this mixture in a greased muffin pan and make the butterscotch sauce. Leave to cool on a cooler rack for about 5 minutes before removing them. Other wise they will break up. The butterscotch sauce poured over the warm puddings to soak in and keep some or make double for pouring over once served.
A delicious butterscotch sauce to pour over the warm baked pudding.
Serve on a bowl or plate that will hold the sauce. This may be serve as a fine dining dessert with a gourmet meal. Additionally serving it with ice cream or custard is another option. Its very delicious and make a great moist pudding.
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Sticky Date Pudding and Sauce
Sticky Date Pudding and Sauce recipe. Easy warm fine dining muffin dessert idea known as sticky toffee pudding, with butterscotch sauce.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 12 1x
- Category: Desserts, pudding,
- Method: Oven Baking
- Cuisine: South african
Ingredients
- 1 1/2 (200g) cups of pitted chopped dates
- 1 teaspoon of baking soda
- 1 1/4 (310 ml) of boiling water
- 115g (8 tablespoons) 1 stick, of butter at room temperature
- 1/2 cup of brown sugar
- 2 eggs
- 1 3/4 cup of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
Butterscotch sauce
- 1 cup (200g) of brown sugar
- 1 cup (250ml) of heavy whipped cream
- 115 g (8Tbsp)1 stick of butter
Instructions
- Preheat oven to 180 Deg. C (350 Deg. F)
- Grease some shaped muffin pans.
- In a medium bowl add the chopped dates and the baking soda and hot water. Stir and leave to soak for 10-15min. Once soft mash them up or blend to a soft paste. or (as long as they were cut finely when chopped they should be good.)
- Cream the butter (room temp) and brown sugar until light and fluffy for about 4 minutes. Then break in eggs one at a time and mix well. Adding the dates and mixing all these together well.
- Add the dry ingredient and mix until no flour is visible.
- Scoop equal amount of mixture into the muffin pans.
- Bake for 18 – 20 minutes for 12 cup muffin shaped pan.(if 6 cup pan bake for 20 – 25min) Check with a clean dry knife if they are baked.
- While the date pudding are baking make the sauce.
- Add brown sugar and butter and cream in a saucepan. Heat over a medium heat until boiling and stir occasionally.
- Cook for a further 5 min till it bubbles up. Take off the stove.
- The best trick is to pour some buttercup sauce over the warm date puddings so they can soak up the sauce then they will be moist and delicious. (make extra for applying more when served)
- Let cool for about 15 minutes and pour in a serving jug to apply on the date puddings when serving.
- Serve on a bowl or lipped serving plate, with the jug of butterscotch sauce.
- Take out and leave for about 5 minutes before getting them out to cool on a cooling rack. Cool on the rack.
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