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Delicious Sticky Date Pudding with Butterscotch Sauce, Sticky Date Pudding Recipe

Updated on September 16, 2013

Make some delicious Sticky Date Pudding

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Have your say:

5 stars from 3 ratings of Sticky Date Pudding

Perfect after Dinner Treat: Sticky Date Pudding

Sticky date pudding for me is comfort food. It has a soft fluffy texture with just the right amount of dates in every mouthful. Unlike other recipes that can be too dry or dense, I find this recipe to work perfectly each and every time for me. It is luscious and rich, with the mixed spice adding another depth of flavor.

Accompany it with heavenly butterscotch sauce and you know that you have a marriage made in heaven!

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Cooking Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: 6

Ingredients

  • 500 grams water
  • 300 grams pitted and diced dates
  • 1 teaspoon bi-carbonated soda
  • 100 grams room temperature butter
  • 250 grams brown sugar
  • 3 large eggs, (room temperature)
  • 1 teaspoon vanilla essence
  • 300 grams self raising flour
  • 1 teaspoon mixed spice
  • Butterscotch Sauce:
  • 300 grams brown sugar
  • 300 grams thickened cream
  • 125 grams unsalted butter
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Instructions to make Sticky Date Pudding

  1. Preheat oven to 180°C and grease and line a square cake tin. Alternatively use pudding cups or ramekins to make individual Sticky Date Puddings.
  2. Combine the water, dates and bi-carb soda in a small saucepan and bring to the boil. Stir it constantly and ensure that it does not stick to the pan or burn. Allow to boil for 2 minutes. Stir and then remove from heat and allow to cool.
  3. Beat the brown sugar and butter together until creamy in an electric mixer. Add the eggs, one at a time, ensuring to beat well between each addition.
  4. Add the vanilla and beat for a further 30 seconds
  5. Gently fold in the flour. Do not overwork the mixture, but ensure the flour is fully incorporated into the batter.
  6. Pour into prepared tin or ramekins and bake for 45 – 60 minutes (less if using ramekins), depending on the size of your tin. Test that the pudding is done by inserting a skewer into the center of the cake; if it comes out clean, it is done.
  7. Allow to cool in tin for 15 minutes on the kitchen bench.
  8. While the cake is cooling, prepare the butterscotch sauce: Combine all ingredients in a saucepan and allow the ingredients to start melting. Simmer without boiling until the mixture is slightly thicker in consistency. Remove from heat and allow to cool for 5 minutes. (Do not try to lick the mixture: it will burn your mouth and hands).
  9. When the cake has cooled, use a skewer to poke holes into the cake. Make sure that the skewer does not touch the bottom of the tin though! Spoon 2 tablespoons of the butterscotch sauce over the cake and allow the holes to soak up the sauce.
  10. Slice and serve with extra butterscotch sauce, clotted cream and fresh strawberries.
  11. Enjoy with some coffee!
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