Baking, Desserts

Sticky Date pudding with warm Butterscotch Sauce

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

Servings 10


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

Butterscotch sauce:

  • 50 g butter
  • 200 g brown sugar
  • 250 ml cream
  • 1 tsp vanilla extract


  1. Preheat oven to 180˚C
  2. 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.
  3. Cream butter and sugar together with a mixer. Add eggs, one at a time, beating in each egg well. Beat until light and fluffy.
  4. 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.
  5. 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.
  6. Bake in oven for 45 minutes or until skewer comes out clean.

Meanwhile for the butterscotch sauce

  1. 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.