To serve place the hot pudding onto a serving plate top with butterscotch sauce and shards of praline. The combination of crunchy almond crumble and praline ice cream is a match made in heaven with this traditional sticky date pudding. Sticky date cupcakes with butterscotch buttercream and almond praline makes 10 12 cupcakes cupcakes for the cupcakes follow the above pudding recipe and divide among a cupcake paper lined muffin tin filling each three quarters. Bake at 180 degrees celsius on an upper shelf for 30 minutes or until an inserted skewer comes out clean. For the butterscotch sauce combine butter sugar cream and vanilla in a saucepan over low heat until butter melts and sugar dissolves.
Bring sauce to the boil reduce heat and cook for 5 6 minutes or until sauce thickens slightly. The praline adds a wonderful crunch and deep caramel if you must add another element then let me suggest a cool vanilla ice cream to soften the sweet hot pudding. The sticky date pudding itself was very tasty even though i don t normally like sticky date puddings out at restaurants. Arrange this dessert on a plate from our artisan collection with the butterscotch sauce in a small artisan jug. Remove and add bicarb stir until dates break down cool.
Beat butter and sugar gradually add eggs beat until light and fluffy. Beat butter and sugar gradually add eggs beat until light and fluffy. Bring sauce to the boil reduce heat and cook for 5 6 minutes or until sauce thickens slightly. Ingredients for the sticky date pudding. To serve place the hot pudding onto a serving plate top with butterscotch sauce and shards of praline.
