Nonetheless, I was more than happy that the dessert turned out way better than I expected. Given that I do not like dates, I loved this to bits! The husband loved it too, all the could say was, “wow!”. 🙂 The butterscotch recipe makes enough for 8, I’m glad I made more to keep so I can drizzle on ice-cream. If you have never tried a sticky date pudding before, please take some time to try out this recipe. You will not be disappointed.
Sticky Date Pudding with Butterscotch Sauce
Pudding (Makes 4)
- 90 g pitted dates chopped
- 155 ml water
- 1/4 tsp baking soda
- 1/2 cup self raising flour sifted
- 30 g butter softened
- 80 g firmly packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- pinch of salt
Butterscotch Sauce (Serves 8)
- 200 g brown sugar
- 200 ml heavy cream
- 50 g butter
- 1 tsp vanilla extract
- Preheat oven to 180C.
- Grease muffin pan.
- Add dates and water in a saucepan and bring to boil over high heat.
- When boiled, remove from heat, and add baking soda.
- Give it a mix, and set aside for 10 mins.
- In a blender, add the dates mixture, pulse 3 times.
- Add sugar, butter, salt, vanilla extract, and egg.
- Pulse another 3 times.
- Add in self raising flour.
- Pulse until just combined, about 3-4 times.
- Pour batter into prepared tin.
- Bake for 20 mins or until skewer comes out clean.
- Allow to cool in pan for 5 mins before turning it out.
- Add sugar, butter, cream, and vanilla in a heavy bottom sauce pan on low heat.
- Melt all the ingredients and bring to boil.
- Lower heat and allow sauce to reduce and thicken, about 5 mins.
Putting it together
- Pour sauce over warm pudding and serve immediately.
- Serve it with a scoop of vanilla ice-cream for that extra oomph!