Warm Sticky Date Pudding served with vanilla bean ice cream and drizzled with Butterscotch Sauce, it doesn’t get more delicious than this! This dessert is simple and easy to make, perfect for colder nights.
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If you would like to learn how to make sticky date pudding then just follow this sticky date pudding recipe.


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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

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STICKY DATE PUDDING RECIPE WITH BUTTERSCOTCH SAUCE

Ingredients

Sticky Date Puddings

1 1/2 Cups / 200g Pitted Dates
1 tsp Baking Soda
1 1/4 Cups / 310ml Boiling Water
1 Stick / 8 Tbsp / 115g Butter
1/2 Cup / 100g Brown Sugar
2 Eggs
1 3/4 Cups / 220g Flour
1 tsp Baking Powder
1/2 tsp Cinnamon

Butterscotch Sauce

1/2 Cup / 100g Brown Sugar
1/2 Stick / 4 Tbsp / 55g Butter
1/2 Cup / 125ml Cream

Instructions

Preheat the oven to 180C / 350F.
In a heat proof bowl add the dates, baking soda and boiling water. Stir together and leave the dates to soak and soften for about 10-15 minutes.
Use a fork or potato masher to mash the dates up to create a thick paste. Set to the side.
In a medium sized mixing bowl add the butter and brown sugar. Cream together with a hand mixer for about 3-4 minutes or until light and fluffy.
Crack the eggs in one at a time, mixing well in between each addition. Scrape down the sides of the bowl to make sure all the ingredients are incorporated.
Add the mashed dates to the mixing bowl and fold through with a wooden spoon.
Add the dry ingredients and fold the sticky date pudding batter together just long enough until you no longer see any dry flour.
Divide the pudding batter between a 6 cup Texas muffin pan or a standard 12 cup pan.
Bake the sticky date puddings for 20-25 minutes (15-18 mins for a 12 cup) or until golden brown and the center springs back when lightly pressed.
Let the puddings cool for 5 minutes in the pan before turning out and leaving upside down on a cooling rack.

To make the butterscotch sauce add the brown sugar, butter and cream to small saucepan.
Heat over medium heat until boiling, stirring occasionally.
Cook for a further 5 minutes, the sauce will bubble up.
Let cool for 15 minutes before serving.

To serve, place a warm pudding on a plate and top with a scoop of vanilla ice cream.
Pour over a few tablespoons of the butterscotch sauce and enjoy!

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