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Sticky toffee pudding with butterscotch sauce
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a cozy winter treat: soft date pudding topped with rich butterscotch sauce.
Ingredients:
  • Melted butter or margarine, for greasing
  • 250mls (1 cup) water
  • 200g fresh dates, pitted, chopped
  • 2.50 gm bicarbonate of soda
  • 60g butter or margarine, softened
  • 165g (3/4 cup) caster sugar
  • 4.40 gm vanilla essence
  • 2 eggs
  • 225g (1 1/2 cups) self-raising flour, sifted
  • Thick cream (optional), to serve
  • 300mls thickened cream
  • 300g (1 1/2 cups, firmly packed) brown sugar
  • 125g butter, chopped
Instructions:
  • Preheat oven to 180°C. Grease a deep 20cm square cake pan with melted butter or margarine and line the base with non-stick baking paper.
  • In a small saucepan over medium heat, simmer water and dates until boiling. Remove from heat and mix in bicarbonate of soda. Let it cool.
  • In a large mixing bowl, use electric beaters to whip together the butter, sugar, and vanilla essence until light and creamy. Gradually add the eggs one by one, beating thoroughly after each addition. Gently fold in the sifted flour using a large metal spoon. Incorporate the date mixture into the batter by folding until evenly combined.
  • Transfer the batter into the greased cake pan and bake in a preheated oven for 45 minutes or until golden and a toothpick inserted into the center comes out clean. Allow the cake to rest in the pan for 5 minutes before flipping it onto a wire rack to cool.
  • In a saucepan over medium heat, mix cream and brown sugar until sugar dissolves. Take off the heat and blend in the butter until smooth for the butterscotch sauce.
  • Drizzle the warm butterscotch sauce over the warm pudding and add a dollop of thick cream on the side, if preferred.

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