sticky date ice cream with butterscotch sauce
prep time 30 minutes. cooking time 35 minutes
Ingredients
pudding
1 1/2 cups (240g) pitted dates, chopped
250ml water
1 tsp bi-carb soda
1 cup (180g) brown sugar
100g butter, softened
1 tsp vanilla extract
2 eggs, lightly beaten
1 1/2 cups (220g) self-raising flour
1 tsp ground ginger
sauce
2 cups firmly packed (440g) brown sugar
500ml Bulla Thickened Cream
120g butter
4 cinnamon quills
to serve
4 litres Bulla Creamy Classics Vanilla Ice Cream, softened
candied spiced walnuts
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced). Place dates and water in a saucepan and bring to the boil. Stir in bi-carb, remove from heat and allow to cool.
- Beat sugar, butter and vanilla until pale and creamy. Add eggs and mix until well combined. Fold in flour, date mixture and ginger.
- Pour mixture between two 20 x 10cm lined loaf pans. Bake for 30 minutes or until cooked through.
- For the sauce: combine all ingredients in a pan and simmer for 3-4 minutes.
- Drizzle a little of the sauce over the date puddings whilst still warm, set aside to cool. When cakes have cooled, break one into pieces and stir through the ice cream. Spoon into a plastic wrap lined 8 x 26cm log tin. Cover well and freeze until firm.
Ingredients
pudding
1 1/2 cups (240g) pitted dates, chopped
250ml water
1 tsp bi-carb soda
1 cup (180g) brown sugar
100g butter, softened
1 tsp vanilla extract
2 eggs, lightly beaten
1 1/2 cups (220g) self-raising flour
1 tsp ground ginger
sauce
2 cups firmly packed (440g) brown sugar
500ml Bulla Thickened Cream
120g butter
4 cinnamon quills
to serve
4 litres Bulla Creamy Classics Vanilla Ice Cream, softened
candied spiced walnuts