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Recipe

Sticky date pudding

This timeless dessert is brilliant served warm, drizzled with a indulgent butterscotch sauce. Accompany your sticky date pudding with whipped cream for the ultimate decadent delight.

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 16
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Ingredients

Sticky date pudding
  • 1 1/2 cup coarsely chopped pitted dried dates
  • 1 cup boiling water
  • 1 teaspoon bicarbonate of soda
  • 90 gram softened butter
  • 1 cup brown sugar
  • 1 egg
  • 1 cup self-raising flour
  • 15 cup plain flour
  • whipped cream, to serve
Butterscotch sauce
  • 1 1/2 cup thickened cream
  • 1 cup brown sugar
  • 100 gram butter, chopped

Method

Sticky date pudding
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round cake pan.
  • 2
    In a heat-resistant bowl, combine dates, water and soda. Set aside 10 minutes.
  • 3
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg, beating well. Fold in sifted combined flours and date mixture.
  • 4
    Spoon mixture evenly into pan. Bake 45-50 minutes, until cooked when tested.
  • 5
    To make sauce: Combine all ingredients in medium saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat to low. Simmer 1-2 minutes, until thickened slightly.
  • 6
    Serve warm pudding in wedges, drizzled with sauce. Accompany with cream.

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