Sticky Date Pudding

Name: Sticky Date Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 250 g medjool date, pitted; 1 tsp baking soda; 200 g butter, softened; 300 g brown sugar; 2 piece egg; 200 g self-raising flour; 1 tsp vanilla extract; 300 ml thickened cream

Soft date sponge drowned in butterscotch sauce — best served warm with cream.

55 min
Medium
8 servings
Australian
Vegetarian

Cooks: 0
Photos: 0

Ingredients

medjool date, pitted250g
baking soda1 tsp
butter, softened100g pudding + 100g sauce200g
brown sugar150g pudding + 150g sauce300g
egg2 piece
self-raising flour200g
vanilla extract1 tsp
thickened creamfor sauce + serving300ml

Method

1
Preheat oven to 180°C. Grease and line a 22cm cake tin.
2
Place pitted dates in a heatproof bowl with baking soda; pour over boiling water and rest 10 minutes. Mash with a fork.
The soak is what makes the pudding so tender.
3
Cream butter and brown sugar until pale and fluffy; beat in eggs one at a time with vanilla.
4
Fold in self-raising flour, then stir through the date mixture until evenly combined.
5
Pour into the tin and bake until a skewer comes out clean, about 35 minutes.
6
Meanwhile, simmer brown sugar, butter, and cream in a saucepan, stirring, until glossy and coating-thick.
That's your butterscotch sauce.
7
Pierce the warm pudding all over with a skewer and pour over half the sauce; serve slices with extra sauce and cream.

Per serving

485
kcal: 5g
protein: 68g
carbs: 23g
fat