Name: Sticky date pudding with butterscotch sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 1/4 cup (200g) seeded dried dates; 1 1/4 cup (310 millilitres) boiling water; 1 teaspoon bicarbonate of soda (baking soda); 50 gram (1½ ounces) butter, chopped; 1/2 cup (110g) firmly packed brown sugar; 2 eggs, beaten lightly; 1 cup (150 grams) self-raising flour; Butterscotch; 3/4 cup (150g) firmly packed brown sugar; 300 millilitres pouring cream; 80 gram (2½ ounces) butter

Sticky date pudding with butterscotch sauce

Simple to make, and absolutely delicious, sticky date pudding is a bistro dessert staple you can take home today with this recipe.

Serves 6

Prep

20M

Cook

Total

1H 20M

This irresistibly rich all-time favourite dessert is so easy to make. The best part – that amazingly moreish butterscotch sauce.

If you just can’t get enough of sticky date, try our sticky date dessert collection.

Ingredients

1 1/4 cup (200g) seeded dried dates

1 1/4 cup (310 millilitres) boiling water

1 teaspoon bicarbonate of soda (baking soda)

50 gram (1½ ounces) butter, chopped

1/2 cup (110g) firmly packed brown sugar

2 eggs, beaten lightly

1 cup (150 grams) self-raising flour

Butterscotch

3/4 cup (150g) firmly packed brown sugar

300 millilitres pouring cream

80 gram (2½ ounces) butter

Method

1.Preheat oven to 180°C/350°F. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.

2.Combine dates and the water in a medium heatproof bowl. Stir in soda; stand 5 minutes.

3.Blend or process date mixture with butter and sugar until smooth. Add eggs and flour; blend or process until just combined. Pour mixture into pan.

4.Bake cake 1 hour. Stand cake in pan 10 minutes before turning onto a serving plate.

5.Meanwhile, stir butterscotch sauce ingredients in a medium saucepan over low heat until smooth.

6.Serve cake warm with butterscotch sauce.

This recipe was originally published in 2018 and the page updated in 2023.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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