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!

Ingredients

• 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

Method

1. 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.
2. 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.
3. 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.
4. Meanwhile, place pouring cream, brown sugar and unsalted butter in saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.
5. Divide puddings among serving plates. Drizzle over sauce. Serve.