Rich, moist sticky date puddings meet warm Lard Ass Butterscotch Sauce and baked with Lard Ass Salted Butter. Serve with thick cream or vanilla ice cream for a delicious Christmas dessert.
INGREDIENTS
200g pitted dates, chopped
250ml boiling water
1 tsp bicarbonate of soda
75g Lard Ass Salted Cultured Butter, softened
100g brown sugar
2 eggs
1 tsp vanilla extract
175g self-raising flour
200ml Lard Ass Butterscotch Sauce
Thick cream or vanilla ice cream, to serve
METHOD
Preheat oven to 180°C (160°C fan-forced). Grease six 250ml pudding moulds.
Combine dates, boiling water and bicarbonate of soda. Stand for 10 minutes, then mash thoroughly, leaving a few small pieces for texture.
Beat Lard Ass Salted Cultured Butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla.
Gently fold in flour, followed by the date mixture and its liquid, until just combined. Avoid overmixing.
Divide between moulds, filling approximately two-thirds full. Bake for 22–30 minutes, until risen and a skewer comes out with a few moist crumbs but no wet batter.
Warm Lard Ass Butterscotch Sauce gently over low heat until pourable.
Prick the warm puddings several times and spoon over a little Lard Ass Butterscotch Sauce and watch as it absorbs into the sponge.
Allow to soak in for 2–3 minutes, then turn out and serve with more warm Lard Ass Butterscotch Sauce and cream or vanilla ice cream.
