Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

KateL's Note:

Entered for safe-keeping. From “Super Food Ideas”, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.

• Total Time: 1 hrs 45 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 12

DATE PUDDING

• 250 g pitted dried dates (8.8 oz.)
• 1 ¼ cups cold water
• 1 teaspoon bicarbonate of soda or 1 teaspoon baking soda
• 125 g butter , chopped (4.4 oz.)
• 1 cup firmly packed brown sugar
• 3 eggs
• 1 ½ cups self-raising flour (or 1 cup and 2 Tbsp. flour and 2 tsp. baking powder and 3/4 tsp. salt)
• 100 g dark chocolate , finely chopped (3.5 oz.)
• double cream , to serve (whipping cream, whipped, or beaten mascarpone to form a thick sauce)

BUTTERSCOTCH SAUCE

• ¾ cup firmly packed brown sugar
• 1 cup cream
• 75 g butter , chopped (2.65 oz. or 16 tsp.)
• 1 tablespoon whiskey (optional)

Directions:

1. PREPARE PUDDING:.
2. Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
3. Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
4. Stir in bicarbonate of soda. Stand for 15 minutes.
5. Process date mixture until almost smooth.
6. Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
7. Beat in eggs, one at a time.
8. Stir in flour, chocolate, and date mixture.
9. Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
10. PREPARE SAUCE:.
11. Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
12. Increase heat to medium-high. Bring to a boil.
13. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
14. Stir in whisky (if using).
15. Serve cake with sauce and cream.