Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce Recipes

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE RECIPE

Steps:

• To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.
• Add baking soda and stir until the dates start to break down.
• Set the saucepan aside and allow mixture to cool for about 20 minutes.
• Take butter and brown sugar in a deep bowl.
• Using an Electric whisk, cream together butter and sugar until pale.
• Add the dates mixture and fold in gently.
• Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.
• Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.
• Spoon the mixture into ramekins/desirable moulds.
• Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.
• Heat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
• Increase heat to high and bring the sauce to a boil.
• Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.
• Remove the pan from the heat and set the Butterscotch Sauce aside.
• Once the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.
• Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.

CHOCOLATE STICKY DATE PUDDING WITH WHISKEY BUTTERSCOTCH SAUCE

Steps:

• PREPARE PUDDING:.
• Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
• Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
• Stir in bicarbonate of soda. Stand for 15 minutes.
• Process date mixture until almost smooth.
• Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
• Beat in eggs, one at a time.
• Stir in flour, chocolate, and date mixture.
• Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
• PREPARE SAUCE:.
• Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
• Increase heat to medium-high. Bring to a boil.
• Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
• Stir in whisky (if using).
• Serve cake with sauce and cream.