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Classic sticky date pudding
Classic sticky date pudding
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Indulge in sticky, sweet butterscotch drizzled over a luscious date pudding. Pure decadence.
Ingredients:
  • 500.00 ml pitted dried dates, chopped
  • 2.50 gm bicarbonate of soda
  • 80g butter, softened
  • 360.00 gm firmly packed brown sugar
  • 3 eggs
  • 225.00 gm self-raising flour
  • 300ml thickened cream, whipped, to serve
  • 300ml thickened cream
  • 100g butter, chopped
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan, then line the base and sides with baking paper for easy removal.
  • In a medium saucepan over high heat, combine dates and 1 1/2 cups of water. Bring to a boil, then remove from heat. Stir in bicarbonate of soda; the mixture will bubble up. Allow to cool for 10 minutes.
  • In a food processor, blend the date mixture with butter, sugar, and vanilla until smooth. Add eggs and flour, and pulse until just combined. Pour the batter into a prepared pan and bake for 50 to 55 minutes until a skewer inserted in the center comes out with a few crumbs. Allow it to rest in the pan for 10 minutes, then invert onto a wire rack lined with baking paper.
  • While the pudding is cooking, prepare the Butterscotch Sauce by combining sugar, cream, and butter in a medium saucepan over medium-low heat. Stir continuously for 5 minutes until the sugar is dissolved. Increase the heat to medium and bring the mixture to a simmer. Let it simmer uncovered for 5 minutes until slightly thickened. Serve the warm pudding with the Butterscotch Sauce and whipped cream.

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