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Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce

Sticky Date Pudding with Butterscotch Sauce - pure comfort food.

Course Dessert
Cuisine Australian, British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


Date Pudding

  • 180 gms – 6 1/3 oz. dates pitted and roughly chopped
  • 310 ml – 1 ¼ cups water
  • ½ tsp bicarbonate of soda
  • 165 gms - ¾ cup firmly packed brown sugar
  • 60 gms – ¼ cup butter softened and chopped
  • 2 eggs
  • 150 gms – 1 cup self-raising flour sifted

Butterscotch Sauce

  • 50 gms – 3 ½ tbsp butter
  • 220 gms – 1 cup brown sugar
  • 250 ml – 1 cup cream
  • 1 tsp vanilla extract


Date Pudding

  1. Put the dates and water in a saucepan and bring to a boil over a high heat. Remove from the heat. Add the bicarbonate of soda and stir until the dates start to break down. Keep aside to cool, stirring occasionally.
  2. Beat the butter and sugar in a bowl using a hand mixer. Add the eggs one at a time and beat until light and fluffy.
  3. Add the date mixture and stir to combine. Then carefully fold through the sifted flour.
  4. Divide the mixture evenly between the eight moulds until 2/3 full.
  5. Place the moulds in a baking tray, carefully pour some water in the tray until it comes up to 1/3 of the side of the moulds.
  6. Bake in a pre-heated oven at 180°C – 355°F (160°C – 320°F fan-forced) for 40 minutes or until golden brown and a skewer inserted in the middle comes out clean.

Butterscotch Sauce

  1. Combine the butter, sugar, cream and vanilla in a small saucepan and cook it over low heat until the butter melts and the sugar dissolves.
  2. Bring the sauce to a boil, reduce the heat and cook for 5-6 minutes or until the sauce thickens slightly.


  1. To serve, invert the hot pudding onto a serving plate and top with the butterscotch sauce.

Recipe Notes

You can also serve this pudding with vanilla ice cream or a dollop of double cream.