Sticky Date Pudding with Butterscotch Sauce

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongey pudding, trickled with butterscotch sauce and topped with a dollop of cream! YES PLEASE!

Ingredients

• 200g Dates, pitted and chopped
• 1 tsp Bicarbonate of soda
• 120g Butter, softened
• 400g Light Brown Sugar
• 2 Eggs
• 200g Self-raising Flour
• 300ml Pure cream
• 3/4 cup Water

Step 1

PUDDINGS: Bring 1 cup water to a boil. Add dates. Stir through bicarb (it will start to foam). Remove from heat and stand for 10 minutes.

Step 2

Beat 60g softened butter with 150g sugar until creamy.

Step 3

Add eggs one at a time, beating well between each egg.

Step 4

Add flour and date mixture and stir to combine all ingredients.

Step 5

Pour batter evenly into 6 1-cup muffin cups and place them in the steamer.

Step 6

Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.

Step 7

BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.

Step 8

Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice cream. Careful – they’re Moorish.

Chef’s Tips

As this is steamed, it remains very light when substituting rice flour or other gluten-free flour.

Sticky Date Pudding with Butterscotch Sauce

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongey pudding, trickled with butterscotch sauce and topped with a dollop of cream! 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 6

Ingredients

  

• 200 g Dates (pitted and chopped)
• 1 tsp Bicarbonate of soda
• 120 g Butter (softened)
• 400 g Light Brown Sugar
• 2 Eggs
• 200 g Self raising Flour
• 300 ml Pure cream
• Water

Instructions

 

PUDDINGS

• Bring 1 cup water to boil. Add dates. Stir through bicarb (it will start to foam). Remove from heat and stand for 10 minutes.
• Beat 60g softened butter with 150g sugar until creamy.
• Add eggs one at time, beating well between each egg
• Add flour and date mixture and stir to combine all ingredients.
• Pour batter evenly into 6 1-cup muffin cups and place them in the steamer.
• Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.

BUTTERSCOTCH SAUCE

• Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
• Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.

Notes

As this is steamed, it remains very light when substituting rice flour or other gluten-free flours.