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Chef Naomi Scensny creates individual sticky date puddings that are sure to make a lasting impression on your guests - and some sticky fingers as well!
Preheat oven to 180°c. Grease a 1/3 cup capacity muffin tray.
Place dates, bicarbonate soda and boiling water into a heatproof jug; stand for 5 minutes then carefully pour into blender jug. Place lid on jug.
Add butter and sugar and PULSE 2-3 times. Add butter and sugar and pulse 2-3 times. Add butter and sugar and PULSE 2-3 times; add flour and eggs and PULSE mixture until just combined. Do not over process. Scrape down sides of jug if necessary.
Divide mixture evenly between 12 holes of the muffin tray and bake for about 25 -30 minutes or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack. Serve warm.
Serve puddings with butterscotch sauce. To make sauce, combine all ingredients in a saucepan and cook, stirring, over a low heat until combined.
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