Description
This classic Sticky Date Pudding recipe features moist, rich pudding made with chopped dates soaked in baking soda and boiling water, combined with a buttery batter. Baked until golden and fluffy, the puddings are drenched in a luscious homemade butterscotch sauce and served warm with creamy ice cream or dollops of cream for a decadent dessert experience.
Ingredients
For the Sticky Date Pudding
- 280g / 9 oz pitted dates, roughly chopped
- 1 tsp baking soda / bicarbonate of soda
- 1 cup boiling water
- 1/4 cup brown sugar, loosely packed
- 80g / 6 tbsp unsalted butter, softened
- 2 eggs, at room temperature
- 1 1/4 cups plain flour (all purpose flour)
- 1 1/2 tsp baking powder
For the Butterscotch Sauce
- 1 cup brown sugar, tightly packed
- 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla bean paste
- 70g / 5 tbsp unsalted butter
To Serve
- Ice cream or dolloping cream
Instructions
- Preheat oven: Set your oven to 180°C (350°F) or 160°C fan-forced to prepare for baking the pudding.
- Prepare pans: Grease 7 pudding moulds thoroughly with butter or grease. Alternatively, line a 20 cm (8″) square cake pan with baking paper, ensuring overhang for easy lifting.
- Make mashed dates: Place chopped dates in a bowl, sprinkle with baking soda, then pour over boiling water. Let stand for 10 minutes to soften. Mash the mixture well with a potato masher or fork until it reaches a sloppy porridge-like texture.
- Make batter: In a mixing bowl, beat together softened butter and 1/4 cup brown sugar until smooth and combined. Add eggs and beat again until fully incorporated.
- Add dry ingredients: Stir in the plain flour and sprinkle baking powder over the surface. Mix gently until the flour and baking powder are just incorporated.
- Combine dates with batter: Quickly fold the mashed date mixture into the batter until well mixed.
- For one large pudding: Pour the batter into the prepared cake pan and smooth the surface. Bake for about 35 minutes or until a skewer inserted in the center comes out clean.
- Soak with sauce (large pudding): While the pudding is still hot, poke about 40 holes over its surface using a skewer. Pour 1/2 cup of warm butterscotch sauce over the holes and let it soak in for 10 minutes. Use the baking paper overhang to lift the pudding out for serving.
- For individual puddings: Fill each pudding mould two-thirds full with batter. Bake for 25 minutes or until a skewer inserted in the center comes out clean.
- Soak with sauce (individual puddings): While hot, poke about 10 holes in each pudding, spoon 1 tablespoon of warm butterscotch sauce over each, and allow to soak for 10 minutes. To serve, invert the moulds onto plates so puddings release cleanly.
- Make Butterscotch Sauce: Combine brown sugar, thickened cream, vanilla bean paste, and butter in a saucepan over medium heat. Stir occasionally until the butter melts. Bring the mixture to a gentle simmer, cook for 2 minutes stirring once, then remove from heat. Serve warm.
- Serve: Present the sticky date pudding warm, drizzled with remaining butterscotch sauce, alongside ice cream or dollops of cream for an indulgent dessert.
Notes
- Use pitted dates and chop roughly for better texture blending.
- Greasing pudding moulds well prevents sticking and ease of removal.
- The mashed date mixture should resemble a thick sloppy porridge; watery mixture can thin the batter excessively.
- The recipe works for one large pudding or multiple individual puddings depending on your bakeware.
- Serve immediately for best texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (large pudding) or 25 minutes (individual puddings)
- Category: Dessert
- Method: Baking
- Cuisine: Australian
