Sticky date pudding, with a salted whisky butterscotch, and vanilla custard

Oh god! Oral presentations suck, I really, really, really hate them! Interviews fine, stick me in a negotiation an I love have a chance to battle it out, but oral presentations urgh. No matter how hard I try I always speed up, I can’t help talking a mile a minute and if it wasn’t for the need to breath  I think I would keep prattling on until I just passed out. I’m about to do mine tomorrow and boy the nerves are really starting to kick in. Thank goodness I have this pudding(well actually the whisky butterscotch!) to keep me calm. I’m in a lecture at the moment, listening to the music of  all the muscles of the lower limb and its nerve supply…ahhhh the joy 😛 Anyway here’s the recipe, hope you enjoy the whisky butterscotch- word of advice if you’re not really a whisky drinker its probably best to add less then the amount I’ve listed in the ingredients, its my usual drink of choice and so I kind of added it with a heavy hand!


for the pudding

  • 1 1/4 cups (275g) seeded dried dates
  • 1 1/4 cups boiling water
  • 1 tablespoon bicarbonate of soda
  • 50g butter, cubbed
  • 1/2 cup (110g) brown sugar
  • 2 eggs
  • 1 cup self-raising flour

for the butterscotch

  • 1 1/2 cups brown sugar
  • 2 tablespoons unsalted butter
  • 2 teaspoon flakey sea salt,
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 1/4 cup whiskey
  • 1 teaspoon vanilla extract

for the custard (serves 3 ish- I like to have it fresh and warm so I only ever make a small amount so this won’t match the butterscotch amount, if you want the same triple the recipe)

  • 200mL pouring cream
  • 100ml milk
  • 1 teaspoon vanilla essence
  • 2 egg yolks
  • 50gm sugar


for the pudding

  1. Preheat oven to 180C/160C fan forced. Grease a deep 20cm round cake pan and line base with baking paper.
  2. Add the dates and the water into the food processor bowl, stir in the bicarbonate of soda and cover with lid, stand 5 minutes.
  3. Add the butter and brown sugar into the date mixture and process until well combined
  4. Add eggs and flour and process again until just combined.
  5. Pour mixture into pan and bake 30-40 mins (until cooked through)
  6. Allow to cool and invert the pan, slice and serve!

for the butterscotch

  1. Add the sugar, salt, butter into a medium pot.
  2. Place the pot over medium heat and add just enough of the water so the sugar just starts to dissolve.
  3. Once the butter has melted whisk in the cream and simmer continuously for 12-15 mins or until the mixture starts to thicken.
  4. Once thickened add in the vanilla essence and whisky and simmer for 3-5 mins or until mixture thickens again.
  5. taste and add any more salt or vanilla if needed. Turn off the heat and spoon over the pudding.
  6. Allow any remaining butterscotch to cool, jar and keep in the refrigerator for up to a month

for the custard

  1. Heat the cream, milk, and vanilla together, bringing it just to boil then drop the temp down again.
  2. Simultaneously whisk the sugar and egg yolks together.
  3. Whisk the cream mixture into the egg mixture.
  4. Transfer into the pot again and stir while simmering over medium heat until mixture thickens. Stop simmering when it is thick enough to coat the back of a wooden spoon.
  5. Strain the mixture and serve with the pudding and butterscotch

Top let: pudding mixture. Top right: whisking the cream into the butterscotch mixture. Bottom left: whisking custard mixture. Bottom right: the lactose free milk I use!

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