Sticky Date pudding is one of my favourite go-to desserts!!! This is a really easy recipe, but to make it even easier, try baking this pudding in a rectangular cake tin instead of individually and cut into slices. Drizzle with hot butterscotch sauce, a sprinkle of sea salt flakes and a scoop of cold vanilla ice cream!
Sticky Date pudding with warm Butterscotch Sauce
Sticky date pudding:
- 150 g pitted & chopped dates
- 300 ml water
- ½ tsp bicarbonate of soda
- 50 g butter softened
- 150 g brown sugar
- 2 eggs
- 150 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 50 g butter
- 200 g brown sugar
- 250 ml cream
- 1 tsp vanilla extract
Preheat oven to 180˚C
Bring dates and water to a boil in a small saucepan. Remove from heat and stir in the bicarbonate of soda, stir for about 20secs. Set aside to cool.
Cream butter and sugar together with a mixer. Add eggs, one at a time, beating in each egg well. Beat until light and fluffy.
Add cooled date mixture, stir gently with a whisk to combine. Carefully fold through sifted flour, baking powder and salt. Pour into a small lined baking pan.
Place the small pan into a larger pan filled with water, so that the small pan is in a water bath halfway up the side.
Bake in oven for 45 minutes or until skewer comes out clean.
Meanwhile for the butterscotch sauce
Combine all the ingredients in a small saucepan and bring to a boil while stirring to dissolve, the sugar. Reduce heat and simmer for 5 minutes to thicken slightly.