Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Brought to you by Jamie Rodda

Ingredients for Sticky Date Pudding

  • 340g fresh dates, seeded & chopped finely.
  • 375 ml boiling water
  • 1½ tsp bicarb soda
  • 150g unsalted butter, chopped
  • 175g brown sugar
  • 3 eggs
  • 225g self-raising flour

Ingredients for Butterscotch Sauce

  • 80g unsalted butter, chopped
  • 265g brown sugar
  • 250ml pouring cream

Instructions for Sticky Date Pudding with Butterscotch Sauce

Step 1

Preheat oven to 160°C. Place the dates, water and bicarbonate of soda in a medium bowl and set aside for 5 minutes. Place the date mixture, butter, sugar and eggs in a food processor and process until well combined. Sift the flour over the date mixture and process until smooth. 

Step 2

Pour the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper or a muffin tin if you want individual serves. Cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. 

Step 3

To make the butterscotch sauce, place the butter and sugar in a medium saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6–8 minutes or until thickened slightly. 

Step 4

Slice the sticky date pudding into squares and serve warm or at room temperature, drizzled with the butterscotch sauce. Serves 6–8.

Enjoy!

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