Serves 8 people
date pudding:

280 g pitted dates (roughly chopped)
250 ml boiling water
40 g brown sugar
80 g unsalted butter
2 eggs
185 g plain flour (all purpose)
1 1/2 tsp baking powder
butterscotch sauce:

200 g brown sugar
375 ml cream
70 g unsalted butter

Recipe Courtesy of
Yuda Bustara

Sticky Date Pudding

Sticky date pudding always brings to mind the heavenly butterscotch drizzle and vanilla ice cream over a sticky warm pudding. You don’t have to head to a fancy restaurant to recreate this –we’ve got you covered with our homemade recipe below. Dates are naturally sweet (they are a source of fructose), so you can definitely add less sugar or even go without. You can also replace the sugar with molasses or honey to give it an even stickier texture. It’s one of our absolute favourite desserts –so give it a try!

Difficulty: Easy

Preparation: 20 min
Cook: 25 min
Clean up: 10 min

Steps: 2 steps
10 Ingredients

Difficulty: Easy
Steps: 2 steps
10 Ingredients

Preparation: 20 min
Cook: 25 min
Clean up: 10 min

Instructions

Prepare the date pudding
- Preheat oven to 180C (standard) or 160C (fan/convection)
- Grease pudding moulds with butter
- Blend the dates with boiling wateruntil just chunky liquid doesn’t need to be smooth
- Place butter and sugar in a bowl. Beat until combined and smooth.
- Add eggs, beat until incorporated.
- Add flour then baking powder. Mix until flour is incorporated.
- Add dates, mix until dates are well incorporated into the batter.
- Pour batter into pudding moulds, only fill 2/3 of the way up.
- Bake for 25 minutes or until skewer inserted into the centre comes out clean.