en.toflyintheworld.com
New recipes

Sticky date pudding with butterscotch sauce recipe

Sticky date pudding with butterscotch sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Steamed pudding

This is one of those recipes that mum always made and everybody loved. I've made this so many times and everybody loves it. It's easy to make and even easier to eat!

33 people made this

IngredientsServes: 10

  • Pudding
  • 250g pitted dates
  • 300ml water
  • 1 teaspoon bicarbonate of soda
  • 60g butter
  • 125g caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 160g self raising flour
  • Butterscotch sauce
  • 220g dark brown soft sugar
  • 120g butter
  • 350ml whipping cream
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. For the pudding: Put dates and water in saucepan and bring it to the boil. Once it starts to boil add the bicarb and lower the heat (be careful that it doesn't boil over). Simmer for a few seconds and then remove it from the heat.
  2. Cream the butter and sugar in a blender or food processor adding eggs one at a time to get a smooth consistency. Add the vanilla.
  3. Pour in the date mixture and puree slightly before adding the flour and processing for around 20 seconds.
  4. Grease a 1.5 litre pudding bowl and pour the mixture into the bowl. Cover the pudding with a greased piece of greaseproof paper or foil.
  5. Put the bowl inside a covered steamer for 1 1/4 to 1 1/2 hours.
  6. Butterscotch Sauce: About 30 minutes before the pudding is finished put brown sugar, butter, cream and vanilla in a saucepan and stir gently at a very low heat until smooth (be careful not to beat it or it will candy and don't boil it or it will curdle).
  7. Serve the warm pudding with the warm butterscotch sauce over top. Enjoy!

Recently viewed

Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

Made this and I loved it with sauce and icecream, boyfreind loved it but said next time he would skip the sauce as it's too rich he would replace sauce with berries next time.-19 Jul 2010

by ViVi

Made this with a friend as an emergency 'we need a pudding' whilst the rugby was on! Threw it all together at half time and OMG it was foolproof!! Tasted amazing, texture was perfect and just left it steaming whilst we enjoyed the rest of the game and afew drinks and voila it was deee-lish!-19 Oct 2011(Review from this site AU | NZ)

by laverick

really delicious pudding and so easy to make. all the family loved it - a very large 10 out of 10! Highly recommended...!-02 Nov 2010(Review from this site AU | NZ)


Sticky Date Pudding With Butterscotch Sauce Recipe

Sticky Date Pudding With Butterscotch Sauce Recipe is a saucy, gooey, spongy-sticky date pudding smothered in a thick caramel butterscotch sauce. This date pudding is a comfort food at its best. Both the date pudding and the sauce can be made a day ahead and stored, separately, covered in the fridge. The sauce should be served warm. The butterscotch sauce can be stored in a jar, in the refrigerator, for up to two weeks. Reheat the butterscotch sauce in a saucepan over low heat before serving Sticky Date Pudding With Butterscotch Sauce Recipe. You can also serve this pudding with vanilla ice cream or a dollop of double cream during tea time or as a dessert after dinner.

If you like this recipe, browse for more cake recipes that might interest you

Note: This recipe can also be used to make one large pudding by placing the mixture in a 9 inch round cake pan. Bake at 180 degree Celsius for 40 minutes or until a skewer inserted comes out clean.


Sticky date pudding or sticky toffee pudding

Australians and New Zealanders like to call this dessert ‘sticky date,’ where as the rest of the world calls it ‘sticky toffee’, but whatever you call it it’s a knockout dessert.

This recipe was one our Mum Noela would often make. Mum’s recipe was laminated on a bright green paper with no clue as to the origin. A quick scout around the net turns up a request from someone wanting the recipe from The Women’s Weekly. Someone responded with the exact measurements and wording as this recipe.

We’re not sure if the recipe we use that comes from The Australian Women’s Weekly magazine is originally their recipe by way of rolling the cake with cream, but in our books it’s a winner! Whoever the recipe belongs to deserves a culinary medal.

Quick Sticky Date Roll with Butterscotch Sauce is so simple to prepare, bakes in next to no time and we’ve yet to see anyone knock back a serve.


