Who doesn't love sticky date pudding, right?! It's hard to pass up a slice of this yummy dessert any time of year but there's just something about the word 'pudding' that screams 'Christmas' isn't there?! I have made two in the last week! I love this recipe. Like most of the recipes I post, it is super easy and so convenient to be able to make it a day or so in advance with minimal fuss when it comes to serving it! And that part is almost as good as eating it... scooping the ice-cream (scoffing a few sneaky spoonfuls as you go) and drizzling the sticky, sweet butterscotch sauce over the pudding... yum yum yum! Happy baking my friends! x
Sticky Date Pudding with Butterscotch Sauce
1 3/4 cups deseeded dried dates
1 1/4 cups water
1 teaspoon bicarbonate of soda
60g butter, roughly chopped
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups self-raising flour
2/3 cup, firmly packed brown sugar
Butterscotch Sauce3/4 cup (firmly packed) brown sugar
300ml cream (but be at least 35 to 40 percent fat)
1 1/2 tablespoons golden syrup
- Place dates and water in a small saucepan over high heat. When the mixture starts to boil, add bicarbonate of soda and butter, and remove from the heat. Stir and then set aside for 20 minutes (or until cooled). The butter will melt during this time.
- Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
- Grease a 20cm diameter round springform pan and line the base and sides with baking paper.
- Place cooled date mixture in a food processor. Pulse mixture a few times to form a chunky paste.
- Add eggs and vanilla to date mixture and pulse a couple of times until just combined.
- Stir flour and 150g (2/3 cup, firmly packed) brown sugar together in a medium bowl. Use the back of the spoon to break up any lumps of brown sugar. Add date mixture to the flour mixture and gently fold the ingredients together until just combined.
- Pour batter into prepared pan.
- Bake the pudding for about 50-60 minutes, or until cooked when tested with a skewer. The pudding should spring back when lightly pressed in the centre. Note: if the pudding starts to over-brown whilst baking, loosely cover it with greaseproof paper or piece of foil.
- Begin making the sauce (see instructions below) about 10 minutes before the pudding has finished baking.
- Leave pudding in the pan and allow it to cool for 10 minutes on a wire rack. Using a skewer, pierce several deep holes in the pudding. Pour about 125ml (1/2 cup) of the hot butterscotch sauce over the pudding. Allow to stand for 5 minutes before removing from the pan.
- Set the remainder of the sauce to the side until right before serving. The sauce can be stored in the fridge (or freezer) and easily reheated.
- To serve, cut a slice of pudding, place it on a plate and drizzle with the butterscotch sauce with a scoop of vanilla icing on the side.
Place sauce ingredients in a small saucepan. Stir mixture over medium to medium-high heat until the mixture comes to the simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.