Berrington's seasonal sticky date and butterscotch puddings
This is a recipe that is almost impossible to resist, especially as the cold nights draw in. Nothing beats watching the heat come off one of these golden drops of sweetness as the frost sets in out of the window.
- 140g/5oz ready chopped dates
- 150ml/¼ pint boiling water
- ½ tsp bicarbonate of soda
- 55g/2oz butter
- 55g/20z soft dark brown sugar
- 1 egg
- 85g/3oz self-raising flour
For the sauce
- 85g/3oz light brown sugar
- 25g/1oz salted butter
- 150ml/¼ pint single cream
- Put the dates in a medium saucepan with the water and bicarbonate of soda and stir until the soda has dissolved. Add the butter and sugar and continue to cook for a few minutes until the dates are soft enough to beat to a purée.
- Remove the pan from the heat and quickly beat in the egg and flour until well mixed.
- Divide the date mixture evenly between four lightly buttered 200ml/7fl oz pudding moulds. Cover with buttered foil, put in the top of a steamer, cover and cook for about 1 hour or until well risen and a skewer comes out cleanly when inserted into the centre of one of the puddings.
- While the puddings cook, make the sauce. Add the sugar and 2 tbsp of water to a small saucepan, heat gently without stirring until dissolved then boil for a few minutes until it begins to smell of toffee. Take off the heat and carefully stir in the butter then cream until smooth.
- Loosen the edges of the puddings (maybe with a rubber spatula), turn out on to plates then spoon over the sauce and serve with a scoop of vanilla ice-cream, or maybe even custard.