Earlier this year, I attempted to make, for the first time, the dessert I had grown up knowing as sticky toffee pudding. Honestly, I never knew that sticky date pudding and sticky toffee pudding were one and the same until I went searching for a recipe for my husband’s birthday.
I used to love sticky toffee pudding, but after the restaurant my father used to take us to closed down, and then we started a vegetarian diet, I never found it again. I was a little bit worried this would not live up to my memories of the dessert, especially since I had to change about the recipe I found to suit our diet.
But it all worked out in the end, and it was so yummy my daughter was asking for seconds and thirds, and I have to make it again soon.
- 6 1/3 oz. dates, pitted and roughly chopped
- 1 ¼ cups water
- ½ tsp bicarbonate of soda
- ¾ cup firmly packed brown sugar
- ¼ cup butter, softened and chopped
- 1/2 cup carnation milk
- 2 tsps custard powder
- 1 cup self-raising flour, sifted
- 3 ½ tbsp butter
- 1 cup brown sugar
- 1 cup cream
- 1 tsp vanilla extract
- Pre-heat your oven at 180°C (or 355°F).
- Put the dates and water in a saucepan and bring it to a boil over a high heat.
- Remove from the heat and add the bicarbonate of soda and stir until the dates start to break down.
- Keep aside to cool, stirring occasionally.
- In a separate bowl, beat the butter and sugar using a hand mixer (or stand mixer).
- Add in the carnation milk and custard powder and beat until light and fluffy.
- Add the date mixture and stir to combine.
- Then carefully fold through the sifted flour.
- Divide the mixture evenly between your moulds until 2/3 full. This can make either eight individual portions or four bigger ones to share.
- Place the moulds in a baking tray and carefully pour some water in the tray until it comes up to 1/3 of the side of the moulds.
- Bake for 40 minutes or until golden brown and a skewer inserted in the middle comes out clean.
- Combine the butter, sugar, cream and vanilla in a small saucepan and cook it over low heat until the butter melts and the sugar dissolves.
- Bring the sauce to a boil and then reduce the heat and cook for 5-6 minutes, or until the sauce thickens slightly.
To serve, invert the hot pudding onto a serving plate and top with the butterscotch sauce.
You can have this with ice cream as well, and I’m sure it will be yummy, but just as is? The pudding and the sauce? Divine.