Name: Easy Sticky Date Puddings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups Pitted dates; 1 cup Boiling water; 1 tsp Bi-carb soda; 60 g Unsalted Butter; 100 g Brown sugar; 2 Eggs (room temperature); 150 g Self Raising Flour; 150 g Salted Butter; 250 ml Thickened cream; 265 g Brown sugar; 1 tsp Vanilla

These sticky date puddings are easy to make and taste delicious with butterscotch sauce, especially on a cold, winter’s night.

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Sticky Date Puddings

With this recipe, we made 12 individual puddings in our muffin tray. These moist sturdy date puddings can be served with caramel sauce or butterscotch sauce and vanilla ice cream, custard or whipped cream. I like to dice a date or two and sprinkle over the top as well.

Ingredients for these Puddings

To make these puddings, you will need:

Pitted Dates
Boiling Water
Bicarbonate of Soda also known as Baking Soda
Unsalted Butter
Brown Sugar
Eggs
Self Raising Flour

To make the Butterscotch Sauce, you will need:

Salted Butter
Brown Sugar
Thickened Cream also known as Heavy Cream
Vanilla Extract

Making Sticky Date Puddings

To make these puddings, you will first need to soften the dates by placing them in a heat-proof bowl with the boiling water and bi-carbonate of soda (baking soda). Let them sit for 5 minutes while you beat the butter and brown sugar in a food processor. Then add the dates, water and all.

Blend until the mixture is smooth and combined. Scrape down the sides and add the flour and eggs. Make sure the eggs are at room temperature when adding as if not, they may curdle if they hit the hot mixture. Blend until combined and then divide the mixture between 12 muffin cases. Bake for around 15 – 20 minutes until the spring back when touched in the centre.

Let cool while you make the butterscotch sauce.

To make this sauce, add the butter, thickened cream, brown sugar and vanilla essence to a saucepan. Cook over medium heat for around 15 minutes until the sugar is dissolved and the sauce thickens and becomes smooth.

To serve, warm up the puddings and the sauce and serve with a scoop of your favourite ice cream, whipped cream or custard.

One Large Pudding

This recipe can also be used to make one large pudding instead of multiple smaller ones.

To do this, line a large 20cm round cake pan and pour in the mixture.

The baking time will need to be increased to about 35 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and poke around 30 holes in the surface of the pudding.

Pour around ⅓ cup of the butterscotch sauce over the cake and let soak in for about 10 minutes before serving.

Storing

This pudding and sauce can be made up to 2 days ahead and stored, covered in the fridge. Leave separate until ready to serve.

Once cool, the pudding can be wrapped in foil and then placed in a freezer-safe container or bag and frozen for up to 3 months. Defrost in the fridge, before reheating.

Reheat the pudding in the microwave. Do the same with the sauce and serve over warm pudding.

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