Individual Sticky Date Puddings

I love Mother’s Day as it one of the days of the year, I can choose to do exactly what I want.Since I am a mother, somewhere along the way, hopefully I will be in touch with my two daughters.

This year we had our eldest daughter Joanna staying with us. She had planned to take me out for a nice lunch, but she isn’t very well at the moment so she has ended up moving home for a few days. Lunch would have been nice, but I really enjoyed having Joanna at home and sharing wonderful conversation with her. Late in the morning, youngest daughter Jen rang me and we had a lovely long chat. It meant a lot to me as I know she is very busy at uni with her very demanding projects.

As a mother I don’t need presents to make me feel valued, just chatting with my wonderful daughters makes me very happy.

After conversation with my daughters, and a visit to my mother, I had the afternoon to spend exactly how I wanted. I thought about reading a book, or going for a walk, but my mind and motivation wandered to the kitchen. The hubby Andrew was cooking dinner later, but I wanted to make something for dessert. It might be hard to relate, but I find cooking relaxing, and I love cooking for others. So on Mother’s day afternoon I was time in my kitchen.

I whipped up my standby chocolate brownie, and then I had a craving for sticky date puddings. A few years ago, Andrew came home from a visit to friends in Tauranga, and raved about this dessert. Vanessa, who is a foodie like me, made this for Andrew and was completely unaware that Andrew did not like dates. After eating Andrew was converted. Thank you Vanessa for sharing this recipe with me.

The recipe can be made in one big tin, but I like to make individual puddings that can be freezed and defrosted later.

I’m sure this recipe will become a favourite in your house too.

INDIVIDUAL STICKY DATE PUDDINGS with Butterscotch Sauce

(Makes 12)

INGREDIENTS

1 1/2 cups date, roughly chopped

1 tsp baking soda

2/3 cup boiling water

125g butter, softened

2/3 cup sugar

2 eggs

1 tsp vanilla essence

1 cup self raising flour

METHOD

• Preheat the oven to 180 deg C.
• Spray a 12 hole muffin tin with baking oil
• Place dates and baking soda in a bowl, and pour over boiling water
• Stir and set aside for 20 minutes to cool
• Cream the butter and sugar with an electric beater until the mixture is light and fluffy
• Add the eggs, one at a time and beat well.
• Stir in the vanilla essence
• Sift in the flour and gently mix together until combined
• Fold in date mixture, including liquid
• Spoon the mixture into prepared muffin tins and bake for 15-20 minutes or until skewer comes out clean

BUTTERSCOTCH SAUCE

Place the following ingredients in a saucepan and bring to the boil. Simmer for 2-3 minutes. Remove from the heat and leave to cool

• 75 g butter
• 1/2 cup cream
• 1 cup brown sugar
• 1 tbsp golden syrup
• 1/2 tsp vanilla essenc

TO SERVE

Serve the cakes slightly warmed with a generous spoonful of butterscotch sauce, a dribble of cream.