Treats and things

I did, and I had the perfect excuse to make it – Mother’s Day! This is about the only productive thing I did on Mother’s Day as my hubby and babies totally spoiled me, starting with breakfast in bed and ending with a delicious roast venison meal cooked by my darling hubby for Mum and I (and the rest of the family).

I wanted to make a pudding that would compliment the beautifully, tasty, homely roast and what’s more warm and comforting than a good ol’ sticky date pudding?!

I adapted the recipe somewhat to accommodate my mum’s gluten free needs and it turned out a treat.

Sticky Date Pudding

1 1/2 cups pitted dates, chopped
1 cup boiling water
1 tsp baking soda
60g butter, cubed, softened
¾ cup brown sugar
2 eggs
1 cup self-raising flour (or 1 cup Healtheries Gluten Free Baking Mix + 3/4 tsp baking powder)

Butterscotch Sauce

2 cups brown sugar
250ml cream
50g butter
1 tsp vanilla essence

Preheat oven to 180°C. Grease six large non-stick muffin pans and line the bases with non-stick baking paper.

Combine the dates, water and baking soda in a bowl. Set aside for 10 minutes.

Use an electric beater to beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the flour.

Spoon the mixture into the prepared pans. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.

Meanwhile, whilst the puddings are in the oven, combine all the sauce ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.