Ciara cooks

Sticky Date Puddings with Butterscotch Sauce

Preparation time:
20 minutes
Cooking time:
Upto 1 hour
Serves:
8 serves

Sticky Date Pudding is delicious and looks amazing. This mouth watering dish is made primarily with dates, flour, eggs, butter and light brown sugar. The Butterscotch Sauce is the perfect addition to this dish, and leaves you wanting more. Try this gorgeous dessert out.

  • Ingredients

    • 250g Pitted dates, roughly chopped
    • 1 Heaped teaspoon of bicarbonate of soda
    • 125g Butter, at room temperature
    • 125g Light brown sugar
    • 2 Medium eggs
    • 3tsp Vanilla extract
    • 175g Self-raising flour
    • Butterscotch Sauce to serve
    For the Butterscotch Sauce:
    • 50g Unsalted butter
    • 110g Rich dark brown sugar
    • 125g Golden syrup
    • 150ml Double cream
  • Method

    • Preheat the oven to 190C. (fan 170C).

    • Put the dates in a saucepan with 200ml of boiling water, stir and bring to the boil. Then add the bicarbonate of soda, stir and turn off the heat. Leave the dates to soak until the mixture has cooled slightly.

    • Meanwhile put the butter and sugar in a bowl and mix with an hand mixer. Mix in the eggs one at a time and beat.  Then add the vanilla extract and beat again. Finally stir in the flour and then the date mixture.

    • Pour into the prepared tin.

    • Bake for 30 minutes. You can test that it is cooked by putting a skewer into the centre and it should come out clean. If there are crumbs stuck to the skewer pop it back in the oven for a few more minutes.

    • Allow to cool for a few minutes and then cut into equal sized squares. Put on the serving plates and drizzle with the butterscotch sauce.

    For the Butterscotch Sauce:
    • Put the butter and sugar into a small pot and melt over a low heat stirring constantly.

    • Add the golden syrup and bring to a gentle simmer for 3-4 minutes stirring frequently.

    • Remove from the heat and add the cream. Put the pot back on a low heat and stir constantly for one minute.

  • Chef's Notes

    • Required: 22cm square tin, lightly greased and the bottom lined with parchment baking paper

Photography by Alan Rowlette

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