Not much compares to this decadent Sticky Date Pudding recipe. It is absolutely one of my top 5 favourite deserts. I like to first cook the cake, then at the end pour a beautiful homamade butterscotch sauce all over. The cake is super moist and rich so i love to serve it with cold crea This If you love butterscotch flavours this one is for you.

Ingredients

The Pudding

200 GRAMS Soft Pitted Dates, CHOPPED
1 TSP Bi-Carb Soda
75 GRAMS Softened Unsalted Butter
2 TBS Mollases
40 GRAMS Brown Sugar
2 Large Eggs, ROOM TEMP
150 GRAMS Plain Flour
2 TSP Baking Powder

The Sauce

140 GRAMS Unsalted Butter
350 GRAMS Brown Sugar
1 TSP Mollases
200 ML Thickened Cream, PLUS MORE FOR SERVING

Instructions

The Cake

1
PREPARE & PREHEAT-

You will need 1 x approx 23cm / 9-inch square baking dish. Preheat the oven to 180°C/160°C Fan/350°F and lightly grease your dish. Put the chopped dates, 200ml/¾ cup of boiling water and bicarbonate of soda into a bowl, give a stir and then leave for 10 minutes. (NOTE)

MIX UP BUTTER & MOLASSES-

In a large bowl cream together the Butter & Molasses until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating — scraping down as necessary — until completely incorporated, then do likewise with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.

ADD THE DATES-

Using a fork squish the dates a little bit then then pour the dates and their liquid into the batter and mix.

TIME TO COOK-

Pour and scrape into your prepared dish and bake in the oven for 30-35 minutes, or until a butter knife/ cake tester comes out clean.

MAKE THE SAUCE.

The Sauce

1
MAKE THE SAUCE-

Melt the Butter, Brown Sugar and Molasses over a very low heat in a heavy-based saucepan. Once the Butter’s melted, stir gently until everything else is melted too. Now stir in the Cream, then turn up the heat and when it’s bubbling and hot, take it off the heat. (NOTE)

POUR THE SAUCE-

As soon as the cake is done baking, prick the cooked pudding all over with a fork/utensil of choice and pour about a quarter of the warm sauce over, make sure the pudding is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.

REST AND ABSORB-

Leave for 20-30 minutes. (NOTE)

ENJOY!

– Serve with cold cream and the rest of sauce.

Equipment

1 x approx 23cm / 9-inch square baking dish
Large Mixing Bowl
Oven

Notes

PREPARE & PREHEAT-

It might seem strange to add Bi Carb Soda to your Dates but the reason is because it helps to soften them and extract flavour.

MAKE THE SAUCE-

Don’t be tempted to cook the sauce until it has thickened. Turn off the heat as soon as it starts bubbling after adding cream. You want the sauce to be slightly thin so it can really absorb into the cake.

REST & ABSORB-

I love to serve the pudding whilst it is nice and warm with sauce and cold thickened cream poured on top. It is sooo good!

Also this pudding stores really well in the fridge for leftovers. You can cover it or put it air tight container for up to 3 days. I just like to heat it up in the microwave before serving again.