Sunday, 20 April 2008

Sticky Date, Ginger & Macadamia Nut Puddings with Butterscotch Sauce

So this is the first recipe with my homemade Glace Ginger. When I first started making these last night I could never have dreamed that they would turn out so wonderful. They are rich and decadent. They have that gingerbread smell to them. These are not for the faint hearted, they are a meal in themselves. I think the next ones need to be made in smaller ramekins or make one large one and cut into small slices. It was a struggle between the heart and the tummy to finish one. The butterscotch sauce was heaven and complimented the puddings so well. I have taken a good old Women's Weekly recipe, tarted it up and enriched it in a very decadent way. So for all of you in need of comfort like I am at the moment, please take comfort in one of my gorgeous puddings.
  • 1 and 1/2 cups of dried dates
  • 1/4 cup of glace ginger
  • 1 teaspoon of bicarbonate soda
  • 1 cup (250ml) boiling water
  • 50g butter, chopped
  • 1/2 cup of firmly packed brown sugar
  • 2 eggs
  • 1 cup of self raising flour
  • 1 and 1/2 cups of macadamia nuts

Butterscotch Sauce

  • 300ml of cream
  • 3/4 cup firmly packed brown sugar
  • 75g butter, chopped

Preheat your oven to 180 degrees. Grease 4 medium sized ramekins or 8 small ramekins with butter. Cut circles of greaseproof paper and place in the bottom of the ramekins. Line each ramekin with a single layer of macadamias, reserve the rest for stirring through the pudding batter.

Combine dates, ginger, soda and boiling water in a heat proof jug and allow to stand for 5 Min's so the ingredients soften. Then using a stick blender, process until nearly smooth. Then add the eggs and blend a little more. Fold in the self raising flour and macadamia nuts. Fill ramekins 3/4 of the way with the batter. Place in your preheated oven and cook for 30 Min's. Stand for 10 Min's before turning onto plates.

To make the butterscotch sauce. Stir cream, butter and sugar over a low heat in a saucepan until the sauce is hot and smooth. Pour your hot butterscotch sauce over your puddings and your done. I served it with some cream to cut through the sweetness. Next time I think some marscapone would pair very well with the exceptionally sweet puds. That tangy sourness would make a wonderful contrast to the sweetness. As warned this is not for the faint hearted it is rich, it is sweet, it is everything a winter pud should be. Comforting isn't it?