Jul 10, 2012

Sticky Date Pudding Cupcake

This is definitely the perfect dessert for a cold winter's night.

Honestly, I was never a fan of dates and I still am not. But if it is a sticky date pudding, I am all for it. With a nice scoop of butterscotch sauce and vanilla ice-cream. Mmmm. I might reheat some for myself later.

My sister and I have been putting off making this for a long time. The first time we decided we wanted to bake it, she finished all the dates before we could even start.

After that, we left this idea for a very long time. Until now. Probably because we had quite a big bag of dates in the apartment. And I am glad we finally made this pudding.

The only concerning thing about making this pudding or any pudding for that matter is that it does not actually come out as a pudding, but more of a cake-like texture.

After much research, we settled for The Little Teochew's recipe.

It is yum-my. The sticky date pudding was hot and pudding-y as it should be. The only downside was the butterscotch sauce as I did not get that toffee kick that I wanted. (:

Sticky Date Pudding


270g dates
1 1/4 cups water
1 tsp bicarb soda
60g butter, cubed
2 eggs
1 tsp vanilla extract
188g flour
150g brown sugar
  1. Place dates and water in a saucepan over high heat. When it starts boiling, add the bicarb soda and butter. Remove from heat. Stir and set aside for 25 minutes.
  2. Preheat oven to 180˚C. Line muffin tray.
  3. Mash the date mixture using a potato masher or an food processor until it becomes a paste.
  4. Whisk in eggs and vanilla extract, or add to the food processor and pulse it until combined.
  5. Combine flour and brown sugar in a separate bowl and mix. Use the back of the spoon to break any lumps of sugar.
  6. Pour the date mixture in and fold gently until just combined.
  7. Divide batter into the muffin tins and bake for about 30 minutes or until the cupcakes are firm to touch. Cover the cupcakes with aluminium foil if the top is browning quickly.

Butterscotch sauce 


185 ml whipping cream
165g brown sugar
150g butter, cubed
1/4 tsp vanilla extract
pinch of salt
  1. Combine all the ingredients into a saucepan over a medium heat. Stir constantly to avoiding burning.
  2. Leave to cool.
Finally, once the pudding is cooled down, use a skewer and poke a few holes. Pour the butterscotch sauce over and let it seep into the pudding. Anytime you want to eat the pudding, just reheat it in the oven for a few minutes!

So what are you waiting for? Go and make this. NOW!

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