It’s been so cold lately and constantly raining, so last weekend I made the family a classic comfort dessert to brighten their day and warm them up. This sticky date pudding with butterscotch sauce is so sickly sweet and so bad for you but is so good to eat. It’s also quick and easy to make. A win win! This recipe has been adapted from a Donna Hay recipe.
Sticky date pudding
- 340g dates, seeded and chopped
- 1½ cups (375ml) boiling water
- 1½ tspn bicarbonate of soda
- 150g unsalted butter
- 1 cup (175g) brown sugar
- 3 eggs
- 1½ cups (225g) self-raising flour
- 80g unsalted butter
- 1½ cups (265g) brown sugar
- 1 cup (250ml) thickened pouring cream
Place the chopped and de-seeded dates and the brown sugar, unsalted butter and bicarb of soda in a bowl and pour over the boiling water. Stir until combined and let it stand for 10 minutes to soften. Preheat the oven to 160C and grease and line a 20cm/8 inch square cake tin.
Once the date mix has soaked, blend it together in a food processor, or you can use a stick blender. Add the eggs and blend again then add the flour. Make sure all the ingredients are thoroughly mixed together.
Pour the cake mix into the prepared tin and bake for 60 minutes, or when a skewer comes out clean.
While the pudding is baking, make the butterscotch sauce. In a small saucepan add the sugar and butter. On a medium heat stir until the butter has melted and the sugar has dissolved. Add the cream one spoonful at a time and mix thoroughly. Bring the sauce to the boil and simmer for 6-8 minutes. Let it cool before using as it will easily scald.
This pudding makes a beautiful large sponge which slices easily and stores well for up to a week in the fridge. It will easily serve 10-12. Any excess butterscotch sauce will keep in the fridge for a couple of weeks (if it lasts that long), though you’ll need to reheat it so that it is pourable. Serve the sticky date pudding warm with a scoop of ice cream and a drizzle of butterscotch sauce and enjoy its gooey sweet goodness. Enjoy!