- Sticky Walnut & Butterscotch Puddings.jpg (38.78 KiB) Viewed 412 times
Takes: 1 hour
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 90g unsalted butter, softened, plus extra for greasing
- 210g dried pitted dates, chopped
- 1 tsp bicarbonate of soda
- 225g brown sugar
- 1 egg
- 150g self-raising flour, sifted
- 75g plain flour, sifted
- 50g walnuts, roughly chopped
For the butterscotch sauce:
- 375ml double cream
- 225g brown sugar
- 100g unsalted butter, chopped
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease 6 x 250ml dariole moulds.
2. In a heatproof bowl, combine the dates, bicarbonate of soda and 250ml boiling water. Stand for 10 minutes.
3. Meanwhile, in a mixing bowl, beat the brown sugar and butter together using an electric mixer until pale and creamy. Beat in the egg. Fold in the self-raising and plain flour, the date mixture and the walnuts.
4. Divide the batter evenly between the prepared moulds. Place in a roasting tin and bake for 35 minutes or until a skewer inserted into the centre comes out clean.
5. Meanwhile, combine the ingredients for the butterscotch sauce in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 2 minutes or until thickened slightly. Keep warm.
6. Turn the puddings out onto serving plates and serve warm, drizzled with the butterscotch sauce and with scoops of ice cream, if liked.
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