Extra Sticky, Sticky Date Pudding
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’ Sticky Date Puddings before I got to try a good one. But it the perfect Winter Dessert. And as there is NEVER enough sauce, so this recipe for Extra Sticky Sticky Date Pudding has loads of extra – plus you can freeze it so you can have Extra Sticky, Sticky Date Pudding whenever you like! #Winning!
Sure, there are loads of ingredients and it does take a bit of time – it isn’t a very simple recipe – but I promise you the results will be totally worthwhile! It is the ultimate ‘Birthday Cake’ for a grown up!
Serve our Extra Sticky Sticky Date Pudding with:
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Boiling water
- 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
- 150 grams Butter
- 1 1/2 cups Brown Sugar packed hard
- 500 ml Thickened Cream
- 2 tsp Vanilla Extract
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To Make the Pudding:
- Preheat the oven to 180 degrees.
- Grease a deep lamington tin, loaf pan or 22cm cake tin well with butter or line with baking paper.
- 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.
- Place the date mixture into a food processor and process until puréed. Set aside.
- Beat together the brown sugar and butter until creamy.
- Add the eggs, one at a time, and beat until well combined before adding the next egg.
- Fold in the sifted flour and salt until the mixture is just combined.
- Pour the batter into the prepared dish and bake for 30 - 35 minutes or until a skewer comes out of the middle clean.
- Cool in the tin.
To Make the Extra Sticky Butterscotch Sauce
- Place all the butterscotch sauce ingredients into a saucepan and heat gently until combined.
- Turn up the heat until the mixture boils.
- Boil for a few minutes or until mixture slightly thickens.
- Allow cooling for a few minutes.
Putting it All Together:
- Grab a skewer and poke many small holes into the prepared pudding. This will allow the hot sauce to penetrate the cake.
- Pour the hot sauce over the top.To serve, cut a slice of the pudding and pour the hot butterscotch sauce over the top.
- Serve with cream or vanilla ice cream and custard.