Ever since I learnt how to cook I have always enjoyed making Sticky Date Pudding, especially individual servings. Actually I love making anything individual. The fact that you get your own special serving is, in my eyes, very exciting. I guess it stems down to being an only child until I was 15 years old and not really having to share with anyone 😛
Last night I had the urge to make dessert and it had to be gooey. So, you can guess what I made…
Sticky Date Puddings
2 cups Self-raising Flour
1 teaspoon Bicarb Soda
1 teaspoon Ground Cinnamon
1/3 cup Brown Sugar
125g chopped Dates
1 Egg, lightly beaten
1 cup Buttermilk or Milk
1/4 cup Brown Sugar
1 tablespoon Golden Syrup
1 tablespoon Brandy (I used Butterscotch Schnapps)
1. Sift flour, bicarb or soda and cinnamon together in to a bowl. Set aside.
2. Place sugar, butter, and dates in a saucepan and heat over low heat, stirring constantly until butter melts. Pour date mixture in to dry ingredients, add egg and milk. Mix until just combined.
3. Spoon mixture in to 6 greased 1 cup/250ml capacity muffin tins and bake for 30 minutes or until puddings are cooked when tested with a skewer.
4. To make sauce, place butter, sugar, golden syrup and brandy or butterscotch schnapps in a saucepan and heat over a low heat, stirring constantly, until sugar dissolves. Bring to the boil, then reduce heat and simmer for 3 minutes or until sauce is thick and syrupy.
Serve with warm puddings.
~ Enjoy ~
*Note: these are more like a muffin so you may want to drown it in the sauce to make it moist but once it does come in to contact with the syrup it is perfect!