I was always under the impression that it was difficult to make, but today I discover that other than the extra steps to prep the dates and the butterscotch sauce, it's really just like any other butter cake. And the sauce... well, all it takes is just 5 minutes! Couldn't be simpler.
And while SDP is usually served with vanilla ice cream, I decided I'd try something different - Macadamia Nut ice cream - and it was, no doubt, an excellent choice!
To all SDP lovers, this one's for you...
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Sticky Date Pudding:
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300ml water
1 tsp baking soda
40g walnuts (optional)
60g butter
40g brown sugar
100g white sugar
2 eggs
150g flour
1 tsp baking powder
1 - In a saucepan, heat the dates and water. When it starts to boil, stir in baking soda and remove from heat. Allow to cool a little, then blend dates and walnuts together till desired texture. If you like a finer cake texture, blend till smooth; if you like it with chunkier bits of dates and nuts, just blitz it a little.
2 - With a mixer, cream butter and sugars. Then add eggs one at a time. Mix well.
3 - Add date mixture and mix well.
4 - Sift flour and baking powder and fold into mixture till just combined.
5 - Pour into greased and floured baking pan. Bake at 160 degC for about 45 minutes.
Butterscotch Sauce:
120ml cream
90g brown sugar
80g butter
Combine all ingredients in a non-stick saucepan over low heat, stirring till sauce is smooth.
Macadamia Nut Ice Cream:
Head to your nearest Haagen Dazs outlet and pick up a pint of Macadamia Nut ice cream.
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