Sticky date pudding with butterscotch sauce

Name: How to cook Sticky date pudding with butterscotch sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 12 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Sticky date pudding with butterscotch sauce

Masterchef Australia’s recipe

Ingredient

Food ration :

Serves 12 servings

Cooking time :

2 hours

300 ml

unsalted butter at room temperature

140 g

Cooking instructions

* Step 1

Preheat oven to 180 C fan forced.

* Step 2

For the Sticky Date Pudding:

* Step 3

Place water in a saucepan over high heat and bring to the boil.

* Step 4

Meanwhile, chop dates to approximately 1cm in size and place into a heat-proof bowl. Add bicarbonate of soda. Once water is boiled, pour water over the dates and mix briefly. Set aside for 30 minutes.

* Step 5

Meanwhile, place butter, sugar and salt in a stand mixer fitted with a paddle attachment on high speed for 5 minutes or until very light and creamy. Add egg and egg yolk and continue to mix on medium speed for 2 minutes, or until well combined.

* Step 6

Remove bowl from the mixer. Add self-raising flour to the creamed butter and egg mixture and use a silicone spatula to gently fold ingredients together until almost fully combined. Add the date mixture and continue to stir with the silicone spatula until the mixture is fully combined.

* Step 7

Divide the mixture between the cake pan. Bake until a skewer inserted into the middle of the puddings comes out with a few moist crumbs clinging to it, about 20 minutes.

* Step 8

Remove the puddings from the oven and stand for approximately ten minutes before inverting onto a wire rack. Set aside at room temperature until ready to serve.

* Step 9

For the Bourbon Butterscotch Sauce:

* Step 10

Add 30ml bourbon to the sauce and boil for a further minute, then remove from the heat. Allow to stand for 5 minutes, then add remaining 30ml bourbon and salt, to taste. Set sauce aside at room temperature until ready to serve.