Sticky Date Pudding

Sticky Date Pudding

This classic dessert features a moist and tender date cake, perfectly balanced with a luscious and creamy butterscotch sauce. Serve it warm with a scoop of ice cream or a dollop of cream for a treat that's perfect for any occasion. 

Serves 4

45 min


Pudding
250g Dates (pitted & finely chopped)
1 tsp Bicarbonate of soda
¾ cup Boiling water
80g Butter
80g Peppermint crisp, crumbled
¼ cup Brown sugar
2 Eggs
1¼ cups Cake flour
1½ tsp Baking powder

 

Butterscotch Sauce
70g Butter
200g Brown sugar
250ml Cream
5ml Vanilla essence

Pudding
1 Preheat oven to 180°C and line a 20 cm square cake pan.
2 Soak dates in a bowl with bicarbonate of soda and boiling water for 10 minutes.
3 Beat butter and sugar until combined.
4 Add eggs and beat until incorporated.
5 Mix in flour and baking powder until smooth.
6 Fold in softened dates and pour the batter into a prepared pan.
7
Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

 

Butterscotch Sauce
1 Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar.
2 Return to medium heat, slowly whisk in cream and vanilla, and bring to a simmer.
3 Simmer for 2 minutes, stirring occasionally, then remove from heat.
4 While pudding is still hot, poke holes in the surface and spoon over butterscotch sauce. Let soak for 10 minutes.
5 Serve warm with remaining sauce and ice cream or cream.