One of the first recipes I perfected and am still well know for is my sticky date pudding. Growing up my grandfather would give us dates to eat but I had never tried it in a recipe so you can imagine when I first tried sticky date pudding and Butterscotch cream I was hooked. The cooked dates give the pudding a sticky caramel flavor and your home smell delicious. Did I mention it is Gluten Free and a blender recipe so you will seem like a total pro whipping these up for your friends or family. I always serve mine warm drizzled with butterscotch cream with some vanilla bean ice cream. Save it for a special occasion and you can thank me later.
Makes 11 serves
200 grams dried dates, chopped
1 Teaspoon Baking Soda
1 1/4 cup boiling Water
60 grams Butter (room temperature)
1 cup Brown Sugar
1 cup Gluten Free flour (I find a GF flour with a tapioca and rice flour combo to work best)
1 Tsp Baking Powder
2 Eggs lightly Beaten
Butterscotch Sauce:
1 cup firmly packed brown sugar
250 ml pouring Cream
125 grams butter
Preheat Oven to 180 degrees Celsius
Grease a 12 hole muffin tin
Place chopped dates, baking soda and boiling water into a jug; set aside for 5 minutes till the dates have softened then carefully pour the date mixture into a blender. place lid on jug and pulse 2 times to blend.
To the blender add butter and sugar and pulse few more times to incorporate. Add your baking powder to your Gluten Free flour and then alternate adding your eggs and flour into the blender. Pulse 2 - 3 times as you alternate. Pulse mixture till it is combined, use a spatula to scrape down the sides of the blender and use your spatula to give everything a final mix.
Divide batter equally between the muffin holes and bake for 25 - 30 minutes. Puddings should be tested with a skewer to check before removing from the oven.
Allow to cool slightly then go around the edges of the puddings with the tip of a butter knife to release the sides. Flip pudding over no the wire rack to cool further as you prepare the butterscotch cream.
Butterscotch Cream:
Combine all the ingredients in a saucepan and over a medium heat melt the butter and allow sugar to dissolve. Stir mixture while it is heating. Once the butter has melted and all the sugar has dissolved your sauce is ready to be served.
Serve your puddings warm with some vanilla ice cream and drizzled with Butterscotch cream. Leftovers will keep in the refrigerator for a few days
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