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Chocolate sticky date pudding with butterscotch sauce
Chocolate sticky date pudding with butterscotch sauce
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Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Indulgent dessert to impress guests, satisfying chocolate cravings with a sticky sweetness.
Ingredients:
  • 250g pitted dried dates
  • 2.50 gm bicarbonate of soda
  • 125g butter, chopped
  • 180.00 gm firmly packed brown sugar
  • 3 eggs
  • 225.00 gm self-raising flour
  • 100g dark chocolate, finely chopped
  • double cream, to serve
  • 135.00 gm firmly packed brown sugar
  • 252.50 gm cream
  • 75g butter, chopped
  • 20.00 ml whisky (optional)
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan and line the base and sides with baking paper.
  • In a saucepan, bring dates and 1 1/4 cups of cold water to a boil over medium heat. Remove from heat and stir in bicarbonate of soda. Let it stand for 15 minutes, then process the date mixture until almost smooth.
  • In a bowl, combine butter and sugar. Use an electric mixer to beat for 5 minutes until light and fluffy. Add eggs one at a time. Mix in flour, chocolate, and dates. Spread the mixture in the prepared pan and bake for 1 hour or until a skewer inserted in the center comes out clean.
  • To make the Butterscotch sauce, simply combine sugar, cream, and butter in a saucepan over low heat until the sugar dissolves. Increase the heat to medium-high and bring it to a boil. Then lower the heat to medium and simmer for 4 minutes until slightly thickened. Optionally, add whisky. Serve the sauce with cake and cream.

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