Preheat oven to 180°C. Line the holes of a 6-hole muffin tin with paper cases. Put dates in a bowl. Add bicarb and water. Stand for 10 minutes or until dates are softened.

Put butter and sugar in a medium bowl. Beat, using an electric hand mixer, until light and creamy. Add egg and beat until well combined. Sift in flour and stir until combined. Add date mixture and stir until well combined. Spoon mixture into paper cases. Bake for 30 minutes or until cooked through when tested with a skewer. Transfer to a wire rack to cool slightly.

Put extra butter, extra sugar and cream in a small saucepan over a medium heat. Cook, stirring, until butter and sugar are melted and mixture comes to the boil. Reduce heat to a simmer and cook for 2 minutes. Pour sauce over puddings to serve.


Traditionally a butterscotch sauce & caramel sauce is served with sticky date pudding. Both sauces are basically the same but caramel sauce uses white sugar whereas butterscotch sauce uses brown sugar. I will be taking the caramelisation of the sugar a bit further to balance the sweetness, this will really compliment the overall dish.


Steamed pudding, hāngī style

For many Kiwis, particularly Māori, purini mamaoa (steamed pudding) is the king of desserts.

Cheap and easy to make, it is a Christmas classic, traditionally served with homemade custard and cream, and can provoke plenty of arguments during the rush to grab seconds.

It’s also a staple marae dessert, often served during a tangihanga or at special occasions.

It can feature as part of a hāngī meal, but it’s also a perfect family treat on a cold winter’s night.

“It is very easy to make, and I think that is why it is so popular,” says Lyall Minhinnick, head chef at Fleur’s Place at Moeraki, run by chef Fleur Sullivan.

“Back in the day, Māori wouldn’t always have had top-notch ingredients on hand, so with basic staple ingredients they tried to make something nice, as opposed to making a souffle or a meringue pie.

“There are lots of variations you can try – golden syrup, burnt sugar, sticky date, butterscotch, and plenty more.

“It’s a real comfort food for Māori, and it's something you want to eat while sitting down together with the family.”

A traditional English dessert that landed on our shores with the early settlers, steamed pudding recipes are often shared and passed down through Māori families, with nans or aunties teaching younger generations how it is made.

It is particularly popular among Te Arawa people, and was proudly served to Prince Harry and Meghan Markle, during their 2017 visit to Rotorua’s Te Papaiouru Marae.

The Duke and Duchess even took time to visit the wharekai (dining hall), where they were shown how the pudding is prepared and made in the outdoor steam boxes that draw on the region’s natural geothermal heat.

“Nan first taught me how to make the burnt sugar version when I was 10,” says Minhinnick, who originally hails from Waiuku and is of Ngāti Te Ata descent.

“You can cook it in a tin, and in a pot with boiling water, or we put it in a roasting bag and steam it in the hāngī machine, which is easier than the pot version.

“You can cook it in a traditional hāngī in the ground as well, but that’s a whole different level.

“I remember Nan using the same old pot - the thing we would always regret as kids is cleaning it at the end of the night, because the bottom of the pot was really sticky.

“Each time I make it, the aromas take me back to my childhood, and memories of awesome laughs with the whānau.”

Feel free to experiment with the different versions of steamed pudding, though in Māori families this can be problematic, as everyone will have firm opinions on what the best one is.

Versatile and warming, steamed pudding can be modernised, be suet free, or you can try adding ginger or star anise, and to serve with poached tamarillos or feijoa compote.

“There were a lot of protests initially, when I suggested ‘why don’t we try it with the butterscotch sauce’,” Minhinnick said.

“My aunties and uncles were saying ‘nah you’ve got to have it with custard and cream’.

“I had to push for them to let me experiment, but once they tasted their first mouthful with the butterscotch sauce they changed their minds and said, ‘OK, you’re on steamed puddings from now on’.”

Purini Mamaoa | Māori-style burnt sugar steamed pudding

To prepare you will need: A large oven bag (if doing in a hāngī steam machine)

Once the batter is made, put the mixture into an oven bag and put on the top layer of hāngī (you can put it in a tin or straight just use the bag), and steam in the machine for 2 hours and 30 minutes (or more if needed).

