Sticky Date Pudding with Whisky Butterscotch Sauce & Almond Praline

The name of this dessert is quite a mouthful and it looks difficult to make. In my opinion, this dessert requires a little more effort than usual but really not as difficult as you think it is. I have attempted this a handful number of times but this is only the 2nd time I served it with almond praline. Praline is basically a confectionary made of sugar and nuts. The 1st time I made this praline, I burnt the sugar and the praline tasted bitter :( This 2nd time is *quite* perfect :)

For the pudding:

1 cup pitted dates, roughly chopped

1/2 tsp bicarbonate soda

60g butter, softened

3/4 cup, firmly packed brown sugar

2 eggs

1 cup self-raising flour

For the almond praline:

1/4 cup silvered almonds, lightly toasted

1/2 caster sugar

2 tbsp water

For the butterscotch sauce:

50g butter

1 cup brown sugar

1 cup cream

1 tsp vanilla extract

1 tbsp whisky (optional)

Place dates and 1 1/4 cup water into a saucepan and bring it to the boil over high heat. Remove from heat and add bicarb soda. The mixture will start to fizzle. Stir until the dates start to break down. Set aside to cool, stirring occasionally to release the heat.

Whisk butter and brown sugar in a bowl until light and creamy. Add eggs one at a time, beating well after each addition. Add the date mixture and stir to combine. Add flour and carefully fold through. Divide mixture in prepared tray (in my case, I use a muffin tray).

Place tray into a baking dish. Carefully pour enough boiling warer into the dish to come about 1/2 of the way. Bake 180C for 40mins or until they rise.

To make praline, line an oven tray with non-stick baking paper and scatter almonds onto the tray. Combine sugar and water in a saucepan. Cook over medium heat, swirling the saucepan but not stirring, until sugar has dissolved and becomes a deep brown caramel. Pour over the almonds and allow it to cool and set. Randomly break it into small pieces.

To make the butterscotch sauce, combine butter, sugar, cream, vanilla extract and whisky in a small saucepan. Stir over low heat until butter melts and sugar dissolves. Bring to the boil, reduce heat and cook 5-6 mins or until sauce thickens.

To serve: place one pudding on a plate and generously drizzle butterscotch sauce onto the pudding. Place a piece of praline on the plate. I like it with a scoop of vanilla ice cream (I use low fat ones). If you are lazy to make the praline, the ice cream is just as good to serve with :)