Sticky Date Pudding Recipe – My Way

Ingredients

Pudding:

• 1 and 1/4 cups pitted dates, chopped
• 1 and 1/4 cups boiling water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 60 g or 2 oz butter, softened
• 3/4 cup soft brown sugar or dark brown sugar
• 2 eggs
• 1 cup self-raising flour (All-purpose flour with 1 tsp baking powder and well sifted)

Butterscotch Sauce

• 2 cups brown sugar
• 250 ml or 2.5 dl cream
• 50 g or 1.75 oz butter
• 1 teaspoon vanilla extract

Method

1. Preheat oven to 180 celsius (375 F) – slightly cooler for fan-forced.
2. Grease and flour/line a base of a 20 cm cake pan.
3. Combine the dates, boiling water and baking soda in a bowl. Allow to stand for 30 minutes.
4. Cream butter, brown sugar and vanilla until creamy with an electric mixer.
5. Add eggs, one at a time, beating well after each addition.
6. Add the date mixture and flour and mix until well combined.
7. Pour into the prepared cake pan.
8. Bake for 35 – 45 minutes or till a skewer inserted into the centre comes out clean

To Make Butterscotch Sauce

1. Combine all ingredients in a saucepan over a medium heat on the stovetop.
2. Stir regularly and bring to the boil.
3. Simmer for 1 minute until butter and sugar have dissolved.
4. Pierce pudding all over with a skewer. Pour sauce over warm pudding. Stand for 10 minutes.*
5. Serve warm with ice cream or as you prefer.

^Variation:

I served the pudding as it was out of the oven. I let it cool slightly and then cut it into wedges, to serve with the sauce and icecream. Pouring the sauce over immediately prior to serving.

* The recipe recommended letting the sauce sit and permeate through the whole pudding, however, I prefer a slightly firmer texture better, than a soggy pudding.

It is up to you how you tackle that!

#onecakeaweek

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