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!
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
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.