Sticky Date Pudding with Butterscotch sauce and Boozy cream
The recipe for this sticky date pudding is, without a doubt, my most requested recipe. And seeing that there are still a few weeks of winter to go in Australia, I just had to share it! I initially got the recipe from Lyn. Before that, I have to admit, I couldn’t really see what all the fuss was about. I had never had sticky date pudding in Singapore. My uni friends and I discovered it together during our first year in Australia, and while it was warming and sweet and perfect for winter, I thought that the butterscotch sauce could be too sweet and tended to be jelak. Jelak is a Malay word, and I can’t think of an English word that can really capture what it means, but it generally refers to the feeling you get if you eat something really rich or sweet, and are so overwhelmed that you just can’t have a morsel more. I hope that was descriptive enough! But yes, I felt like the sticky date puddings I had were tasty enough, but not WOW.
But I remember that WK was totally in love with sticky date puddings, and I tried to bake one for his birthday in my pathetic hall kitchen. I remember adding the bicarb to the dates while the pot was still on the stove, and my mixture evaporated to nothingness! I think I was trying to decide between screaming and crying, so yes, it is crucial to remove the date mixture from the heat and then add the bicarb.
But even after making my own sticky date pudding, I still wasn’t blown away. I remember saying this to Lyn when we were at her house for lunch one day and she had made a sticky date pudding. But, she told me that she had felt the same way as I did, until she found this particular recipe. That, and a second accompaniment: boozy cream! And when I tried this sticky date pudding, with a combination of the butterscotch sauce, and the rum and brandy cream, I was in love instantly!
Somehow, this pudding is unbelievably moist, with a deeper flavour of molasses, and NO bicarb taste that I find in so many other puds. And while the butterscotch sauce is sweet and sticky, the boozy cream perfectly cuts through the sweetness and adds a lushness that just brings it to another level, that I felt was missing from all those puds I had in the past.
And you know, I’ve made this numerous times for friends, and the response I get is always phenomenal. I remember bringing it along to L‘s birthday last year- it was the boys’ request- and we played a prank on them by hiding the last pieces and telling them there was none left. R just stood there open-mouthed, in shock, but L made the quickest beeline to his other half and tried to take her sticky date pudding out of her hands! It was just hilarious to watch! But everyone will be very happy to know that I invited the boys over and got them to help me eat this sticky date pudding after I took photos. And us girls were still laughing at them over that last incident!
And just quietly, this humble pudding recipe is going to feature in something very very special, coming up this December. I’m definitely going to blog about it, so stay tuned. In the meantime, do try this recipe. Everyone I’ve shared it with just could not believe how easy it is. All it takes is 1 saucepan and a fork. No kidding. And even if you are already a fan of sticky date pudding, give this one a go. I think you’ll never look back.
So tell me, what is your most requested recipe?
Sticky Date Pudding
1 ¼ cup dates
1 ½ cup self-raising flour
2/3 cup caster sugar
1 cup water
1 tsp bicarbonate of soda (baking soda)
Place dates and water in a small saucepan. Simmer until mixture thickens (the dates will break down to a mush). Take off heat and add bicarb. Quickly mix well (the mixture will froth up and have a lot of air in it). Add butter in and mix well. Add eggs and sugar. Fold in flour.
Place mixture in greased baking tin. Bake at 180 °C for 20-25 min.
Rum and brandy cream
3tbsp brown sugar
Put cream on low heat and dissolve brown sugar. Take off heat and add rum & brandy according to taste.
2/3 cup brown sugar
2/3 cup cream
60g unsalted butter
1/2 tsp vanilla essence
Place all ingredients in a small pan. Simmer 5 min on low heat.
To serve, pour butterscotch sauce and rum and brandy cream over slightly warmed puddings. Enjoy!