Kris: The nights are still pretty mild in Hobart, so it’s a great opportunity to enjoy this dessert before Summer hits. This is Caroline’s Sticky Date Pudding Recipe. I thought a Butterscotch Sauce made with Flying Dog Horn Dog Barley Wine instead of brandy would work really well. It was also a perfect match to drink with the dessert too.
Sticky Date Pudding
150g Pitted dates
3/4 cup water
1 Tbs finely grated ginger
1 vanilla bean
1/2 tsp bicarb soda
1 egg
70g unsalted butter(softened)
1/2 cup brown sugar
200g self-raising flour
Place dates, water,ginger and split vanilla bean in a saucepan
Simmer for 15 minutes on a low heat
Take off heat and allow to cool
Pre-heat an oven to 180C
Cream butter and sugar with electric mixer
Add egg and beat for a few more minutes
Remove vanilla bean and fold in date mixture
Sift in the flour and fold through the mixture
Grease a 6 muffin tin with butter
Spoon in mixture (don’t overfill as they will rise)
Place in the oven and cook for 20-25 minutes or until you pierce the puddings with a skewer stick and it comes out clean
Let them cool a little and turn out onto a wire cake rack
Serve with Barley Wine Butterscotch sauce (recipe below)
(see our puppy friend charlie in the background? he helped with the photo shoot, but is a bit camera shy)
Barley Wine Butterscotch Sauce
100 ml Barley Wine
100ml cream
180g soft brown sugar
90 g butter (cubed)
2 tsp vanilla essence
Method
Place the sugar and butter in a saucepan on medium heat
Allow it to bubble away until it forms a caramel
Remove from the heat and add vanilla
Add barley wine and whisk
Place back on low heat and stir through the cream
Simmer for a few minutes
Serve warm over the Sticky Date pudding
Kris: I really love barley wines and this dessert is a great match with the Flying Dog Horn Dog Barley Wine. It’s sweet, rich and malty with some interesting aniseed, caramel and chocolate characteristics. The big malt balances out the 10.2% alcohol. The bottle we opened has been aged for 2 years. It’s aging really nicely.A great Australian version is Feral Razorback Barley Wine from Western Australia.
Caroline: Gooey sauce and warm pudding…delicious. I’m not usually a huge fan of barley wines, but it is a great match for this dessert…
looks amazing
have a great thanksgiving dinner tonight