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Sticky date pudding with butterscotch sauce
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Moist sticky pudding with dates, warm ginger spices, and served with cream and butterscotch sauce.
Ingredients:
  • 400g fresh dates, pitted, coarsely chopped
  • 375ml (1 1/2 cups) boiling water
  • 2.50 gm bicarbonate of soda
  • 1 tsp grated fresh ginger
  • 100g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 1.25 gm mixed spice
  • 1/4 tsp ground cloves
  • Double cream, to serve
  • 200g (1 cup, firmly packed) brown sugar
  • 250ml (1 cup) thickened cream
  • 60g butter
  • 53.60 gm golden syrup
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease a round 22cm cake pan with melted butter and line the base with baking paper.
  • In a saucepan, combine dates and water over high heat until boiling. Mix in the bicarb, then let it sit for 10 minutes to cool slightly. Stir in the ginger.
  • In a mixing bowl, whip together butter and sugar until light and fluffy using an electric mixer. Gradually add eggs one at a time, beating thoroughly after each addition. Fold in the date mixture, flour, mixed spice, and cloves until fully incorporated.
  • Carefully transfer the wet mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean. Use a skewer to poke holes in the hot cake.
  • To make the sauce, combine sugar, cream, butter, and golden syrup in a saucepan over medium heat, stirring constantly for about 3-4 minutes until it becomes smooth. Allow the mixture to come to a boil, then reduce the heat to medium-low and let it simmer for 1-2 minutes until it thickens.
  • Drizzle 125ml (1/2 cup) of the sauce over the cake and let it sit for 10 minutes to soak up the flavors. Gently slide a butter knife around the edges of the pan to release the cake. Cut into slices and enjoy with a dollop of cream and the extra sauce on the side.

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