Date & Rum Pudding With Butterscotch Sauce
by Johnny Loua, Chef, Seattle, Washington
These puddings bake gently in a simple water bath until light, fluffy, and perfectly tender. Paired with rich butterscotch sauce and a scoop of vanilla ice cream, they’re a flawless dessert for any occasion.
- 1½ cups dates
- 1 cup water
- ¼ cup rum
- 1 teaspoon baking soda
- 8 tablespoons butter
- ¾ cup sugar
- 3 large eggs
- 1¼ cups self-rising flour
- Ice cream, for serving
Preheat oven to 350°F.
In a medium saucepan over medium heat, combine the dates and rum and cook for a few minutes. Add water and bring to a boil. Stir in the baking soda, then remove from the heat.
In a food processor or with an electric mixer, cream the butter and sugar; then add eggs, one at a time. Add the date mixture and process for 10 seconds. Add the flour; process for 20 seconds or until just combined.
Grease 6 to 8 individual baking ramekins. Pour pudding mixture into the ramekins until half full. Transfer the ramekins to a large, ovenproof roasting pan or Dutch oven, then pour boiling water into the pan until it comes about halfway up the sides of the ramekins. Cover tightly with lid or aluminum foil. Bake in the preheated oven for 40 to 50 minutes, until a toothpick inserted into the pudding comes out clean.
Using a knife, cut around the outside of each pudding to loosen from the ramekin and invert onto a plate. Drizzle with Butterscotch Sauce (recipe follows), and a scoop of vanilla ice cream.
- Butterscotch Sauce
- 1 cup brown sugar
- 1½ sticks butter
- 1½ cups heavy cream
- 1 teaspoon vanilla
In a small saucepan, combine the sugar, butter, and cream. Stir over low heat until smooth. Set aside until ready to serve.