This handy freezer-friendly sticky date dessert is your licence to chill – and thrill!
Ingredients
- 1 1/2 cups roughly chopped pitted dried dates
- 1 teaspoon bicarbonate of soda
- 100g butter, softened
- 3/4 cup caster sugar
- 3 eggs
- 1 1/3 cups self-raising flour
- 3/4 cup pecan nuts, toasted, chopped
- Double cream, to serve
Butterscotch sauce
- 1 cup firmly packed brown sugar
- 60g butter
- 300ml pure cream
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base with baking paper.
- Step 2Combine dates and 1 3/4 cups cold water in a saucepan. Bring to the boil over medium heat. Remove from heat. Stir in bicarbonate of soda. Cover. Stand for 5 minutes. Process mixture until smooth.
- Step 3Using an electric mixer, beat butter and sugar until combined. Add eggs, 1 at a time (mixture will curdle at this stage). Transfer mixture to a large bowl. Stir in flour, then pecans and date mixture. Pour mixture into prepared pan.
- Step 4Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand for 10 minutes. Turn onto a wire rack to cool.
- Step 5Meanwhile make butterscotch sauce: Place sugar, butter and cream in a saucepan over medium heat. Cook, stirring, without boiling, for 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Serve pudding with sauce and cream.
- High fibre
- High protein
- Vegetarian
Nutrition
1555 kj
Energy
16g
Fat Total
6g
Saturated Fat
4g
Fibre
6g
Protein
88mg
Cholesterol
437.36mg
Sodium
35g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Wrap whole pudding in plastic wrap, then foil. Freeze for up to 3 months.
To serve: Stand at room temperature for 4 hours to thaw. Microwave on medium-low (30%) for 10 to 15 minutes, checking every 5 minutes, or until pudding feels warm. Stand for 5 minutes. Serve with butterscotch sauce and cream.
Related Video
- Author: Liz Macri
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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