Sticky Date Pudding

Indulge in the irresistible warmth of sticky date pudding, generously drizzled with decadent butterscotch sauce over whipped cream. Each moist bite melts on your tongue, blending rich, caramelized flavours with a hint of vanilla bean.

Prep time

15 min

Serves

up to 8

Cook time

35 min

THE FACTS

Cheap to create

Lasts up to 4 days in the fridge

PUDDING INGREDIENTS

300g dried dates

1 cup 270g boiling water

90g unsalted butter (room temp)

50g brown sugar

2 eggs (room temp)

1 ¼ cup 190g plain flour

Yield: 967g raw batter

BUTTERSCOTCH INGREDIENTS

300g Brown sugar

375g thickened cream

½ tsp vanilla extract or 2 vanilla beans

100g unsalted butter

Yield: 700g 3 cups of butterscotch sauce

Simplified Recipe Card

This dessert promises pure, comforting delight with every spoonful. Commonly known as sticky toffy pudding in the USA what ever you call it this dessert will please even the fussiest eaters.

Real time tutorial

15 min

PUDDING METHOD

Roughly chop dates then pour boiling water over and ensure all dates are fully submerged under the water.

Sprinkle baking soda over the top water and soak for 15 min. Cover with a towel to trap in the heat.

Place butter and sugar in a bowl and mix until combined, the butter should be at spreadable consistency and enable to form a paste with the brown sugar.

Add both eggs and mix until incorporated, its ok if there are a few lumps.

Add flour and baking powder and mix until incorporated, its best using a spatula as the mixture becomes quite dense and you don’t want to lose you batter to the beaters.

Pour the soggy dates including the water over the flour mixture and mix, you can either mix well and have an even colour throughout the pudding and if you leave some pockets of unmixed batter you will get a marble look.

Preheat oven to 160c fan forced & bake for 30min Poke holes in the top of the pudding

BUTTERSCOTH SAUCE METHOD

Place butter, brown sugar, vanilla and cream in a saucepan and bring to the boil, ensure you are mixing well and mixing relatively fast otherwise it will burn.

When bubbling vigorously, simmer for 2 min (4 min for a more prominent taste)

Pour 1.5 cups or 319g of butterscotch syrup over to cover (ensuring the butterscotch is filling the holes you poked) let sit for at least 10 min to soak into the pudding.