Happy Mother’s Day to all the amazing mother’s out there. I hope you all had a beautiful day with your loved ones. If you are a mother, step mother, 4 legged mother – what ever sort of mother you may be, I hope you all had a special and wonderful day.
My mum died 12 months ago at the young age of 62, I hope she had a lovely day wherever she may be. I hope everyone out there who has lost their mother, have had miscarriages, stillbirths or lost a child got through the day ok and was not alone and with someone they love.
In Victoria, we are still under strict restrictions. I didn’t get to see my oldest child yesterday, just as I didn’t get to see him at Easter time. However, thankfully last week at the farmers market, he and his girlfriend came to the market with my 4 legged grandchild and I finally got to see them. That was a good day!
Today in Victoria, Dan is announcing lesser restrictions, so hopefully those who didn’t get to see their families for Easter, Mother’s Day or a Birthday can go and spend time with their families this week.
I have a delicious Sticky Date Pudding recipe to share today, one you can make for that loved one you haven’t seen in a long time. It’s a great time to sit with a loved one, have a slice of cake and a cuppa and catch up.
The sauce is a classic butterscotch sauce with a twist – I add a little bit of Hov’s chilli oil to add a bit of zing. It’s not blow your head off hot, and does not ruin the dish. Who say’s you can’t have chilli in desserts!
Sticky Date Pudding with Chilli Butterscotch Sauce
- 150 g softened butter
- 3 large eggs
- 1 tsp vanilla essence
- 1 cup brown sugar
- 1 cup dates chopped
- 1 1/2 tsp bicarb soda
- 1 1/2 Cups Self Raising Flour
- 1 1/2 Cups Boiling water
Chilli Butterscotch Sauce
- 1 tbsp Hov’s Chilli Oil
- 80 g butter Chopped
- 1 1/2 cups Brown Sugar
- 1 Cup Thickened Cream
- Place the chopped dates into a large bowl and sprinkle the bicarb soda over them. Add the boiling water to the dates and let sit for 10 minutes.
- Turn the oven onto 160C
- Grease a square 20cm cake tin and line with greased paper. Set Aside
- In a processor, add the date mixture, sugar and eggs, vanilla essence and mix well until combined.
- Sift the flour into the processor and process until fully mixed and combined.
- Pour the mixture into the prepared cake tin and bake at 160C for 50 – 60 minutes or until you can insert a skewer into the cake and it comes out clean.
- Let the cake cool on a wire rack
Chilli Butterscotch Sauce
- In a pot heat the butter, chilli oil and sugar on high heat until the sugar has dissolved. Slowly pour the cream in whisking as you go until the sauce is thick – roughly around 5 minutes. Take off the heat.
- Slice the cake and pour the sauce over the slice. Add some whipped cream on top or vanilla ice cream.