Dates And Butterscotch Self Saucing Pudding
Servings: 6
This classic self saucing pudding is very simple and easy to make. The dates and butterscotch flavours work really well.
Print Recipe
Ingredients
- 1 cup Self -raising flour refer notes for substitute
- 1/2 cup Firmly packed brown sugar I used soft light brown sugar
- 20 gms Unsalted butter melted (measured before melting)
- 1/2 cup Milk
- 70 gms Dried seedless dates finely chopped
For Caramel sauce
- 1/2 cup Firmly packed brown sugar
- 1 3/4 cups Boiling water
- 50 gms Unsalted Butter
Instructions
- Preheat oven to 180 C, 10 mins before baking. Grease 2 litre (8 cups) shallow baking dish.
- Combine flour, sugar, butter, milk and dates in medium bowl, using a wooden spatula, till everything is mixed well. Spread mixture into greased baking dish.
- To make caramel sauce, stir the ingredients listed under "for caramel sauce" in medium size heatproof jug until sugar is dissolved and butter is melted.
- Pour the caramel sauce slowly over the back of a spoon onto mixture in dish.
- Bake Pudding in preheated oven for about 45 minutes or until the centre is firm. Stand 5-10 mins before serving. Serve hot or warm with whipping whipping cream or vanilla ice cream or as it is.
Notes
Substitution for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.
It's better to serve it warm and preferable on the day it's made. However, if there is left over or if you want to make it in advance, let the pudding cool completely and store in the fridge. Reheat each slice in microwave for 10-20 seconds, before serving or you can re heat the whole pudding in oven at 180 C, for 15-20 mins.
I guess, if you are storing in fridge, the sauce might be absorbed by the cake, so it's better to make a bit of extra sauce and store it separately. While reheating, re heat the pudding and the sauce separately and serve together. You can make half or quarter the qty of sauce mentioned in the recipe, as extra qty.
