Name: Extra Sticky, Sticky Date Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 250 g Dates seed removed, diced finely; 1.75 cups Self Raising Flour sifted; 130 g Butter; 1 cup Brown Sugar; 1/2 tsp Salt; 1.5 cups Boiling Water; 2 Eggs; 1 tsp Bicarbonate Soda; 150 g Butter; 1.5 cups Brown Sugar packed hard; 500 ml Thickened Cream; 2 tsp Vanilla Extract

Extra Sticky, Sticky Date Pudding

I’m afraid to admit that I’ve only been converted to Sticky Date Pudding in the last few years…..

Extra Sticky, Sticky Date Pudding

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

hour

minutes

Rich, moist, and drizzled with luscious butterscotch sauce, sticky date pudding is the ultimate comfort dessert. Perfect for celebrations or cosy evenings, this timeless classic will have everyone asking for seconds with its irresistible sweetness.

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Ingredients

250 g Dates seed removed, diced finely
1.75 cups Self Raising Flour sifted
130 g Butter
1 cup Brown Sugar
1/2 tsp Salt
1.5 cups Boiling Water
2 Eggs
1 tsp Bicarbonate Soda
Butterscotch Sauce:
150 g Butter
1.5 cups Brown Sugar packed hard
500 ml Thickened Cream
2 tsp Vanilla Extract

Directions

Preheat the oven to 180 degrees.
Grease a deep lamington tin, loaf pan or 22cm cake tin well with butter or line with baking paper.
Place the dates, bicarbonate of soda and boiling water in a bowl, stir cover and allow to steep for 30 minutes to allow the dates to soften.
Place the date mixture into a food processor and process until pureed. Set aside.
Beat together the brown sugar and butter until creamy.
Add the eggs, one at a time, and beat until well combined before adding the next egg.
Fold in the sifted flour and salt until the mixture is just combined.
Pour the batter into the prepared dish and bake for 30 – 35 minutes or until a skewer comes out of the middle clean.
Cool in the tin.
Place all the butterscotch sauce ingredients into a saucepan and heat gently until combined.
Turn up the heat until the mixture boils.
Boil for a few minutes or until mixture slightly thickens.
Allow cooling for a few minutes.
Grab a skewer and poke many small holes into the prepared pudding. This will allow the hot sauce to penetrate the cake.
Pour the hot sauce over the top.To serve, cut a slice of the pudding and pour the hot butterscotch sauce over the top.
Serve with cream or vanilla ice cream and custard.

Notes

The pudding may be frozen for up to two months sealed in an air tight container.
Butterscotch sauce can be made a day or two ahead and kept sealed in the fridge. Reheat to serve.

Maybe I had one too many ‘bad’ Sticky Date Puddings before I got to try a good one. ?But it the perfect Winter Dessert. ?And as there is NEVER enough sauce, so this recipe for Extra Sticky Sticky Date Pudding has loads of extra – plus you can freeze it so you can have Extra Sticky, Sticky Date Pudding whenever you like! Winning!

Sure, there are loads of ingredients and it does take a bit of time – it isn’t a very simple recipe – but I promise you the results will be totally worthwhile!? It is the ultimate ‘Birthday Cake’ for a grown up.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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