serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Twist On A Classic
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 340 g dried pitted dates
- 1 ½ tsp bicarbonate of soda
- 375 ml (1½ cups) boiling water
- 150 g unsalted butter
- 175 g brown sugar
- 3 eggs
- 225 g self-raising flour
- 1 tsp ground ginger
- vanilla ice cream, to serve
Granny butterscotch sauce
- 265 g brown sugar
- 80 g unsalted butter
- ½ tsp ground ginger
- ½ tsp table salt
- truffle oil, to taste (optional)
- 250 ml (1 cup) pouring cream
Standing time: 30 minutes
Instructions
- Place the dates and bicarbonate of soda in a heatproof bowl, then pour over the boiling water and stand for 30 minutes.
- Preheat the oven to 160˚C (140˚C fan forced). Grease a baking dish with butter or oil spray.
- Place the butter, sugar, egg, flour and ginger in a blender. Scoop out the dates from the soaking water and to the blender. Process until a smooth batter forms. Pour into a greased baking dish and bake for 40 minutes or until a knife withdraws clean.
- Meanwhile, for the butterscotch sauce, place the sugar, butter, ginger, salt and truffle oil if using in a saucepan over medium heat. Stir over low heat until the butter melts. Add the cream and simmer for 6 - 8 minutes or until caramelised and thick.
- Serve the sticky toffee pudding with butterscotch sauce and ice cream.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Twist On A Classic
