So good they’ll come back for sec­onds

Marlborough Express - The Saturday Express, Marlborough - - OUT & ABOUT -

This sticky date pud and yummy sauce will have ev­ery­one lick­ing their bowls clean.

Sticky date pud­ding

21⁄ cups pit­ted dried dates 1 cup wa­ter 1 tea­spoon bak­ing soda 4 ta­ble­spoons but­ter 2 eggs

cup sugar (prefer­ably cas­tor sugar)

tea­spoon salt 1 tea­spoon vanilla essence 11⁄ cups plain flour 11⁄ tea­spoons bak­ing pow­der

But­ter­scotch sauce

150g but­ter

cup cream 1 cup brown sugar

To serve

Re­served but­ter­scotch sauce Vanilla ice­cream or runny cream (op­tional)

Pre­heat oven to 170C. Grease an oven-proof dish (mea­sur­ing about 20 x 20cm) with but­ter.

1. Place dates and wa­ter in a medium pot on medium-high heat. Cook for about 6 min­utes, stir­ring of­ten, un­til dates are soft, have bro­ken down and wa­ter has evap­o­rated. Re­move from heat and stir through bak­ing soda and first mea­sure of but­ter, un­til com­bined and but­ter is melted. Set aside for about 10 min­utes to cool slightly.

2. While date mix­ture is cool­ing, lightly whisk eggs in a large bowl. Place cooled date mix­ture into bowl with eggs and add sugar, salt and vanilla essence. Stir un­til com­bined then gently fold through flour and bak­ing pow­der, un­til just com­bined.

3. Trans­fer mix­ture into pre­pared dish and bake for about 45 min­utes, un­til golden and skewer comes out clean. Set aside for about 5 min­utes.

4. When the pud­ding has 5 min­utes’ cook time re­main­ing, pre­pare the but­ter­scotch sauce. Com­bine all but­ter­scotch sauce in­gre­di­ents in a small pot on medium heat. Bring the sauce to a gen­tle sim­mer, then re­duce heat to low to cook for a fur­ther 3-4 min­utes, un­til the sugar has dis­solved and sauce has thick­ened slightly.

5. Poke about 15 holes in the top of the pud­ding, us­ing the end of a spoon or skewer. Pour over half the but­ter­scotch sauce (re­serv­ing half to serve) and leave for about 1 minute to soak into the pud­ding slightly.

To serve, cut sticky date pud­ding into squares and serve on plates or in bowls, pour­ing over ex­tra but­ter­scotch sauce (if de­sired). Serve ice­cream on the side, or driz­zle over runny cream (if us­ing).

Recipe is from the new Bar­gain Box cook­book –

– packed with easy, tasty and af­ford­able recipes the whole fam­ily will love bar­gain­

If you want dessert, this sticky date pud­ding is sure to please.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.