Sticky dates with salted bourbon butterscotch sauce

Sticky date w salted bourbon butterscotch sauce.jpg          Sticky date w salted bourbon butterscotch cut up.jpg

Recreated from Picture below is masterchef.

Sticky Date Pudding with Salted Bourbon Butterscotch Sauce


250 g dates, pitted and chopped
380 ml water
225 g self-raising flour, sifted
3 eggs
225 g caster sugar
90 g soft butter
1 Tsp bicarbonate of soda
1 Tsp vanilla essence

Salted Bourbon Butterscotch Sauce
350 g brown sugar
300 g unsalted butter
130 g creme fraiche
130 ml thickened cream
6 Tsp bourbon whiskey
2 Tsp vanilla extract
1/2 Tsp ground pink Himalayan salt, or to taste


Preheat oven 180 C. Grease a large 5cm-deep round ceramic baking dish or a 25 X 35 cm rectangular dish. Combined dates, bicarbonate and water in a hand mix blender; blend till soft, and then set aside to cool. Beat butter and sugar in a bowl with an electric mixer until thick and pale, and then add eggs one at a time, beating well after each. Fold in vanilla, date mixture and then flour. Spoon mixture into dish and bake for 45 minutes – 1 hour or until springy to the touch and skewer inserted comes out clean.

Meanwhile For the Butterscotch Sauce, place all ingredients into a small saucepan and simmer over a low heat until dissolved. Increase to medium heat and allow mixture to bubble away for 5 minutes. Add bourbon whiskey. Add salt, to taste, and set aside in saucepan until ready to use to pour over the pudding once its done.

Remove puddings from oven and use a skewer to poke holes in the top of the puddings. Pour some of the butterscotch sauce over the puddings to soak in and return to oven for 7 minutes. Remove from oven and serve pudding with the remaining butterscotch sauce thicken cream or ice cream or vanilla custard.