This is an incredibly delicious recipe and one that my mother swears is the simplest possible Sticky Date Pudding recipe you can make. After bringing the dates to a boil in water, simply combine all the pudding ingredients in a blender and blend until smooth.
It doesn’t get much easier than that!
Sticky Date Pudding
1¼ cups (210g) seeded dates
1¼ cups (310ml) boiling water
1 teaspoon bicarbonate of soda
60g butter, chopped
¾ cup (150g) firmly packed brown sugar
2 eggs
1 cup (150g) self-raising flour
Butterscotch Sauce
1 cup (200g) firmly packed brown sugar
300ml cream
200g butter
Serves: 6-8
Grease deep 20cm round cake pan and line base with baking paper.
Combine dates and water in pan; bring to boil then immediately remove from heat. Stir in the soda; allow to stand 5 minutes. Blend or process the date mixture with butter and sugar until almost smooth. Add eggs and four, blend or process until just combined. Pour mixture into prepared pan or muffin tray.
For cake pan, bake in moderate oven for approx. 55 mins or until cooked through; cover with foil during baking if over browning. Stand pudding 10 mins before turning out of pan. Serve with Butterscotch Sauce poured over the top.
The Butterscotch Sauce
Combine ingredients in medium pan. Stir over low heat until sugar is dissolved and butter melted. The Butterscotch Sauce is best served warm.
Hints:
· You can use a muffin tray instead of a cake tin if you prefer to make individual portions. If baking the mixture in a muffin tray, cook approx. 15-20 mins or until the small puddings bounce back when pressed lightly.
· Sticky Date Pudding and Butterscotch Sauce can be made a day ahead.
· Store pudding in an airtight container.
· Store sauce covered in the refrigerator.
· The pudding can be frozen.
· The butterscotch sauce can be microwaved after removing from fridge.
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