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Sticky Date Pudding with Butterscotch Sauce

Prep Time25 minutes
Cook Time45 minutes
Total Time10 minutes
Cuisine: British
Keyword: british, butterscotch, date, pudding, recipe, sauce, sticky
Servings: 8 puddings
Calories: 420kcal

Ingredients

Pudding

  • 250 g pitted dates, chopped
  • 300 ml boiling water
  • 1 tsp bicarbonate of soda
  • 85 g unsalted butter, softened
  • 170 g brown sugar
  • 2 eggs
  • 170 g self-raising flour
  • 1 tsp vanilla extract

Butterscotch sauce

  • 200 g brown sugar
  • 200 ml thickened cream
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions

Pudding

  • Preheat oven to 170°C fan-forced. Grease 8 ramekins or a 22cm square tin.
  • Place dates in a bowl with bicarb, pour over boiling water. Sit for 10 minutes.
  • Cream butter and brown sugar until pale. Add eggs one at a time, then vanilla. Fold in flour.
  • Add date mixture including its liquid. Stir to combine.
  • Divide among ramekins (about three-quarters full). Bake 25-30 minutes until set and a skewer comes out clean. A big dish needs 40-45 min.

Sauce and serve

  • Combine brown sugar, cream, butter and salt in a saucepan. Simmer 5 minutes, stirring, until slightly thickened. Stir in vanilla.
  • Turn puddings out of ramekins. Pour hot sauce generously over each. Serve with vanilla ice cream.

Nutrition

Serving: 1g | Calories: 420kcal