Wednesday, May 7, 2014

Sticky Date Pudding with Butterscotch sauce and Almond Pralines

My husband loves eating Sticky Date pudding...and this is my first time making it...I wonder why have I not made it sooner.
It is pretty simple and it taste really delicious. Definitely a keeper! This recipe comes from Masterchef by Kirsten Jenkins.
I know it looks like there's a lot of ingredients, but because this recipe has 3 different elements to it.
The sticky date pudding
The butterscotch sauce
The almond praline
Here is what you need:
Sticky Date Pudding
180g dates, pitted and roughly chopped
 1 1/4 cups (310ml) water
 1/2 tsp bicarbonate of soda
 3/4 cup (165g) firmly packed brown sugar
 60g butter, softened chopped
 2 eggs
 1 cup (150g) self-raising flour
 Butterscotch sauce
50g butter
 1 cup (220g) brown sugar
 1 cup (250ml) cream
 1 tsp vanilla extract

 Almond praline
 1/2 cup (110g) caster sugar
 1/4 cup (35g) slivered almonds, toasted
Here is what you need to do:
 1. Preheat oven to 160Celcius. Lightly grease eight (1/2 cup capacity) metal Dariole moulds (As I do not have those moulds, I used my Ikea muffin pan, it works fine - fill up about 2/3 full).

 2. Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat.
3. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.

 3. Beat butter and sugar in a bowl - a wooden spoon is sufficient. Gradually add eggs one at a time, beat until light and fluffy.

 4. Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly.

 5. Place moulds in a baking tray, carefully pour water in tray until it comes up 1/3 of the side of the moulds. (As I was using a muffin pan, I just added a tray of water on the lower rack) 
Bake in oven for 25 minutes or until golden and skewer comes out clean.

 6. As for the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat and cook caramel without stirring, swirling pan, until deep golden.
Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set. Break praline into pieces.
 7. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.
 8. To serve, place the hot pudding onto a serving plate, top with butterscotch sauce and shards of praline.
Happy Dating!! :)

No comments: