Sticky date pudding with butterscotch sauce and almond praline

Pudding and winter go together like icecream and summer. While I love pudding at any time of year, there's something extra nice about having a nice fluffy saucy pudding with a dollop of cream when it's cold outside.

This pudding went down a treat. It's probably the best sticky date pudding I've ever had, a sentiment reaffirmed by my boyfriend. I'm especially happy in the knowledge that we have another two in the fridge for tomorrow night.

My comments for this recipe are in italics.

Stickdate pudding

(Recipe adapted from Masterchef)

Serves 4

90 gr dates, pitted and roughly chopped

155 ml water

1/4 tsp bicarbonate of soda

82 gr firmly packed brown sugar

30 gr butter, softened chopped

1 egg

75 gr GF self raising flour (I use White Wings)

Almond praline

55 gr caster sugar

17 gr slivered almonds

Butterscotch sauce

25 gr butter

110 gr brown sugar

125 ml cream

Step 1: Prepare the dates

Preheat oven to 180˚C (160˚C fan-forced). Lightly grease four (½ cup capacity) metal dariole moulds (I used ramekins).

Place dates and water in a saucepan and bring to the boil over a high heat. Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.

Step 2: Prepare pudding batter

Beat butter and sugar in a bowl using a hand beater, gradually add egg, beat until light and fluffy.

Add date mixture, stir to combine. Carefully fold through sifted flour, divide mixture evenly between the four moulds, until 2/3 full.

Step 3: Cooking the puddings

Put a kettle of water on to boil.

Fold a clean tea towel in half and place it on the bottom of a baking tray (this will prevent the bottom of the pudding cooking quicker than the rest of the pudding). Place moulds in a baking tray, carefully pour the boiling water in the tray until it comes up 1/3 of the side of the moulds. Bake in oven for 40 minutes or until golden and skewer comes out clean (I found I only needed to cook the puddings for 25 minutes, turning after 15 minutes).

Note: if the puddings start to brown, loosely cover with a piece of foil, shiny side down.

Step 4: Make the almond praline

Meanwhile, for the almond praline, combine sugar and 1 tablespoon of water in a saucepan over medium heat and cook caramel without stirring, swirling pan, until deep golden. Scatter almonds onto a baking paper lined oven tray, pour over caramel and cool until set. Break praline into pieces.

Step 5: Make the butterscotch sauce

For the butterscotch sauce, combine butter, sugar, and cream in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.

Step 6: Serving

Run a butter knife around the pudding to loosen. Invert the hot pudding onto a serving plate, top with butterscotch sauce, shards of praline and a dollop of cream.