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Extra Sticky, Sticky Date PuddingFreaking Awesome Recipe!

I’m afraid to admit that I’ve only been converted to Sticky Date Pudding in the last few years….. Maybe I had one too many ‘bad’ puddings before I got to try a good one.  But it the perfect Winter Dessert.…

Recipe Photo

I’m afraid to admit that I’ve only been converted to Sticky Date Pudding in the last few years…..

Maybe I had one too many ‘bad’ puddings before I got to try a good one.  But it the perfect Winter Dessert.  And as there is NEVER enough sauce, this recipe has loads of extra – plus you can freeze it so you can have Extra Sticky, Sticky Date Pudding whenever you like!  #Winning!

serves
8
time needed
prep cook
ingredients
13
difficulty
medium
rating (click to rate)
3.9 based on 11 ratings, click to rate

Ingredients

  • 250 grams Dates seed removed, diced finely
  • 1 3/4 cups Self Raising Flour sifted
  • 130 grams Butter
  • 1 cup Brown Sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Boiling Water
  • 2 Eggs
  • 1 tsp Bicarbonate Soda

Butterscotch Sauce:

  • 150 grams Butter
  • 1 1/2 cups Brown Sugar packed hard
  • 500 ml Thickened Cream
  • 2 tsp Vanilla Extract

Method

To Make the Pudding:

  1. Preheat the oven to 180 degrees.
  2. Grease a deep lamington tin, loaf pan or 22cm cake tin well with butter or line with baking paper.
  3. Place the dates, bicarbonate of soda and boiling water in a bowl, stir cover and allow to steep for 30 minutes to allow the dates to soften.
  4. Place the date mixture into a food processor and process until puréed.  Set aside.
  5. Beat together the brown sugar and butter until creamy.
  6. Add the eggs, one at a time, and beat until well combined before adding the next egg.
  7. Fold in the sifted flour and salt until the mixture is just combined.
  8. Pour the batter into the prepared dish and bake for 30 - 35 minutes or until a skewer comes out of the middle clean.
  9. Cool in the tin.

To Make the Extra Sticky Butterscotch Sauce

  1. Place all the butterscotch sauce ingredients into a saucepan and heat gently until combined.
  2. Turn up the heat until the mixture boils.
  3. Boil for a few minutes or until mixture slightly thickens.
  4. Allow cooling for a few minutes.

Putting it All Together:

  1. Grab a skewer and poke many small holes into the prepared pudding.  This will allow the hot sauce to penetrate the cake.
  2. Pour the hot sauce over the top.To serve, cut a slice of the pudding and pour the hot butterscotch sauce over the top.
  3. Serve with cream or vanilla ice cream and custard.

Notes

Recipe Hints and Tips:

  • The pudding may be frozen for up to two months sealed in an air tight container.
  • Butterscotch sauce can be made a day or two ahead and kept sealed in the fridge.  Reheat to serve.


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