Sticky dates with salted bourbon butterscotch sauce

Watched MasterChef cooking program. Since I have sticky dates, I decided to try salted bourbon butterscotch sauce. As usual I like to change the ingredients. Have not had sticky dates for a while. I usually make them for Christmas dessert. In fact, I have done a few handfuls of sticky dates with different ingredients.

Google: “Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. Sticky Toffee Date Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture.”

Today, I have added cream fraiche as it will expire in three days’ time. I don’t like wasting food. In addition to it I have added Parisan browning essence for it to boost the essence flavour. I am also changing the method of cooking them. Instead of cooking dates and water in pot until softened. I use hand mix blended and it’s faster and softer.

Well, it turned out delicious and moist and I am happy with essence flavouring. I took it to my friend place as she had invited me to have dinner with her and family. We enjoyed it with a glass of dessert wine. Let’s bake!!!!


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
1 Tsp Parisan browning essence

Salted Bourbon Butterscotch Sauce

350 g brown sugar
300 g butter
130 g creme fraiche
130 ml thickened cream
6 Tsp bourbon whiskey
2 Tsp vanilla extract
1 1/2 Tsp salt, or to taste


Preheat oven 180 degrees 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, dates mixture, both essence 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 it’s done.

Remove pudding from oven and use a skewer to poke holes on the top of the puddings. Pour some of the butterscotch sauce over the pudding 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.

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