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  1.   smilingfork: Sticky Date Pudding with Butterscotch Sauce Difficulty: ★★☆☆☆ (easy) Yield: 8 individual puddings Ingredients: 125g pitted dates, chopped 1/2 tsp baking soda 3/4 cup boiling water 80g unsalted butter, softened 1/2 cup packed brown sugar 1/2 tsp vanilla extract 1 egg 3/4 cup self raising flour pinch of sea salt Butterscotch Sauce: 1/2 cup brown sugar 150ml whipping cream 1/2 tsp vanilla extract 30g salted butter Directions: Preheat oven to 180°C. Place dates and baking soda in a bowl, pour over the boiling water and stand for 20 minutes. Cream together the butter, vanilla and sugar until pale, light and fluffy. Add the egg and beat well. With a metal spoon or spatula, fold through the date water mixture and the flour until well combined. Spoon into 7-8 muffin cups and bake for 30-35 minutes until the skewer comes out clean. Cool in tin for five minutes before turning it out and cooling on a wire rack. To make the butterscotch sauce, combine all the ingredients in a heavy based saucepan and bring to a boil over medium heat, stirring constantly. When boiled, reduce heat to low and simmer for a few minutes until darkened and thickened. To serve, prick the warm cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for ten minutes before serving.

    Full image link →

    smilingfork:

    Sticky Date Pudding with Butterscotch Sauce

    Difficulty:
    ★★☆☆☆ (easy)

    Yield:
    8 individual puddings

    Ingredients:

    • 125g pitted dates, chopped
    • 1/2 tsp baking soda
    • 3/4 cup boiling water
    • 80g unsalted butter, softened
    • 1/2 cup packed brown sugar
    • 1/2 tsp vanilla extract
    • 1 egg
    • 3/4 cup self raising flour
    • pinch of sea salt

    Butterscotch Sauce:

    • 1/2 cup brown sugar
    • 150ml whipping cream
    • 1/2 tsp vanilla extract
    • 30g salted butter

    Directions:

    1. Preheat oven to 180°C.
    2. Place dates and baking soda in a bowl, pour over the boiling water and stand for 20 minutes.
    3. Cream together the butter, vanilla and sugar until pale, light and fluffy. Add the egg and beat well. With a metal spoon or spatula, fold through the date water mixture and the flour until well combined.
    4. Spoon into 7-8 muffin cups and bake for 30-35 minutes until the skewer comes out clean. Cool in tin for five minutes before turning it out and cooling on a wire rack.
    5. To make the butterscotch sauce, combine all the ingredients in a heavy based saucepan and bring to a boil over medium heat, stirring constantly.
    6. When boiled, reduce heat to low and simmer for a few minutes until darkened and thickened.
    7. To serve, prick the warm cake all over with a skewer and pour about a third of the butterscotch sauce all over the cake and allow to soak for ten minutes before serving.

    (via yateater)

    Source: vintagetrinkets.blogspot.com

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      this when have time :)
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    18. This was featured in #Food
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