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Sticky Date Pudding with Butterscotch Sauce and Cream Recipe

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3.9 from 6 reviews

A classic Sticky Date Pudding recipe featuring moist, rich date-flavored sponge drenched in warm, luscious butterscotch sauce, perfect served with ice cream or cream for an indulgent dessert.

Ingredients

For the Date Pudding:

  • 280g / 9 oz pitted dates, roughly chopped
  • 1 tsp baking soda (bicarbonate of soda)
  • 1 cup boiling water
  • 1/4 cup brown sugar, loosely packed
  • 80g / 6 tbsp unsalted butter, softened
  • 2 eggs, at room temperature
  • 1 1/4 cups plain flour (all purpose flour)
  • 1 1/2 tsp baking powder

For the Butterscotch Sauce:

  • 1 cup brown sugar, tightly packed
  • 1 1/2 cups thickened cream (heavy cream)
  • 1/2 tsp vanilla extract
  • 70g / 5 tbsp unsalted butter

To Serve:

  • Ice cream or dolloping cream

Instructions

  1. Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan-forced) to prepare for baking the pudding.
  2. Prepare Pudding Moulds or Pan: Grease 7 pudding moulds or line a 20 cm / 8" square cake pan with butter or grease and ensure an overhang for easy removal later.
  3. Make Mashed Dates: Place the chopped dates in a bowl and sprinkle over the baking soda. Pour boiling water over and let stand for 10 minutes to soften, then mash thoroughly with a potato masher or fork until it has a sloppy porridge-like texture.
  4. Make Batter: In a separate bowl, beat together the softened butter and 1/4 cup brown sugar until smooth and combined. Add eggs one at a time, beating well to incorporate.
  5. Add Flour and Baking Powder: Sift plain flour and baking powder together, then add to the butter mixture. Gently mix until just combined.
  6. Incorporate Dates: Quickly fold the mashed dates mixture into the batter until evenly combined.
  7. Bake (One Pudding): Pour the batter into the prepared cake pan and smooth the surface. Bake for 35 minutes or until a skewer inserted into the center comes out clean.
  8. Prepare Butterscotch Sauce: While pudding bakes or after baking, place brown sugar, cream, vanilla extract, and butter in a saucepan over medium heat. Stir until butter melts and mixture comes to a simmer. Simmer for 2 minutes, stirring once, then remove from heat. Keep warm.
  9. Soak Pudding with Sauce: Once the pudding is hot, poke about 40 holes all over the surface using a skewer. Pour over 1/2 cup of the warm butterscotch sauce, allowing it to soak in for 10 minutes.
  10. Serve: Use the pan’s overhang to carefully lift the pudding out. Cut into portions and serve warm with remaining butterscotch sauce and ice cream or cream.
  11. Bake (Individual Puddings): If using pudding moulds, pour batter into each mould filling only 2/3 full. Bake for 25 minutes or until skewer comes out clean.
  12. Soak Individual Puddings: While hot, poke about 10 holes on each pudding’s surface and spoon 1 tbsp of butterscotch sauce over each. Let sit to absorb sauce for 10 minutes.
  13. Serve Individual Puddings: Turn pudding moulds upside down onto plates to unmold. Serve warm with remaining butterscotch sauce and ice cream or cream.

Notes

  • Use fresh, pitted dates for best texture and sweetness.
  • Greasing the moulds or pan well helps easy removal of the pudding.
  • The mashed date mixture should be like a sloppy porridge, not too dry or runny, for perfect incorporation.
  • Pudding can be baked as one large cake or individual portions depending on preference.
  • Serve warm with vanilla ice cream or fresh cream to complement the rich butterscotch flavors.
  • Storing leftovers: cover and refrigerate for up to 2 days; reheat gently before serving.

Find it online: https://simpleplatter.com/sticky-date-pudding-with-butterscotch-sauce-and-cream-recipe/