Sticky Date Pudding with Butterscotch Sauce
Ideal for the festive season or winter months
Satisfy your sweet tooth with this irresistible sticky date pudding recipe. Drench in butterscotch sauce and a dollop of ice cream!
Ingredients
- 1¼ cups pitted dates, chopped
- 1¼ cups boiling water
- 1 tsp baking soda
- 60g butter, cubed, softened
- ¾ cup Chelsea Soft Brown or Dark Cane Sugar
- 2 eggs
- 1 cup self-raising flour
Butterscotch Sauce
- 2 cups Chelsea Soft Brown or Chelsea Dark Cane Sugar
- 250ml cream
- 50g butter
- 1 tsp vanilla essence
Method
- Preheat oven to 180°C conventional or 160°C fan-forced.
- Grease a deep 20cm square cake tin or a loaf tin.
- Line base with baking paper.
- In a large bowl combine dates, boiling water and soda, stand for 5 minutes.
- Add butter and sugar and stir until combined.
- Add eggs and flour, mix until just combined.
- Pour mixture into prepared tin.
- Bake 45 – 50 minutes or until cooked through.
- Stand for 10 minutes before turning out of tin.
- Slice and serve warm with hot Butterscotch Sauce poured over the top.
Butterscotch Sauce
- Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.
Tip
Add a dash of lemon to reduce the sweetness
