Name: Sticky Date Pudding with Butterscotch Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 1/4 cup dried dates seeded; 1 1/4 cup boiling water; 1 tsp bicarbonate of soda; 50 g butter chopped; 1/2 cup brown sugar firmly packed; 2 egg lightly beaten; 1 cup self-raising flour; 3/4 cup brown sugar firmly packed; 300 ml cream; 80 g butter

by mcmle Last updated on 07/09/2019

Favourite request from friends when I'm on dessert duty. - mcmle

Ingredients

1 1/4 cup dried dates seeded
1 1/4 cup boiling water
1 tsp bicarbonate of soda
50 g butter chopped
1/2 cup brown sugar firmly packed
2 egg lightly beaten
1 cup self-raising flour

Sauce

3/4 cup brown sugar firmly packed
300 ml cream
80 g butter

Method

Step 1

Preheat oven to 180C and grease a deep 20 cm round cake pan.
Step 2

Combine dates with water in medium heatproof bowl. Stir in bicarbonate of soda and stand for 5 minutes.
Step 3

Blend or process date mixture with butter and sugar until pureed.
Step 4

Add eggs and flour blend or process until just combined.
Step 5

Pour mixture into prepared pan.
Step 6

Bake uncovered in moderate oven about 1 hour. Cover with foil if starts to over brown.
Step 7

Stand 10 minutes and turn onto serving plate. Serve warm with butterscotch sauce.
Step 8

Sauce: Combine ingredients in medium saucepan.
Step 9

Stir over low heat until sauce is smooth and slightly thickened.

Equipment

1 20cm round cake pan
1 heatproof bowl
1 serving plate
1 saucepan

Recipe Notes

from Australia’s Best Recipes team

Can be made a day ahead, store separately in fridge. Can freeze pudding for up to 3 months. Defrost and warm in microwave while making the sauce. Can be made in ovenproof ramekins - fill ¾ full as will rise. I do this often when taking dessert to other people's houses. Can make pudding dairy free using Nuttelex instead of butter, however sauce still contains dairy.