Sticky date pudding is by far one of the best desserts ever. With a delicious mix of sweet sauce drizzled over a dense cake base, you just can’t go past this tasty treat!
While most traditional sticky date puddings have a tasty caramel sauce poured over the top, this special recipe uses a butterscotch flavour that is just unique enough to give your guests a happy surprise when they dig in! Enjoy!
- Melted butter, to grease
- 285g (1 3/4 cups) pitted dates, halved
- 250ml (1 cup) boiling water
- 1 teaspoon bicarbonate of soda
- 80g butter, at room temperature
- 100g (1/2 cup) caster sugar
- 2 eggs
- 115g (3/4 cup) self-raising flour, sifted
- 75g (1/2 cup) plain flour, sifted
- 185ml (3/4 cup) pouring cream
- 160g (1 cup, lightly packed) brown sugar
- 60g unsalted butter, chopped
- Preheat oven to 180C. Brush 6 x 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line bases with non-stick baking paper. Combine dates, water and bicarbonate of soda in bowl. Set aside for 10 minutes to soften. Use fork to coarsely mash.
- Use electric beater to beat butter and caster sugar in bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in date mixture and combined flour.
- Spoon mixture into prepared pans and smooth surfaces. Bake in oven for 25-30 minutes or until surfaces spring back when lightly tapped. Set aside in pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
- Meanwhile, place pouring cream, brown sugar and unsalted butter in saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.
- Divide puddings among serving plates. Drizzle over sauce. Serve.