Ingredients: cup Dates - pitted and roughly chopped, cup Milk, teaspoon Baking soda, cup Brown Sugar (Demerara Sugar), teaspoon Cinnamon Powder (Dalchini), teaspoon Salt, cup All Purpose Flour (Maida), cup Butter (unsalted), cup Brown Sugar (Demerara Sugar), cup Butter - cubed, cup Fresh cream, teaspoon Vanilla Extract - or butterscotch essence, - or pecans (optional), Vegetarian diet
Instructions: To prepare Sticky Date Pudding With Butterscotch Sauce Recipe, take the dates and milk in a medium Saucepan and bring to a boil over high heat. Remove from the heat.Add baking soda and stir until the dates start to break down.Set the saucepan aside and allow mixture to cool for about 20 minutes.Take butter and brown sugar in a deep bowl.Using an Electric whisk, cream together butter and sugar until pale.Add the dates mixture and fold in gently.Sift in the flour, cinnamon and salt. Stir the mixture until everything is combined evenly.Preheat Oven to 180 degrees Celsius and grease the ramekins with butter.Spoon the mixture into ramekins/desirable moulds.Bake Sticky Date Pudding for 30 minutes or until a skewer inserted comes out clean.Method for Butterscotch SauceHeat all the ingredients in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.Increase heat to high and bring the sauce to a boil.Reduce heat to low and simmer, uncovered, stirring often, for 7-8 minutes or until the sauce thickens slightly.Remove the pan from the heat and set the Butterscotch Sauce aside.AssemblingOnce the sticky date puddings are baked, allow to cool for 5 minutes and then turn upside down on a serving plate.Smother the sticky date pudding with warm butterscotch sauce and serve with crumbled walnuts on top.