sticky date pudding

I got to make the Sticky Date pudding that was shown on Masterchef Australia a couple of weeks ago.
at long last. haha.
had the mind and heart to give it a try! hehe
and i must say.
I am super happy with how it turned out! hehe
from the pudding, to the praline to the butterscotch sauce.
absolutely loved it!

Baby holding up the whole piece of almond praline! hehe
nice colour aye? hehe
baby helped me with it. (:

the puddings coming out of the oven.
i didn’t have the metal holders.
so I just used the ramekins
and it came out nicely as well. hehe
almost like a souffle right? haha.
but really moist and spongy on the inside.

served with the butterscotch sauce and whipped cream with vanilla seeds.
AWESOME! (:
super happy hehe.

Recipe by Kirsten Jenkins – Masterchef Australia

Ingredients :
(Makes 8)

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour

Almond praline
½ cup (110g) caster sugar
¼ cup (35g) slivered almonds

Butterscotch sauce

50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Steps :

1. Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease eight (½ cup capacity) metal dariole moulds.
(I used ramekins! turned out good too!)

2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat.
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 using a hand beater,
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 between the eight moulds, until 2/3 full.

5. Place moulds in a baking tray,
carefully pour water in tray until it comes up 1/3 of the side of the moulds.
Bake in oven for 40 minutes or until golden and skewer comes out clean.

6. Meanwhile, 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.

Enjoy! (:

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