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A square of sticky date pudding, topped with vanilla ice cream and rich butterscotch sauce.
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Sticky Date Pudding With Butterscotch Sauce

Sticky Date Pudding that is baked in a square pan and served with a rich and delicious homemade butterscotch sauce. Perfect for make-ahead entertaining and family dinners. Freezes well and reheats beautifully.
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: Australian, English
Servings: 9
Calories: 560kcal

Equipment

Ingredients

Sticky Date Pudding

  • 200 grams Pitted dried dates chopped
  • 1 teaspoon Bicarbonate soda
  • 250 ml Boiling water
  • 100 grams Butter soft, room temperature
  • 150 grams Light brown sugar
  • 2 Eggs large
  • 1 teaspoon Vanilla extract
  • 180 grams Self-raising flour

Butterscotch Sauce

  • 200 grams Brown sugar
  • 300 ml Heavy cream
  • 100 grams Unsalted butter
  • 1 teaspoon Vanilla extract
  • 1 pinch Sea salt flakes
Metric - US Customary

Instructions

Pudding

  • Preheat oven to 180℃/350℉ or 160℃ fan and spray and line a 20cm square pan with baking paper.
  • Place the chopped dates in a heatproof bowl, sprinkle over the bicarb soda and then pour over the boiling water.
  • After 10 minutes, use a stick blender to process the mixture until smooth (or leave some smaller chunks for texture).
  • In a mixing bowl and using a handheld electric mixer, cream the butter and sugar on medium-high for 2-3 minutes, until creamy and light.
  • Mix in the eggs, then stir in vanilla.
  • Fold in flour and cinnamon, then stir through the date mixture until just combined.
  • Pour mixture into prepared pan and bake for 40 minutes, or until a skewer comes out clean.
  • Allow to cool for 10 minutes, then remove from pan and slice into squares.

Sauce

  • Add the brown sugar, cream and butter to a medium saucepan and heat over medium until the butter has melted and sugar has dissolved. Be sure to keep stirring the mixture, so it doesn't burn in the edges of the pan.
  • Once it bubbles and starts to boil, turn heat down and simmer for 5-8 minutes, until the mixture thickens slightly (it will thicken more as it cools).
  • Pour sauce over the squares of sticky date pudding, or place in a glass jar and refrigerate for later.

Nutrition

Calories: 560kcal | Carbohydrates: 71g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 220mg | Potassium: 256mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1051IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 1mg