Sticky Date Pudding

My sister and 2 kiddo's are staying with me this weekend so of course I set out to impress with a dessert that not only looked good but tasted great... and didn't really take that much effort to make. Add that up with my sisters love of sticky date pudding and I knew exactly what to make. This recipe is really straight forward and can all be made in advance if needed, just remember whilst the pudding and sauce can be kept in the fridge its best to keep the praline in baking paper and then in an airtight container or wrapped tightly with glad wrap.

Sticky Date Pudding
(serves 4)

Ingredients - Pudding:
85g of pitted dates - roughly chopped
155ml water
1/4 tsp bicarb soda
30g butter - diced and softened
85g brown sugar
1 egg
1/2 cup self raising flour

Ingredients - Almond Praline:
20g slivered almonds
55g caster sugar
1 tbs water

Ingredients - Butterscotch sauce:
40g butter
150g brown sugar
200ml cream
1 tsp vanilla extract

Method:

1. Preheat the oven to 180 degrees celsius or 160 if fan forces. Lightly grease 4 dariole moulds (1/2 cup capacity). Note: I find a light coating of baking spray works well.

2. Place the chopped dates and water into a small saucepan and bring to boil over a high heat. Remove from the heat and add the bicarb soda, stirring until the dates start to break down (about 1-2 minutes). Set aside to cool, stirring occasionally.

3. Beat together the butter and sugar until light and creamy. Add the egg and beat until everything is combined, you may need to scrape down the sides of the bowl. Add the date mixture and stir to combine. Carefully fold through the flour. Divide mixture evenly among the prepared moulds. Note: At this stage you can put the puddings in the fridge until ready to cook.

4. Place the moulds in a baking dish. Carefully pour enough boiling water (a kettle is the easiest way) to come up about 1/3 of the way up the sides of the mould. Bake for 40 mins or until a skewer comes out clean when inserted into the centre of the pudding.

5. To make the almond praline, line an oven tray with baking paper and scatter the almonds on it. Combine the sugar and water and place over a medium heat. DO NOT STIR THIS MIXTURE. If the sugar doesn't seem to be dissolving evenly, swirl the saucepan. As soon as the mixture starts to become a golden caramel colour remove from heat and swirl until all the mixture has an even colour, then carefully pour over the almonds. Cool until set, then break into pieces. NOTE: The toffee is extremely hot, be carefully when handling it. If it taste's bitter and burnt you cooked the sugar for too long.

6. To make the butterscotch sauce, combine the butter, sugar, cream and vanilla extract in a small saucepan . Stir over a low heat until all the butter melts and sugar dissolves. Bring to the boil and then reduce heat back to low, stirring constantly cook the sauce for 5-6 mins or until it thickens slightly. NOTE: Once cooked, this can be refrigerated and reheated when required. It also goes great over good vanilla ice cream.

7. To serve, invert the hot puddings onto the serving plates, top with butterscotch sauce and shards of praline.