Wow. Wow, wow, wow. This sticky date pudding is absolutely amazing. I’m not exaggerating either. I have had many a sticky date pudding in my time and this one is the best I have EVER had. That includes all the restaurant versions as well!
I gave two puddings to my manager and his partner and he messaged me after eating it saying it was amazing!!!!!! (yes he put that many explanation marks 😉 and his partner said it was the best she had tried in a long time. It is such a good feeling when I bake something that people get excited about as much as I do.
How did I find this amazing recipe?? With the internet these days it isn’t hard to find a great recipe. I will often look for recipes with plenty of reviews so I can see that it has been tried and rated. Taste.com.au is one of my go-to sites for great recipes because they always have ratings and reviews and that is where this recipe came from. I did have a few sticky date recipes in my cookbooks but I wanted to make one that I knew had been well received.
The pudding itself is so light and moist and bursting with flavour. Then with the addition of the butterscotch sauce it becomes heaven in your mouth. The dessert itself is actually really easy to make and is pretty effortless apart from chopping the dates. My only note would be to watch it while it is in the oven because oven times vary you don’t want it to overcook. As soon as a skewer comes out clean, remove it from the oven. This recipe also calls for the sticky date pudding to be cooked in a cake tin but I put the mixture in to a large Texas muffin tin and ramekins so that I could make individual puddings as seen in the pictures. You could do it either way. Just make sure when you are doing the puddings individually that they have all the same amount of mixture so they cook evenly.
Alright, enough talk. I know you just want the recipe so here it is. I am absolutely certain you will love it.
Sticky Date Pudding
Ingredients:
290g pitted dates, chopped finely
1 tsp baking of soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups self-raising flour, sifted
Butterscotch Sauce
1 cup brown sugar
300ml thickened cream
1/2 tsp of vanilla extract
60 g butter
Method:
1.Preheat oven to 180°C. Grease and line 22cm cake tin or a large Texas muffin tin/ramekins for individual puddings. (I’ve made both!)
2.Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
3.Beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold through date mixture (including water) and flour until well combined. (Mixture will be a bit runny)
4.Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan/tin for 10 mintues before turning out on to a plate.
5.Make sauce by combining all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
6.Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes before serving with remaining sauce and vanilla ice-cream!!
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