These sticky date puddings are easy to make and taste delicious with caramel or butterscotch sauce.
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.
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. 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.
More Loaf, Cake and Cupcake Recipes
- Crazy Vanilla Cake
- Crazy Chocolate Cake
- Cinnamon Ripple Banana Loaf
- Pumpkin and Blueberry Bread
- Cappuccino Cupcakes
- Buried Treasure Cupcakes
- 3 Ingredient Pineapple Loaf
- Campfire Cupcakes
- Strawberry & White Chocolate Cupcakes
- Banana Muffins
- Cinnamon Ripple Banana Loaf
- Sticky Date Cake
Easy Sticky Date Puddings
Ingredients
Sticky Date Pudding
- 1 1/2 cups pitted dates
- 1 cup boiling water
- 1 tsp bi-carb soda
- 60 g butter
- 100 g brown sugar
- 2 eggs
- 150 g self raising flour
Butterscotch Sauce
- 150 g butter
- 250 ml thickened cream
- 265 g brown sugar
- 1 tsp vanilla essence
Instructions
- Preheat oven to 170˚C.
- Grease a 12 hole muffin tray thoroughly.
- Place the dates, boiling water and bi-carb soda in a bowl and set aside for 5 mins to soften.
- Meanwhile, add the butter and brown sugar into a food processor.
- When soft, add the dates and blend for 15 seconds until the mixture is smooth and combined.
- Scrape down the sides, then add the flour and eggs.
- Blend until all combined. You may need to scrape down the sides again.
- Divide the mixture between the 12 muffin holes.
- Bake in the oven 180˚C for 15 - 20 minutes until they spring back when touched in the centre.
- Cool on a wire rack.
Butterscotch Sauce
- To make the sauce, add all the sauce ingredients into a small saucepan.
- Cook over a medium heat for around 15 minutes until it thickens and becomes smooth.
- Serve the sticky date puddings with the warm sauce and ice cream.
Monday Memory Verse: 1 Peter 1:15