Sticky Date Pudding with Butterscotch Sauce

There’s nothing like a warm, sticky date pudding topped with rich, gooey butterscotch sauce to end a meal. This dessert is perfect for special occasions, or when you simply want something decadent and delicious. Best of all, it’s easy to make at home! Give this recipe a try and you’ll see just what we mean.

Sticky date pudding is my go to winter dessert. Its so easy to make but always impresses with flavour.

The Ingredients for Sticky Date Pudding

The ingredients for sticky date pudding are simple everyday ingredients:-

• Seedless Dates
• Bicarb Soda
• Brown Sugar
• Butter
• Eggs
• Self Raising Flour or plain flour with baking powder added
• Cream

You will need a blender or food processor to make this recipe.

The Method

The first step with sticky date pudding is to combine the dates and boiling water in saucepan and bring to boil. Remove from the heat and stir through the bicarb soda. Set aside.

In the blender combine the butter sugar and dates and blend until almost smooth. Add the flour and eggs and blend until smooth.

Place in a cake tin and bake. Let cook for 10 minutes before removing from the cake tin.

Melt all ingredients for the sauce in a small saucepan.

The cake can be frozen and the sauce will keep in the fridge for a few days. If you want to freeze the cake for a month or two then leave the sauce and make it when you’re ready to serve it.

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Sticky Date Pudding with Butterscotch Sauce

Equipment

• 1 Blender or Food Processor

Ingredients

• 1 1/4 cup Seedless dates
• 1 1/4 cup boiling water
• 1 tsp bicarb soda
• 60 grams butter (1/4 cup)
• 1/4 cup brown sugar (firmly packed)
• 2 eggs
• 1 cup Self Raising Flour (1 cup all purchase flour, 1.5 teaspoons baking powder and a pinch of salt)

Sauce

• 1 cup brown sugar
• 300 ml cream (10 ounces)
• 200 g butter (7 ounces)

Instructions

• Preheat oven to 180°C (356°F)
• Combine dates and water in a saucepan. Bring to the boil and remove from heat. Stir in bicarb and stand for 5 minutes.
• Blend date mixture with butter and brown sugar until almost smooth.
• Add flour and eggs and blend until smooth.
• Pour mixture into round baking tin. Bake for approximately 35 minutes or until skewer comes out clean.
• Let cake stand 10 minutes before turning onto a wire rack.

Sauce

• Melt all ingredients together in a saucepan over low heat until combined.

Notes

The cake may be frozen and sauce stored in refrigerator.  Sauce will thicken as it cools.  Microwave on medium heat.

Whats your favourite dessert? I’m a sucker for a good sticky date pudding and butterscotch sauce. There’s something about winter desserts that just feels so comforting and old fashioned. Whether you’re into crème brûlée or apple pie, there’s nothing quite like indulging in a delicious sweet treat. And with the holidays coming up, now is the perfect time to start thinking about what your go-to dessert will be!

Speaking of delicious dessert you should see my Biscoff Cheesecake recipe.