Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce
Entered for safe-keeping. From “super food ideas”, september 2008 (#1 australian food magazine). leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. refrigerate sauce in an airtight container. whiskey is an optional ingredient. i have tried to give u.s. Equivalents of measurements. double cream is the name in britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in britain is comparable to american half and half (and may also be called pouring cream), with between 10% and 12% fat. i am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.
Steps
Prepare pudding:.
Preheat oven to 180 degrees celsius.
Grease a 20 cm round cake pan.
Line base and side with baking paper.
Combine dates and 1 1 / 4 cups cold water in a saucepan.
Bring to a boil over medium heat.
Remove from heat.
Stir in bicarbonate of soda.
Stand for 15 minutes.
Process date mixture until almost smooth.
Place butter and sugar in a bowl.
Using an electric mixer , beat for 5 minutes , or until light and fluffy.
Beat in eggs , one at a time.
Stir in flour , chocolate , and date mixture.
Spread mixture into a prepared pan.
Bake for 1 hour or until a skewer inserted in the middle comes out clean.
Prepare sauce:.
Combine sugar , cream and butter in a small saucepan.
Stir over low heat until sugar has dissolved.
Increase heat to medium-high.
Bring to a boil.
Reduce heat to medium.
Simmer for 4 minutes or until slightly thickened.
Stir in whisky.
Serve cake with sauce and cream.
Ingredients
dried dates, cold water, bicarbonate of soda, butter, brown sugar, eggs, self-raising flour, dark chocolate, double cream, cream, whiskey