Usually, when the steamed pudding is cooked on top, the hāngī is also ready. Remove the oven bag from the hāngī machine, take the pudding out, and serve with custard and runny cream.

Alternatively, use 1 large pot that will fit a large tin (fruit salad or Milo tin) with water. It will need enough room for water to create steam, and not too much room for the pudding tin to move around.

Put water (5-6 litres) in your pot and start to bring to the boil, line your tin with baking paper (use a bit of spray oil to help it stick to the sides), and put the cake batter mixture into the tin and cover with tin foil, then put in the pot with water and cover with lid to steam for 2 hours.

Remove tin foil and poke with a skewer - if it comes out clean it's ready.

Remove from the tin and baking paper. Serve with custard and runny cream.

Tohutaka Pūtī | Dry ingredients:

  • 2 ½ cups of self-raising flour (puehu rewa parāoa)
  • 1 ½ cups of caster sugar (huka kuoro)
  • 1 teaspoons baking soda (pēkana paura)
  • 2 teaspoons of mixed spice (rau kikini)

Tohutaka Mākū | Wet ingredients:

Wairanu Huka | Burnt sugar syrup:

To make, put sugar into a pot and start to golden/burn it, then add water to make a homemade golden syrup. Put aside to add last into mixture. Sieve all dry ingredients, rub butter into dry mix, make a well to add beaten eggs, and mix well together.

Lastly add the burnt sugar syrup. You should have a smooth, runny cake batter mix. Use in either pot technique, or hāngī oven bag technique.

Wairanu Patakārawa | Homemade butterscotch sauce:

Melt the butter in a pot, add the sugar once combined and it has a golden caramel look, then add cream and whisk until combined and smooth. Serve on top of the steam pudding with whipped Chantilly Crème.

Kirīmi Wīwī | Chantilly Crème:

  • 1 cup of cream, beaten (kirīmi)
  • 1 teaspoon vanilla paste (pokenga amiami)
  • 50g icing sugar (puehu huka)

Beat the vanilla and icing sugar together, then add cream together until whipped.


Sticky date pudding with butterscotch sauce recipe - Recipes

There are many dishes that I have on my list of yummy things to make after watching the MasterChef Australia 2009 series – and this was one of them. You may have already seen my first MasterChef challenge – the Crouquembouche, which I will be making again (not necessarily in a cone shape – perhaps just profiteroles filled with gorgeous custard, placed on baking paper and toffee poured over them, thereby reducing any injury due to placing fingers in hot toffee).

The judges absolutely loved the contestants’ sticky date puddings for this pressure test, with none of them being eliminated as they had all done so well. A friend at work had also made this dish – at least 3 times, so I figured it must be good.

I thought the dish was very lovely, although I think my expectations on taste had been lifted so high from the Crouquembouche that it didn’t live up to that recipe. The butterscotch sauce was easy and beautiful (I love butterscotch flavoured desserts) and the praline was quite nice too (although when I poured it over my almond slivers, it tended to push them away rather than flow over the top – not sure what I did wrong). The sticky date pudding itself was very tasty, even though I don’t normally like sticky date puddings out at restaurants.

Sticky Date Pudding with Butterscotch Sauce and Almond Praline
Recipe from MasterChef Australia 2009

180g dates, pitted and roughly chopped
11/4 cups (310ml) water
1/2 teaspoon bicarbonate of soda
3/4 cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour

Almond praline
1/2 cup (110g) caster sugar
1/4 cup (35g) slivered almonds

Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Preheat oven to 180°C (160°C fan-forced). Lightly grease 8 (1/2 cup capacity) metal dariole moulds. (I used 6 ramekins)

Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add
bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.

Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.

Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the eight moulds (I used 6 ramekins), until 2/3 full.

Place moulds in a baking tray, carefully pour water in tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 minutes or until golden and skewer comes out clean.

Meanwhile, for the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat and cook caramel without stirring, swirling pan, until deep golden. Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set. Break praline into pieces.

For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.

To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce and shards of praline.

Share this:

Filed under Cakes, Slices and Biscuits, Dessert, MasterChef, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


Sticky Date Pudding with Butterscotch Sauce in a Wok

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongy pudding, trickled with butterscotch sauce and topped with a dollop of cream! YES PLEASE!

