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Sticky date pudding
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Prep Time:
45 minutes
45 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
90 minutes
90 minutes
Indulgent sticky date pudding topped with gooey caramel sauce, a winter delight.
Ingredients:
- 200g pitted dried dates, roughly chopped
- 2.50 gm bicarbonate of soda
- 250.00 gm boiling water
- 60g butter, softened
- 107.50 gm caster sugar
- 2 eggs
- 199.50 gm self-raising flour
- 180.00 gm firmly packed brown sugar
- 252.50 gm pure cream
- 100g butter, chopped
Instructions:
- Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm round cake pan and line the base with baking paper.
- Combine the dates and bicarbonate of soda in a heatproof bowl. Pour boiling water over them and let sit for 20 minutes, or until the dates are tender.
- With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated. Gently fold in the date mixture and flour using a large metal spoon until fully combined.
- Pour mixture into cake pan and bake for 40-45 minutes until a skewer inserted in the center comes out clean. Let it cool for 10 minutes, then flip onto a wire rack.
- To make the butterscotch sauce, simply combine sugar, cream, and butter in a saucepan over medium heat. Stir and cook until it boils, about 3 minutes. Then, lower the heat and let it simmer for 2 more minutes. Pour the warm sauce over the cake and enjoy.