Norm missed his Scottish mom's Christmas pudding so I used to buy him a President's Choice pudding that you heat in the microwave, for New Year's. He said it was okay, but not the same. I don't have Nan's recipe. This is an adaptation of the sticky toffee pudding served at Marben Restaurant in Toronto, (original recipe printed in the November 2020 Post magazine.)
I might make this with raisins as I don't have dates.
- 3-1/2 Tbsp unsalted butter, softened
- 5 Tbsp brown sugar
- 1 large egg, beaten
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp baking soda
- 1 tsp espresso powder and 1/2 cup boiling water OR 1/2 cup espresso coffee
- 2/3 cup chopped dates (stones removed) OR chopped figs OR raisins
Cream butter and sugar.
Beat in egg.
Sift together: baking powder, ginger, flour.
Fold flour mixture into the butter mixture.
Make 1/2 cup espresso coffee.
Pour over chopped dates and let sit 30 minutes.
Preheat oven to 375 degrees F.
Mix together batter and date mixture.
Batter will be runny.
Use a spatula to place into six 3-inch ramekins or a baking pan.
Batter should be 1 inch deep in the pan.
Bake at 375 degrees 15-20 minutes or until cake is firm and springy when touched.
Butterscotch Sauce
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 6 Tbsp heavy (whipping) cream
Melt butter and sugar together in saucepan.
Whisk until sugar has dissolved.
Whisk in cream, simmer till hot and thick.
Pour over pudding and serve immediately.
Top Pudding with:
- ice cream or whipped cream.
