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Hetty Lui McKinnon’s self-saucing sticky date and butterscotch pudding

4 Jul 2023Prep time0:15Cook time0:45Skill levelLowServes6

I am always impressed when I bake a self-saucing pudding. It feels unlikely that a dessert so simple, with a technique so unconventional, would yield a delicious result. But time and time again, I am wowed by these humble, homey puddings that remind me distinctly of Australia.

This recipe combines two of my favourite desserts — sticky date pudding and butterscotch self-saucing pudding — into one stunning treat.

Tips: 

• Buy pitted medjool dates: I’ve used medjool dates which are rich, and caramelly, with a soft, chewy texture that falls apart in the batter.
• Sugar substitutions: For the butterscotch sauce, I’ve used golden syrup for a buttery and silky finish, but you could substitute with the same amount of maple syrup or 1/2 cup of brown sugar.
• Make it vegan: I’ve made this recipe vegan friendly, by providing the option to use vegan butter and non-dairy milk. For best results, opt for good quality non-dairy butter that comes in blocks (not the spreads) and choose a full-bodied non-dairy milk such as soy or oat. Coconut milk would work well too, changing the flavour profile slightly.
• Pour the sauce over carefully: When pouring the sauce over the batter, make sure you do this over the back of a large metal spoon — this step is important as you don’t want the liquid to break the surface of the batter. There should be two distinct layers. The rising agents in the batter — the baking powder in the self-raising flour — will cause the batter to rise, while the sauce, which is heavier than the batter, will sink to the bottom, forming a thick, sticky sauce. Nothing like a bit of pudding magic for dessert.
• Serve with: I like to eat this with vanilla ice cream that melts into the pudding, but you could also serve with thickened cream or custard.

Pour the butterscotch sauce over the back of a metal spoon and not directly onto the batter to create two distinct layers.(ABC Everyday: Hetty Lui McKinnon)none

Every month, we publish a new recipe from Hetty McKinnon, a food writer and cookbook author with a passion for vegetables. She’s the author of five cookbooks, Community, Neighbourhood, Family, To Asia, with Love and Tenderheart. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.

Ingredients

225g (1 1/2) cups self-raising flour

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon cardamom (optional)

165g (3/4 cup) tightly packed brown sugar


80g (4 tablespoons) vegan or dairy butter, melted, plus more for greasing (salted or unsalted both fine, see tips above if using vegan butter)

125ml (1/2 cup) non-dairy or dairy milk

165g (1 cup) pitted medjool dates, finely chopped

Vanilla ice cream (vegan or dairy), to serveButterscotch sauce

375ml (1 1/2 cups) boiling water

60g (3 tablespoons) golden syrup


40g (2 tablespoons) vegan or dairy butter, roughly chopped (salted or unsalted, both are fine. See tips above if using vegan butter)

Method

1. 1.Preheat oven to 180°C. Grease an 8–10 cup capacity oven-proof dish (mine was 22cm x 16cm) with butter.
2. 2.Place the flour, salt, cinnamon, and cardamom (if using) into a bowl and whisk to combine. Add the brown sugar and whisk again. Make a well in centre and add the melted butter and milk and fold to combine. Fold in the dates. Spread the batter evenly in the prepared dish.
3. 3.To make the butterscotch sauce, combine the boiling water, golden syrup and butter in a 2-cup capacity jug (or bowl with a spout) and stir until the butter is melted.
4. 4.Pour the sauce over the back of a large metal spoon and onto the batter. This step is important as you don’t want the liquid to break the surface of the batter, there should be two distinct layers (see tips and photo above).
5. 5.Place in the oven and bake for 40–45 minutes, until the batter has risen to the top, is set and the sauce bubbles around the edges. Stand for 5 minutes and then serve with vanilla ice-cream.

ABC EVERYDAY COOKING – Recipes, Cooking, Food and Cooking, Food and Drink

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