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Sticky Date Pudding with Butterscotch Caramel Sauce by @nourishwithtan

Sticky Date Pudding with Butterscotch Caramel Sauce by @nourishwithtan

Soft and moist sticky date pudding served with rich homemade butterscotch caramel sauce and a scoop of vanilla ice cream for the ultimate comforting dessert.

25 minutesPrep Time
40 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings
250g of Pitted Dates
1 Teaspoon Bicarbonate of Soda
400 Millilitres Boiling Water
1 Teaspoon Vanilla Extract or Vanilla Essence
130 Grams Unsalted Butter, softened
130 Grams Brown Sugar
2 Large Eggs
250 Grams Self-Raising Flour
Vanilla Ice Cream, to serve
Butterscotch Caramel Sauce or Butterscotch Topping, to serve
100 Grams Brown Sugar (For the Homemade Butterscotch Caramel Sauce)
60 Grams Unsalted Butter (For the Homemade Butterscotch Caramel Sauce)
125 Millilitres Thickened Cream (For the Homemade Butterscotch Caramel Sauce)
1 Teaspoon Vanilla Extract or Vanilla Essence (For the Homemade Butterscotch Caramel Sauce)
Pinch of Sea Salt, optional (For the Homemade Butterscotch Caramel Sauce)

Directions

  1. Preheat oven to 180°C and line a baking tin with baking paper.
  2. Place the dates, bicarbonate of soda and boiling water into a heatproof bowl. Leave to soak, uncovered, for 15 minutes until softened.
  3. Using a food processor or stick blender, blend the date mixture until smooth.
  4. In a large mixing bowl, use an electric mixer to beat the butter, brown sugar and vanilla until light and creamy.
  5. Add the eggs, one at a time, beating well after each addition until fully incorporated.
  6. Gently fold through the self-raising flour, followed by the blended date mixture, until just combined.
  7. Pour the batter into the prepared baking tin and smooth the surface.
  8. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
  9. Allow the pudding to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool slightly.
  10. Meanwhile, prepare the butterscotch caramel sauce. Combine the brown sugar and butter in a small saucepan over medium heat, stirring until the butter has melted and the sugar has dissolved.
  11. Slowly pour in the thickened cream and stir continuously until smooth. Simmer gently for 3–5 minutes, or until the sauce has slightly thickened. Remove from the heat and stir through the vanilla extract and a pinch of sea salt, if using.
  12. Cut the sticky date pudding into squares and serve warm with vanilla ice cream and a generous drizzle of homemade butterscotch caramel sauce.