Sticky Date pudding

It's a new found love. Sticky Date pudding. Prior to trying this bake by a friend, I've never had any interest in date puddings. The lure of decadent chocolate layer cakes and calls from walnut-studded carrot cakes just distract me too much usually. To my surprise then, the sticky date cake my fren baked was uber good! Her version is light and a little fluffy, almost has the texture of a steamed cake. That.. started my journey into dates and butterscotch!

Still, few places I frequent offer sticky date cakes on the menu. It's an Australian favorite and my search for good sticky dates has so far proclaimed Robert Timms to have the best one. Heard that PS Cafe and Marmalade Pantry have good renditions as well. Planning to go PS Cafe next week, will update!

Sticky date pudding is also not a difficult bake, in fact, one of the more fuss-free recipe with less things to wash up. I used the recipe from The Little Teochew, and as with all her bakes, the cake did not disappoint. It's my 3rd time baking this today and so far, all who have tried it liked the cake. It's yummy, easy and you can ease back on the sugar and butter scotch. To all fans of sticky date pudding, please please try this on your own. You'll love it!

Recipe (Source) :

Cake:
270g pitted dates (I used King Soloman Deri Dates)
1 1/4 cup water
1 tsp bicarb soda
60g unsalted butter, chopped
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
100g brown sugar
2 eggs
1 tsp vanilla essence

Preheat oven to 180C.

1. Place dates and water in a pot, bring to boil on high heat.
2. Add bicarb soda and unsalted butter. Remove from heat and cool for around 10 min.
(be careful, the mixture will bubble up when soda is added, make sure the pot has sufficient height)
3. Blend the mixture with a hand blender
4. Add the eggs and vanilla essence and blend to combine, short few pulses is sufficient.
5. Mix all flour and sugar in a separate bowl and ensure that sugar has no clumps.
6. Add the wet mixture into the dry mixture and fold in to combine.

Pour into lined 8-in pan and bake for 55 to 60 minutes. I tent it after 30 minutes to prevent a charred top.
(If using muffin cups, bake for 25 - 30 minutes)
I made 1.25 times the above portion and baked for 60 minutes. I think 5 to 10 more minutes would be good as the base was still a little molten.

Butterscotch sauce:

180g thickened cream
160g brown sugar
150g unsalted butter
1 tsp vanilla extract
1/2 teaspoon sea salt

Place all ingredients in a pot and bring to boil. Simmer at low heat for around 5 minutes, constantly stirring the mixure until it thickens.

Once cake is done, cool for 10 minutes. Poke numerous holes in the cake and drench the sauce over cake. This ensure that the dates become sticky with the caramel sauce.

Drizzle more butterscotch for that additional buttery sweetness.
Serve warmed with a scoop of vanilla bean ice cream for best enjoyment.

The sauce can be refrigerated and stored for up to 2 weeks. Reheat before use.
Puddings can be refrigerated for up to 3 days and warm before serving.
Yumz!