Ingredients

  • 200g Dates pitted and chopped
  • 1 tsp Bicarbonate of soda
  • 120g Butter, softened
  • 400g Light Brown Sugar
  • 2 Eggs
  • 200g Self raising Flour
  • 300ml Pure cream
  • 3/4 cup Water

Step 1

PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.

Step 2

In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.

Step 3

Add eggs one at time, beating well between each egg.

Step 4

Add flour and date mixture and stir to combine all ingredients.

Step 5

Pour batter evenly into 6 1-cup muffin cups for large puddings (or 12 1-cups for mid-size puddings) and place them in the steamer.

Step 6

Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.

Step 7

BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.

Step 8

Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.

Chef's Tips

As this is steamed, it remains very light when substituting rice flour or other gluten-free flours.

Reviews

As I has hade these before I really like this recipe

this is great , have made twice. very quick to make and simple and even though they dont appear properly cooked at the end they are delicious and are in fact cooked properly. will make these again.


For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.

Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well.

Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.

Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set.

For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.

Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.

Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.

Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.

Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.

Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin.

For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.


The classic Nan desserts we love

After we recently looked back on the Nan dinners that are full of nostalgia as well as flavour, we thought it might be time to take a look at that other great comforter: Nan-style desserts.

Now, we know everyone has their own versions of what brings back childhood memories of Nan, Granny, Nonna, Abuela, Oma, Meemaw, Yiayia. But there are some dishes that are delicious and we love to share for their feelings of Nan-type food because they are warming, sweet and comforting.

So it was great fun to join Today Extra 's Britt Cohen to walk through a couple of my favourites

  • Sticky Date cake with hot butterscotch sauce
  • Classic scones
  • Self-saucing golden syrup teacup pudding (made in the microwave)

I'm not saying these reflect everyone's Gran — certainly, my Oma made some very different desserts — but these are memories of my Nan, and I hope they bring some warmth, comfort and deliciousness into your life too.

So grab a spoon and a hot cup of sweet, milky tea and get ready for some classic, easy and timeless Nan-style desserts.

Sticky date pudding with warm butterscotch sauce recipe

You can call it pudding, but honestly this is really just cake that you douse in pools of caramel sauce. It's great however you serve it, but warm cake with cold ice cream and hot butterscotch sauce is always a crowd-pleaser.

This is a simple version of a classic recipe and trust me, you'll always want to make a double batch of the sauce and keep it in the fridge for emergency desserts of just about any kind.

Classic easy Aussie scones recipe

Nan and Mum both used to make beautiful scones, and they could whip them up at a moment's notice whenever unexpected guests suddenly turned up. They take moments to mix and less than 15 minutes in the oven.

It's a skill I was determined to master. The trick, according to Nan, is to touch the dough as little as possible once the wet ingredients go in. So use a round-bladed metal knife to mix, knead as a little as possible and don't worry about getting the tops smooth. A rustic look is all part of this easy scone recipe's charm.

Of course, they are always best east warm out of the oven on the day they're made with the jam of your choice and lashings of thick cream.

Self-saucing steamed golden syrup pudding in a teacup recipe

Classic golden syrup self-saucing pudding has long been a favourite in our family. But the day we discovered you could make it in the microwave in tiny little serves cooked in less than five minutes, well, that was a glorious day.

As a safety warning: if you are going to cook these in teacups in the microwave, just make sure there are no gold rims or metallic paints on the teacups. You cannot put metal in the microwave, so skip the embellished Royal Doulton in favour of plain mugs or teacups.

After that, you need to make sure you have plenty of golden syrup in the bottom of the cups for the self-saucing effect. Other than that, it's just mix the ingredients up, pop them in your teacup and about 2½ minutes in the microwave will give you that steamed pudding delight.



Comments:

  1. Grady

    Sorry, but this doesn't suit me.

  2. Aleksander

    I still didn't hear anything about it

  3. Heorot

    Between us speaking, in my opinion, it is obvious. I will not begin to speak on this theme.

  4. Yago

    I join. It was and with me. We can communicate on this theme.

  5. Rico

    In my opinion, you are wrong. I'm sure. Email me at PM, we'll talk.



Write a message