Sticky Date Pudding
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.93 out of 5 stars
(156)
Ingredients
7 servings
- 280g / 9 oz pitted dates (, roughly chopped (Note 1)
- 1 tsp baking soda / bi carb soda
- 1 cup boiling water
- 1/4 cup brown sugar (, loosely packed)
- 80g / 6 tbsp unsalted butter (, softened)
- 2 eggs (, at room temperature)
- 1 1/4 cups plain flour (all purpose flour)
- 1 1/2 tsp baking powder
- 1 cup brown sugar (, tightly packed)
- 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla extract
- 70g / 5 tbsp unsalted butter
- Ice cream or dolloping cream
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan-forced).
Step 2
Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square cake pan with overhang.
Step 3
Mashed Dates:
Step 4
Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)
Step 5
Batter:
Step 6
Place butter and sugar in a bowl. Beat until combined and smooth.
Step 7
Add eggs, beat until incorporated.
Step 8
Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated.
Step 9
Add dates, mix quickly until dates are well incorporated into the batter. (Note 2) Follow directions to make one pudding or individual ones.
Step 10
One Pudding:
Step 11
Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.
Step 12
While still hot, poke about 40 holes all over the surface using a skewer. Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
Step 13
Use overhang to lift cake out. Cut, serve warm with remaining warm sauce and ice cream or cream.
Step 14
Baking Individual Puddings:
Step 15
Pour batter into pudding moulds, only fill 2/3 of the way up.
Step 16
Bake for 25 minutes, or until skewer inserted into the centre comes out clean.
Step 17
While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes.
Step 18
Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.
Step 19
Butterscotch Sauce:
Step 20
Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.
Step 21
Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.
Step 22
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