Butterscotch Holiday Pudding
Updated: Dec 15, 2022
Prep time: 15-25 min | Cook time: 15-25min | Serving: 6 pieces
2 ¾ cup (350g) The Kind Harvest Co. Plain Flour
3/4 cup (200g) pitted dates (diced)
2/3 cup (150g) mixed dried fruits
1 1/4 cup (300g) boiling water
2 tsp (12g) bicarb soda
2 tsp (8g) vanilla extract
1 ½ cup (350g) salted butter (at room temperature)
1 cup (200g) dark brown sugar
4 large (190g) whole eggs (at room temperature)
4 ½ tsp (18g) baking powder
1 cup (200g) milk
1/3 + ¼ cup (136g) salted butter
½ cup (170g) double cream
1 ½ cup (239g) dark brown sugar
1 tsp (4.2g) vanilla extract
1 tsp (2g) all spice
1 cup (250g) store-bought brandy custard
Preheat oven to 160℃ (fan forced) or 180℃ (conventional).
Combine dates, bicarb soda, and boiling water in a bowl. Set aside for 10 minutes, then roughly mash with a potato masher or a fork.
Cream butter, sugar, vanilla together on medium-high speed till pale in colour, then add in eggs. Continue mixing on high speed for 2-3 minutes until voluminous.
Add milk and date puree, then mix till combined (note: batter will split).
Sieve dry ingredients together, then add into wet mix. Mix until no lumps of flour remain.
Pour batter into silicone dome moulds ¾ full or into lined baking tin of choice, then bake in the middle rack of the oven for 15 minutes (dome mould) or 35-40 minutes (baking tin) until a toothpick inserted in the centre comes out clean.
Note: oven time and temperature will vary according to oven type.
Serve cake warm with a drizzle of butterscotch sauce & a dollop of brandy custard.
Combine all ingredients together in a saucepan, then cook over medium heat stirring occasionally for 2-3 minutes until slightly thickened. Serve warm.