Easy Sticky Date Pudding with Rich Caramel Butterscotch Sauce Recipe

This is the perfect rich, lush desert for cold winters nights. It is quite a heavy pudding, but somehow you won’t be able to resist seconds (or thirds!), with lashings of the caramel butterscotch sauce and ice cream.

Easy Sticky Date Pudding Recipe Ingredients

  • 170g pitted dates, roughly chopped (or you could snip with scissors)
  • 300ml water
  • 1 tsp bicarb of soda
  • 60g butter
  • 170g caster sugar
  • 2 eggs, lightly beaten with a fork
  • 170g self raising flour
  • 1/2 tsp vanilla essence or extract
  • 200g brown sugar
  • 6 tbsp pure cream
  • 115g butter
  • 1/2 tsp vanilla essence or extract

Easy Sticky Date Pudding Recipe Method

Place the dates and water in a small saucepan and bring to the boil over high heat. Once boiling, remove from the heat and add bicarb of soda (the mixture will fizz up quite rapidly, so be careful). Stir quickly, then leave the saucepan to stand while you make the pudding mixture.

Preheat your oven to 180ºC. Grease a cake tin (I use a square one approx 20cm x 20cm x 6cm) well with butter. You could also grease 6 individual (approx 1 cup capacity) ramekins if you wanted to serve individual puddings instead.

In a mixing bowl cream the butter (it is easier if the butter is room temperature) and caster sugar together with electric beaters until light and creamy (you could do this step with a wooden spoon, but you will be there for a while). Add the beaten egg, a little at a time, mixing well after each addition (the mixture may look slightly ‘split’ at this stage, but don’t worry, it will come back together). Fold in the flour, dates (including the date liquid) and vanilla and stir to combine. Pour into greased cake tin or ramekins and bake for approximately 40-50 minutes (20-30 minutes for ramekins), until cooked (when you test it, it should be quite moist, so may leave some crumbs on the cake tester/skewer, but it shouldn’t be wet).

Whilst the cake is cooking, place the brown sugar, cream, butter and remaining vanilla in a small saucepan (you can use the one you used for the dates to save washing up, just give it a little rinse, doesn’t need to be spotless). Bring to the boil over medium heat and simmer for approximately 3 minutes until sugar has dissolved.

When the pudding is cooked, remove from the oven and pour approximately 1/3 of the caramel butterscotch sauce over the cake. Pop it back in the oven for 2 minutes until has absorbed into the cake.

Remove from the oven and allow to cool slightly. Serve warm with additional caramel butterscotch sauce spooned over the top and creamy vanilla ice cream. If you have left overs (yeah right!), simply allow them to cool completely, then wrap (un-sauced) in cling wrap or place in a airtight container in the fridge for up to 2-3 days. Reheat the pudding and sauce separately to serve.