Individual Sticky Date Puddings with Butterscotch Sauce
Cook Time 45 minutes
Servings 12 puddings
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60g butter, softened
1 cup firmly packed brown sugar
1 cup self raising flour
2 eggs, lightly beaten
1 ¼ cups firmly packed brown sugar
300ml pouring cream
Preheat oven to 180°c. Grease a 1/3 cup capacity muffin tray.
Place dates, bicarbonate soda and boiling water into a heatproof jug; stand for 5 minutes then carefully pour into blender jug. Place lid on jug.
Add butter and sugar and PULSE 2-3 times; add flour and eggs and PULSE mixture until just combined. Do not over process. Scrape down sides of jug if necessary.
Divide mixture evenly between 12 holes of the muffin tray and bake for about 25 -30 minutes or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack. Serve warm.
Serve puddings with butterscotch sauce. To make sauce, combine all ingredients in a saucepan and cook, stirring, over a low heat until combined.