Gary Johnson dishes up a classic sticky date pudding for those with a sweet tooth.

Sticky date pudding is a delicious treat that can be served over the festive period. Show your loved one’s you care this Christmas by whipping them up this sweet and sticky treat.

Serving up this dish once you’ve prepared it is as easy as pie. To serve up the sticky date pudding simply reheat in the microwave for 30 seconds or serve straight from the oven. Turn out onto a dessert plate and pour a little sauce over the pudding. Smear some on the plate for garnish and add a dollop of double cream or a scoop of vanilla ice-cream.

Sticky date pudding is the perfect dessert to serve up after a cosy Christmas Eve celebration dinner or to enjoy on Christmas Day after a day of gobbling up delicious treats, swimming in the pool and opening presents. Ingredients for this crowd pleasing treat include unsalted butter, mixed spice, pitted chopped dates, rum, grated zest and thick cream.All these ingredients come together to create a melody of flavors that are sure to please anybody with a sweet tooth and send them to sugar heaven,

The thick butterscotch sauce is a particularly delicious addition to the dessert. Adding some chopped strawberry’s to the plate will add a touch of red festive cheer to the plate. So dish up and enjoy this sticky date pudding!

 

Ingredients:

Pudding:

½ tspn bicarbonate soda
150g pitted dates, chopped
1 orange, juiced and a little grated zest
125g unsalted butter
125g castor sugar
2 eggs
125g self-raising flour
Pinch of mixed spice

Butterscotch sauce:

300g brown sugar
50g unsalted butter
30ml rum
1 cup thick cream

Method:

To make the pudding:
Sprinkle bicarbonate soda on the chopped dates then pour the orange zest and juice over and set aside for 30 minutes. Cream the butter and sugar in a bowl with a whisk or a  mixer on medium speed.

Add beaten eggs at a drizzle until combined. Stir in the flour to reach a smooth paste before adding the dates. Lightly butter and flour teacups or ramekins, then divide the batter evenly between them, tapping down gently to remove any air bubbles.

Bake on a tray for 25-30 minutes at 180°C. Remove and allow to cool slightly on a cake rack.

To make the butterscotch sauce:

Combine and boil the sugar, butter, rum and cream for 5 minutes or until thick,stirring occasionally.

To serve:
Reheat in the microwave for 30 seconds or serve straight from the oven. Turn out onto a dessert plate and pour a little sauce overthe pudding. Smear some on the plate for
garnish and add a dollop of double cream or a scoop of vanilla ice-cream.