Sticky Date Pudding

Saturday night's dinner was a bit ordinary.  Crumbed pork cutlets - nothing to write home about!  But dessert  was Sticky Date Pudding - who doesn't love a Sticky Date Pudding??

I found this recipe in the latest edition of Good Food - it is a really easy recipe.  I must say I am also in love with my new individual dessert pans - they make it sooo easy!!

Sticky Date Pudding 


Makes 1 large dessert - or 10 individual desserts 


1 1/4 cups chopped pitted dates (200g)
1 tsp bicarbonate of soda
60g butter, at room temperature
3/4 cup caster sugar
2 eggs
1 cup self raising flour, sifted




Butterscotch Sauce
3/4 cup (185ml) light cream
3/4 cup firmly packed brown sugar
150g butter, chopped


Vanilla Ice Cream to serve


Preheat oven to 180C or 160C fan forced.  Grease and line the base of a 20cm round cake pan.  Or if using individual pans (1/3 cup capacity) - spray lightly with non stick spray.


Heat the dates and 1 1/4 cups of water in a saucepan on high.  When starting to boil, add the bicarb soda and remove from the heat.  Stand for 5 minutes, then blend until smooth. (I just stirred with a spoon - I like chunky bits of dates in my pud!!)


Using an electric mixer, beat the butter and sugar until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Fold in the flour and date mixture until just combined.


Pour into the prepared pan/s.  If baking as one large pudding bake for 40-50 mins.  If baking as individuals bake for 15-20 minutes - or until a skewer inserted comes out clean.


Stand for 5 minutes, then turn out onto a wire rack to cool slightly.


Meanwhile, stir the butterscotch sauce ingredients in a pan on medium heat for 5 minutes, or until sugar dissolves and the sauce is smooth and heated through.


Serve the pudding topped with ice cream and drizzled with sauce.

Heaven on a cold winter's night!!!  I had mine by the fire!!!