Sticky Date Pudding with Toffee Sauce
Maggie’s pudding is an authentic version of this Australian classic and naturally it pairs perfectly with an Aussie “sticky” from Rutherglen.
Servings: 12
Ingredients
- 1-1/4 cups chopped fresh dates
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 75 grams butter, chopped
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup self-rising flour
Toffee Sauce
- 150 grams butter, chopped
- 1 cup whipped cream
- 1-1/2 cups brown sugar
Directions
- Preheat the oven to 325F
- Place the dates, water and baking soda in a bowl and set aside for 5 minutes
- Put the date mixture, butter and sugar in a food processor and process until well combined. Making sure to scrape down the sides of the bowl. Add the eggs and flour and process until smooth
- Divide the mixture between a 12 cup muffin tin, lightly greased. Cook for 18 – 22 minutes or until cooked and tested with a skewer
- For the toffee sauce, place the butter, cream, and sugar in to a saucepan over medium heat and stir until the sugar is dissolved. Bring to a boil and cook for another 8 minutes or until thickened. Allow to cool and pour over the puddings when serving.
Wine pairing
Hobbs and Co., NV Campbells Rutherglen Muscat
Source
Chef Maggie of Indulgent Chef