Dessert

Boozy sticky date pudding with brown butter sauce

Name: Sticky date pudding with brown butter sauce recipe
Yield: 6
Ingredients: 60g unsalted butter, softened, plus extra, to grease; 170g brown sugar; 250g plain flour; 1 1/2 tsp baking powder; 3/4 tsp bicarb soda; 1 egg; 100ml whisky; 300g pitted Medjool dates, chopped; Vanilla ice cream, to serve; 275g brown sugar; 180ml thickened cream; 100g cold brown butter (see recipe note), chopped

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Boozy sticky date pudding with brown butter sauce

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by Carina La Delfa

CHEF

Jun 28, 2024

"The perfect winter dessert that’s so easy to indulge in. The brown butter sauce adds such a warm flavour." – Carina La Delfa.

You’ll need a 6-cup (1.5L) capacity baking dish for this recipe.

60g unsalted butter, softened, plus extra, to grease
3/4 cup (170g) brown sugar
1 2/3 cups (250g) plain flour
1 1/2 tsp baking powder
3/4 tsp bicarb soda
1 egg
100ml whisky
300g pitted Medjool dates, chopped
Vanilla ice cream, to serve

Brown butter sauce

275g brown sugar
¾ cup (180ml) thickened cream
100g cold brown butter (see recipe note), chopped

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup (1.5L) capacity baking dish with extra butter.
2.

Place sugar and butter in a stand mixer fitted with the paddle attachment. Mix on high speed until pale. Sift flour, baking powder and bicarb over the bowl, add the egg and mix on medium speed until combined. Add the whisky and 3/4 cup (180ml) water and mix on high speed until combined and smooth. Using a spatula, fold through the dates. Pour into the prepared dish and bake for 35-40 minutes until golden brown and a skewer inserted in centre comes out clean.
3.

Meanwhile, make the sauce. Bring the sugar and cream to the boil in a small saucepan, stirring until sugar dissolves. Remove from the heat. Add brown butter and stir until smooth. Keep warm.
4.

Serve warm pudding with the hot brown butter sauce and a scoop of ice cream.

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Recipe Notes

How to make brown butter: Cook chopped cold unsalted butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl to cool (the butter will burn if you leave it in the pan). If the recipe requires cold brown butter, place butter in the fridge to chill until set. To store for a longer period, cover with plastic wrap.