I know I know! I’ve teased you with this beauty’s pictures on Twitter and Facebook. But the main teaser was Lurpak. Oh yes! Lurpak tweeted a picture of yummy and moist Sticky Date Pudding few days back. I saw the picture and I went gaga.
I went to my kitchen and made a low calorie version of it, and guess what, the whole dessert was gone in less than 20 hours, it was that good, in fact, you won’t help but close your eyes while enjoying a slice.
It was spongy and light, the butterscotch sauce was unbelievable. When calculating the calories and servings of this cake, I mentioned one tablespoon of sauce on a slice of cake, but believe me a teaspoon or two is more than enough. Although this is not your regular butterscotch recipe but yet very rich, so a little goes a long way.
Now! I’m not going to take all the credit here, this recipe was inspired by Chelsea Sugar. All I did was tweak it a bit to make it lighter, also I didn’t add the butter sugar and date in a blender!
Sticky Date Pudding
Serves 12. One slice with one tablespoon of sauce is 226 calories.
1 cup unpacked, pitted, and chopped medjool dates
1 cup all purpose-flour
1 cup boiling water
1 tsp baking soda
Pinch of salt
1 teaspoon vanilla
1 tsp baking powder
3 tablespoons butter unsalted (at room temperature)
1/2 cup brown sugar packed
1 medium egg
1 egg white
3 tablespoons butter
1/2 cup brown sugar packed
1/2 cup very hot evaporated milk
1 teaspoon vanilla extract
Making the cake:
– In a bowl, add the dates, sprinkle baking soda, then pour hot water. Cover and keep it aside for 20 minutes.
– In a bowl, add butter and sugar, beat until creamy and lighter in color.
– Add one whole egg and vanilla to butter mixture, beat until combined, then add the egg white and beat well.
– Sift or whisk together flour, baking powder, and salt. Add to butter egg mixture and gently fold.
– Add the date and baking soda mixture along with the water to the batter and fold gently, just until combined. Over mixing will result in tough cake.
– Pour the batter in 8×8 baking pan, which was greased and floured, or you can use parchment paper, which I feel is best for this cake.
– Bake for 40 to 45 minutes in a pre-heated oven of 180C/350F.
– When tooth pick inserted in the middle comes out clean, your cake is ready.
– Place on wire rack to cool, then cut into 12 squares.
Making Butterscotch Sauce:
– In a saucepan, add the butter, sugar, vanilla, and the hot milk.
– Stir the mixture until the sugar dissolves.
– On a medium heat, stir the previous mixture until it comes to a boil. Turn off heat.
– When at room temperature, store the butterscotch sauce in airtight container. Refrigerate.