Recipe Scene: Butterscotch and Date Self Saucing Pudding

IMG_3299Even as an adult I’m still amazed and impressed at how self saucing puddings turn out – you make a cake mixture, pour water over it and somehow the water goes to the bottom and forms a gorgeous sauce. This is a really great recipe – big enough to serve 6 with some leftovers for you to scrape out of the dish after your guests have gone home.

Pudding:

½ cup (110 grams) firmly packed brown sugar
1 cup (150 grams) self raising flour
20 grams melted butter
½ cup (125 mls) milk
½ cup (70 grams) finely chopped pitted dates

Sauce:

2 cups (480 mls) boiling water
IMG_3300½ cup (110 grams) brown sugar
50 grams butter

 

Method

1. Turn the oven to 180 degrees and select a baking dish (no need to grease).

2. Place the sugar, flour, melted butter and milk in a bowl and beat with hand mixers until well combined. Stir through the chopped dates.

3. Evenly spread the mixture into the baking dish. Pop the baking dish onto a tray just in case the pudding boils over a little. IMG_3301Place the sauce ingredients into a large jug and mix until the butter has melted.

4. Pour the sauce over the pudding. If you’re worried the sauce will make a hole in the pudding mix you can pour the sauce over the back of a spoon.

5. Bake the pudding for about 45 minutes or until golden brown. Leave the pudding to sit for 5-10 minutes before serving, this allows the sauce to thicken up a bit.

6. I’m not a mad keen fan of cream, but this definitely deserves a dollop or two.

IMG_3308

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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