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In need of a sticky, gooey, melt-in-your-mouth bowl of pud while you watch everything Netflix (and Stan and Prime and Binge and Paramout+ and Disney and – when does it enddddd) has to offer?
We gotchu.
Well actually, George Eats gotchu. And she gotchu gooooood.
INGREDIENTS
For the dates:
- 250g regular pitted dates
- 1 tsp baking soda
- 3/4 cup boiling water
- 1/3 cup Remedy Kombucha Ginger Lemon
For the pudding:
- 120-140g fine white rice flour
- 75g tapioca flour
- 1 tsp baking powder
- 100g light brown sugar
- 100g butter, melted
For the butterscotch sauce:
- 100g butter
- 150g light brown sugar
- 250ml (1 cup) pouring cream
Method
Preheat the oven to 180C/356F. Grease and line a 20x20cm square brownie tin.
Finely chop the dates and add them to a large mixing bowl. Sprinkle over the baking soda, then pour over the boiling water. Stir to combine, then set aside for 10 minutes. Once the 10 minutes is up, stir in the kombucha.
Add the remaining pudding ingredients to the bowl of dates and stir thoroughly to combine. The batter should lighten and become slightly fluffy looking. Pour it into your greased cake tin and bake for 25-30 minutes (see notes).
While the cake is baking, make the butterscotch sauce. Place the butter in the saucepan over medium heat. Cook until it browns and becomes fragrant and nutty.
Add the brown sugar and cream and whisk thoroughly to combine. Cook for 3-5 minutes until the sauce comes together. It should be smooth looking, slightly thicker in texture and viscous. Remove from the heat and add a pinch of salt to taste.
Once the pudding has cooked, use a skewer to poke 30-50 holes across the top of the pudding. These will allow the sauce to seep into the cake.
Pour about half of the sauce over the pudding and allow it to seep into the pudding for 5-10 minutes.
Slice and serve with a scoop of vanilla ice cream and extra butterscotch sauce.
Baking notes:
It is better to err on the side of over-baking this pudding. The top might look thoroughly cooked, but it contains lots of dates and liquid. George recommends cooking it for the full 30 minutes, but every oven is different.
Use rice flour according to how you prefer your pudding. If you prefer a more dense, pudding-like texture, use 120g. If you prefer a slightly cakier pudding, use 140g. It’s worth noting that all rice flour varies in absorbency, and you might even need a little more (or less) depending on your rice flour.
Shake it up! Here’s how to bake puddings in a muffin tin:
To make individual puddings, grease 8 or 9 muffin holes. We have tried using a steel muffin tin and got them out with no issues, but you can use silicon if you like.
George recommends just slightly under-filling them so they don’t come out with a muffin lip. This is purely for aesthetics and to hide the fact that it is an upside-down muffin, so totally optional.
Bake the puddings for 18-20 minutes or until golden brown on top and firm to the touch. You can poke 3-5 skewer holes in the puddings and drizzle the butterscotch sauce on top (about 2-3 teaspoons per pudding). Alternatively, you can allow them to cool and invert the puddings before poking the holes and drizzling over the butterscotch.
