Sticky Date Pudding (Video)
You won't believe this dessert recipe is made with dates! Sticky Date Pudding or Sticky Toffee pudding is a delicious winter treat. Heartwarming to eat, rich and comforting, while drizzled in a warm butterscotch sauce.
Servings 8 servings
Ingredients
Sticky Date Pudding
- 1 tablespoon melted butter for greasing pan
- 1 cup Medjool dates pitted and diced
- 1 cup boiling water
- 1 teaspoon baking soda bi-carb soda
- ½ cup salted butter 115g or 1x stick of butter
- ½ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all purpose flour 150g sifted
- 2 teaspoons baking powder
Butterscotch Sauce
- 1 cup salted butter 2 sticks
- 1 cup brown sugar packed
- 1 cup whipping cream
Instructions
Sticky Date Pudding
- Pre-heat oven to 350°F (180°C).
- Grease baking tray with butter - Bundtlettes or Texas muffin pans
- Place the diced dates in a bowl with 1 cup boiling water and 1 teaspoon baking soda. Let stand for approximately 10 minutes. Do not worry if the liquid is absorbed by the dates. Place dates and excess liquids in food processor and pulse for about 10 seconds until smooth.
- Beat butter and brown sugar until light in color and fluffy in texture. Add eggs one at a time until well blended. Mix in vanilla, flour and baking powder on lower speed until combined. Using a spoon, add the dates until mixed through.
- Pour batter into prepared pan, only filling ⅔ of the way to the top of each baking cavity.
- Place in oven and bake for 20 minutes or until inserted toothpick comes out clean.
- Remove from oven, allow to cool for about 10 minutes before inverting upside down to remove the individual sticky date pudding serves.
Butterscotch Sauce
- Combine butter, brown sugar and whipping cream into a medium saucepan.
- Bring to a boil while stirring until all the butter is melted and the sugar has dissolved. Reduct heat and allow to simmer for 2 minutes.
- Serve your Sticky Date Pudding warm. Drizzle with butterscotch sauce and serve with vanilla ice cream or whipped cream.