Warm Sticky Date Fig Pudding With Creme Anglaise Butterscotch Sauce Recipes

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.

FIG AND DATE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Place the dates, figs, and water into a saucepan and bring to the boil.
• Once boiling, turn off, sprinkle the bicarb soda over the water and allow to sit for 10 minutes.
• Preheat the oven to 180*c
• Use a hand held stick blender to puree the dates and figs. If you don't have one, you could mash them with a fork until they break down a little.
• Add in the butter, brown sugar, eggs and vanilla and stir until combined.
• Stir through the self-raising flour until evenly mixed.
• Grease a 20cm square baking tin, or 8 small ramekins.
• Pour the mixture into the tin
• Bake for 50 minutes (less for the ramekins - approx 30 minutes) or until a skewer comes out clean when pushed into the centre.
• To make the sauce:
• Combine ingredients together in a saucepan and bring to the boil.
• Simmer for 2 minutes
• Serve immediately

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Steps:

• Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
• For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
• In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
• Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
• Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
• Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

WARM STICKY FIGGY PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
• Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
• Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
• Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
• Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.

STICKY DATE AND FIG PUDDING WITH CARAMEL SAUCE AND GINGER CREAM

Steps:

• PUDDING Simmer dates, figs and water for 10 minutes. Add dry ingredients to figs and mix. Add wet ingredients and mix. Bake in lined 20cm tin for 45 mins at 180 degrees C. SAUCE Bring all ingredients to the boil and simmer for 2 minutes. GINGER CREAM Whip cream to firm peaks and fold through ginger.

WARM STICKY DATE & FIG PUDDING WITH CREME ANGLAISE & BUTTERSCOTCH SAUCE

Steps:

• To Prepare Pudding : 1. Preheat oven to 180 Deg Celsius. 2. Cook dates, figs, butter and water in a pot until fruits are soft (about 15 minutes)over medium heat, stirring constantly. Remove from heat and set aside to cool. 3. Blend mixture to form a fine paste and set aside for later use. 4. Whisk egg and half of the sugar for about 5 minutes till thick. 5. Fold in fruit paste and gradually add flour, baking powder and remaining sugar. 6. Line muffin tins with paper cases and fill with cake batter. 7. Bake in preheated oven for 30 - 35 minutes or till cooked. To Prepare Creme Anglaise : 1. Combine milk, cream, sugar and vanilla essence/vanilla bean in a saucepan and bring to a gentle boil. Gradually whisk the mixture into the egg yolks. 2. Return mixture to a saucepan and bring to a gentle simmer, stirring constantly. Set aside and cool to room temperature. To Prepare Butterscotch Sauce : 1. Combine all ingredients in a saucepan over low heat until butter melts & sugar has dissolved. 2. Bring the sauce to the boil, reduce heat and cook for another 5 - 6 mins or till sauce thickens. ** To Serve -- Warm pudding in a microwave oven, place assorted fruits on the side of pudding and drizzle with creme anglaise & butterscotch sauce.