I love, love sticky date toffee pudding. My all time favorite pudding is from the Marmalade Pantry in Singapore. I’ve had sticky date pudding at a couple of other places but none can compare to the one at Marmalade Pantry. I figured that other places all bake their puddings but Marmalade Pantry steams their puddings. As such, I set out to find a steamed pudding recipe. It was a little challenging as most sticky date pudding recipes call for baking instead of steaming.
I finally found this one and had the chance to make it for a dinner date with a dear friend the other evening. The butterscotch sauce was divine. The only thing I added was a little bit of salt to add dimension to the sauce. I would have liked the puddings to be a little more fluffy and moist. But overall, the puddings turned out well. This is my first time steaming puddings so I do have a lot to learn.
Steamed Sticky Date Pudding with Butterscotch Sauce
(taken from My Diverse Kitchen; click here for recipe)
For the pudding:
- 1 cup coarsely chopped pitted dates
- 1 tsp baking soda
- 1 cup boiling water
- 50 g butter, softened (at room temperature)
- 3/4 cup loosely packed demerara (or brown) sugar
- 1 egg
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp salt
For the butterscotch sauce:
- 3/4 cup loosely packed brown sugar
- 1 cup light cream (25%)
- 60 g butter
- To make the butterscotch sauce, put all three ingredients in a saucepan and whisk together till combined. Over low heat, keep stirring the sauce till the butter melts and the sugar dissolves. Take off the heat and keep aside.
To make the pudding:
- Put the dates in a bowl and add the boiling water. Now add the baking soda, mix and allow the mixture to stand for 5 minutes.
- Blend the mixture till smooth. I prefer to blend till the mixture is smooth with some small date pieces in it.
- Put the date mixture into a bowl and add the butter, egg, sugar, flour, baking powder and salt. Mix well with a wooden spoon till combined. Divide the mixture equally between 5 or 6 well greased moulds.
- Cover the moulds with aluminium foil squares making a fold in the center. This will allow the pudding to rise well. Tie the foil down using string or with rubber bands. If you’re using rubber bands, ensure they’re not the kind that melts!
- Place the moulds on a steamer plate ensuring there is enough water in it but the level is not too high to get into the moulds.
- Steam cook the puddings for about 30 to 45 minutes. If you poke a skewer through the pudding it should come out clean when done.
- Remove the puddings from the steamer and remove the foil caps. Allow to cool in the moulds for about 10 minutes and then unmould the puddings. They should slip out easily.