Will you be joining us for a delicious Christmas-day feast here at Saragossa Game Reserve? If so, then this utter classic- made by Zama herself- will be on hand for you to sample. If not, don’t despair! We’re sharing the secret with all of you today. Christmas wouldn’t be Christmas without a hot pudding smothered in something decadent to round of a fine meal with friends and family, so let this rich butterscotch sauce and heavenly date pudding whisk you away this festive season.
What you’ll need:
- Melted butter, for greasing the pan
- 1 cup boiling water
- 1 3/4 cups pitted dates, halved
- 2 eggs
- 3/4 cup self-rising flour, sifted
- 1/2 cup plain flour, sifted
- 1 teaspoon bicarb
- 80g butter, at room temperature
- 60g unsalted butter, chopped
- 1/2 cup castor sugar
- 1 cup brown sugar
- 3/4 cup pouring cream
- Fresh cream, to serve
What to do:
Get your oven set to 180°C, and lightly grease (and line) the bases of your pans. Now toss the dates, water and bicarb in a bowl and set aside for 10 minutes. This will soften and plump the dates, ready for you to coarsely mash them with a fork.
Now get your beater ready, and whip the butter and castor sugar together until the mix is pale and fluffy. Add the eggs slowly, beating them into the peaks very well. Now mix the two flours (they’re part of the secret) and fold them and the date mash into the mix. Pour your batter into your pan and smooth it gently.
The pudding is ready when the surface springs back when tapped- it should take about 25-30 minutes in the oven. In the last few minutes, mix the brown sugar, unsalted butter and pouring cream in a saucepan and slowly heat, stirring continuously. When you’re ready to serve, pour the butterscotch sauce over the pudding and add a dollop of fresh whipped cream.
We bet you’re drooling already! Remember, if you don’t think you have the culinary prowess to manage this one, Zama is waiting to weave her magic over the Saragossa Game Reserve kitchen this Christmas, so come and join the feast!