Best Warm Sticky Date Fig Pudding With Creme Anglaise Butterscotch Sauce Recipes

OLD FASHIONED DATE PUDDING - STICKY DATE PUDDING WITH CARAMEL SAUCE

Old Fashioned Date Pudding - Sticky Date Pudding with Caramel Sauce image

Old Fashioned Date Pudding features a date cake with a rich, sticky caramel sauce that separates to the bottom while cooking. Serve warm with the sticky sauce poured over top and a dollop of whipped cream. One whiff or bite will take you back to Grandma's kitchen.

Provided by Barbara

Categories Dessert

Time 1h10m

Number Of Ingredients 12

Ingredients

1 1/2 cups water
1 cup brown sugar
3 Tablespoons butter
1 teaspoon vanilla
1 cup sugar
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped dates (seeds removed)
1/2 cup milk
1/2 cup chopped nuts (optional)

Steps:

Spray a 9 x 5 inch pan (bread pan) with nonstick cooking spray. Preheat oven to 300 degrees F.
For the sauce, boil together water, brown sugar and butter for 3 minutes in a small saucepan; add vanilla and take off heat to slightly cool while putting together pudding.
In a mixing bowl, combine sugar, flour, baking powder, and salt; add milk, chopped dates and vanilla. Mix together until a thick, sticky batter forms.
Spread pudding cake mixture into prepared bread pan; pour sauce over batter.
Bake for approximately 1 hour. If the center still looks wet after an hour, continue to cook 5 to 10 minutes until the center is set. The cake will be sticky, and the sauce layer will move to the bottom.
Serve warm or cold, topped with the sauce from the bottom of the pan. Dollop with whipped cream if desired.

Nutrition Facts : Calories 407 kcal, Carbohydrate 80 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 452 mg, Fiber 3 g, Sugar 64 g, ServingSize 1 serving

WARM STICKY FIGGY PUDDING

Warm Sticky Figgy Pudding image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
1 cup superfine sugar
2 eggs
2 1/2 cups self-rising flour
75 grams (2 1/2-ounces) dark chocolate, grated
Butter, for coating ramekins
Ice cream or whipped cream, for garnish
2 cups brown sugar
2 cups heavy cream
200 grams (7-ounces or 14 tablespoons) butter
Fresh figs, quartered, for garnish
Vanilla ice cream, optional
Whipped heavy cream, optional

Steps:

Preheat the oven to 350 degrees F.
Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.
Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate.
Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.
Prepare the sauce by stirring the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.
Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm.