Name: Individual sticky date puddings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 cup pitted dried dates, coarsely chopped; 1/2 cup boiling water; 1/2 teaspoon bicarbonate of soda; 40 gram butter, softened; 1/2 cup brown sugar; 1 egg; 1/2 cup self-raising flour; 1/4 cup plain flour; pure thick cream and strawberries, to serve; Butterscotch sauce; 3/4 cup thickened cream; 1/2 cup brown sugar; 50 gram butter

Individual sticky date puddings

Sweet, rich and utterly decadent, these gorgeous desserts are packed full of fresh dates and are beautiful enjoyed warm with a dollop of fresh cream or ice-cream.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

3/4 cup pitted dried dates, coarsely chopped

1/2 cup boiling water

1/2 teaspoon bicarbonate of soda

40 gram butter, softened

1/2 cup brown sugar

1 egg

1/2 cup self-raising flour

1/4 cup plain flour

pure thick cream and strawberries, to serve

Butterscotch sauce

3/4 cup thickened cream

1/2 cup brown sugar

50 gram butter

Method

1.Preheat oven to moderate, 180°C. Grease 4 holes of a Texas muffin pan.

2.In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside for 10 minutes.

3.In a bowl, using an electric mixer, cream butter and sugar together, until light and fluffy. Add egg, beating well. Fold in sifted combined flours and date mixture.

4.Spoon mixture into prepared pan. Bake for 20-25 minutes until cooked when tested with a skewer.

5.Meanwhile, to make butterscotch sauce, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat. Simmer for 2-3 minutes, until thickened slightly.

6.Serve puddings warm, drizzled with sauce. Accompany with cream and strawberries.

Texas muffin pans are 3/4 cup capacity. Use a regular 1/3 cup muffin pan, if preferred, and bake for 15-20 minutes. It will make about 8 puddings.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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