From ginger to gluten-free, try more of our delicious sticky date pudding recipes.
Ingredients
Method
Preheat oven to 170°C. Grease an ovenproof baking dish, roughly 20cm square, with butter.
Place dates and water in a medium pot on medium heat. Cook, stirring often, until dates are soft and mushed up. Take off heat and stir through baking soda and butter until butter has melted. Set aside for 10 minutes or so to cool slightly.
Meanwhile, lightly whisk eggs in a large bowl. Add cooled date mixture along with sugar, salt and vanilla. Stir until combined.
Sift in flour and baking powder and gently fold through until mixture is just combined (don’t overmix it).
Spoon mixture into greased dish and bake in the oven for about 45 minutes, until golden and a skewer inserted into the middle comes out clean. Set aside for 5 minutes.
While pudding is cooking, make the butterscotch sauce. Combine all the ingredients in a small pot on medium heat and bring to a gentle simmer, then reduce heat to low and cook for a further 3-4 minutes until sugar has dissolved and the sauce has thickened slightly.
Poke several holes in the top of the pudding and pour half the butterscotch sauce over the top. Scoop pudding into bowls and pour over the remaining sauce. Serve with whipped cream, custard or ice cream on the side.
