Recipe: Sticky Date Pudding

Christmas is just around the corner, and we’re already planning what’s going to be on the menu for our festive celebrations!

The Sticky Date with Rum + Raisin Ice-cream and Butterscotch Sauce is a favourite on the new menu at Barrenjoey House. We thought we’d share the recipe with you so that you can make this recipe at home for your guests this festive season!

Recipe serves 12 (see below).

RUM + RAISIN ICE-CREAM

Ingredients

Raisins 150g

Rum 120ml

Sugar 200g

Egg Yolks 6

Cream 500ml

Milk 500ml

Vanilla Bean paste 1tsp

Method

Chop raisin roughly, soak rum in a bowl.

In a bowl whisk eggs and sugar until fluffy.

Heat milk, cream and vanilla until warm in a saucepan, over medium heat.

Combine all ingredients slowly into the saucepan.

Heat until the ingredients coat the back of the spoon.

Place in a container and put in the freezer.

Stir every 30 minutes until it sets.

Leave overnight to form into ice-cream.

STICKY DATE

Ingredients

Plain flour 150g

Pitted dates 300g

Vanilla Paste 1 tsp

Caster Sugar 150g

Whole Egg 1

Egg yolk 1

Baking Powder 1 tbsp

Bi-carb soda 15g

Hot water 300ml

Method

Pre-heat oven to 160C (fan forced).

Lightly oil a muffin tin or use melted butter to coat each muffin cup.

In a bowl add dates + bi-carb to hot water.

Soak until dates are soft.

In a seperate bowl whisk sugar, vanilla and eggs to “ribbon stage”.

Drain dates, stir into the mixture.

Fold in flour + baking powder.

Stir with a wooden spoon until all combined.

Fill the muffin cups to half way (allowing for them to rise).

Bake at 160C for 25 minutes.

BUTTERSCOTCH SAUCE

Ingredients

Brown Sugar 300g

Thickened Cream 200ml

Butter 75g

Method

Melt butter over a low heat.

Add brown sugar, stir until dissolved.

Add cream, whisk until it boils.

Serve warm.

Hint:

You can freeze any extra sticky dates you don’t need and reserve at your next dinner party!