Wednesday, June 27, 2012


Nothing better for a cold night....

Sticky Date Pudding


1 ¾ cups dried pitted dates
• 2 teaspoons instant espresso powder
• 1 cup boiling water
• 1 teaspoon baking soda
• 60g butter, chopped
• ¾ cup brown sugar, firmly packed
• 2 eggs
• 1 cup self-raising flour
• 100g dark chocolate, melted

Chocolate Butterscotch Sauce

• ½ cup brown sugar, firmly packed
• 2/3 cup cream
• 50g butter
• 1 tablespoon cocoa powder, sifted

1. Combine the dates and espresso powder in a small bowl, and pour over the boiling water. Stand for 20 minutes. Place in the bowl of a food processor with the baking soda and pulse until smooth.
2. Preheat the oven to 180°C (355°F). Grease and line with baking paper a 6-hole texas muffin pan, or four ramekins.
3. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating in between each addition. Add half the flour and mix on low speed.
4. Add the date puree, mixing until combined, and then add the remaining dry ingredients. Fold in the melted chocolate.
5. Divide mixture among cases and bake for 15-30 minutes (depending on size) or until a skewer inserted into the center of the cake comes out clean. Stand cakes for 2 minutes and then turn onto wire rack to cool slightly. Remove paper.
6. To make the chocolate butterscotch sauce, stir ingredients in a medium saucepan over medium heat, without boiling until sugar dissolves. Bring to the boil, and then remove from the heat.
7. Serve warm cakes drizzled with sauce and whipped cream or ice cream.


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The Boutique Markets Team