Sticky Date Pudding with Butterscotch Sauce in a Wok

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongy 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: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.

Step 2

In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.

Step 3

Add eggs one at 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 for large puddings (or 12 1-cups for mid-size puddings) 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 Tip

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

Sticky Date Pudding with Butterscotch Sauce in a Wok

Time to unwind and indulge with our popular Sticky Date Pudding recipe! Soft spongy 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

Servings: 6

Course: Dessert

Ingredients Method Notes

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
• 3/4 cup  Water

Method

 

1. PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.
2. In large mixing bowl whisk 60g softened butter with 150g sugar until creamy.
3. Add eggs one at time, beating well between each egg.
4. Add flour and date mixture and stir to combine all ingredients.
5. Pour batter evenly into 6 1-cup muffin cups for large puddings (or 12 1-cups for mid-size puddings) and place them in the steamer.
6. Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.
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.
8. 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.