Ingredient and Portion
Sticky Date Pudding with Butterscotch sauce
Submit Recipe
Sticky Date Pudding
200g pitted dried dates, roughly chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
60g butter, softened
1/2 cup caster sugar
2 eggs
1 1/3 cups self-raising flour
Butterscotch Sauce
200g pitted dried dates, roughly chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
60g butter, softened
1/2 cup caster sugar
2 eggs
1 1/3 cups self-raising flour
Butterscotch Sauce
Seasoning
1 cup firmly packed brown sugar
1 cup pure cream
100g butter, chopped
1 cup pure cream
100g butter, chopped
Method
Sticky Date Pudding
Preheat oven to 180°C (160°C fan-forced oven). Grease a 6cm-deep, 18cm (base) round cake pan.
Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water.
Stand for 20 minutes or until tender.
Beat butter and sugar until pale and creamy. Add eggs (1 at a time), beating well after each addition.
Using a large metal spoon, stir in date mixture and flour. Stir to combine.
Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean.
Stand for 10 minutes. Turn out onto a wire rack.
Preheat oven to 180°C (160°C fan-forced oven). Grease a 6cm-deep, 18cm (base) round cake pan.
Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water.
Stand for 20 minutes or until tender.
Beat butter and sugar until pale and creamy. Add eggs (1 at a time), beating well after each addition.
Using a large metal spoon, stir in date mixture and flour. Stir to combine.
Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean.
Stand for 10 minutes. Turn out onto a wire rack.
Tips
Butterscotch Sauce
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