Sticky date pudding

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

  • 15 mins preparation
  • 40 mins cooking
  • Serves 8
  • Print


Butterscotch sauce
  • 3/4 cup thickened cream
  • 1/2 cup brown sugar
  • 5 gram butter
Sticky date pudding
  • 3/4 cup pitted, chopped dates
  • 1/2 cup boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 40 gram butter, at room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup self-raising flour
  • 1/4 cup plain flour
  • thick cream or ice-cream to serve


Sticky date pudding
  • 1
    Preheat oven to 180°C. Lightly grease a 1 litre, rectangular baking dish. In a small bowl, combine dates and water. Stir in soda. Set aside 10 minutes.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until light and creamy. Add egg, beating well. Fold in sifted combined flours and date mixture.
  • 3
    Spoon mixture into dish. Bake for 30-35 minutes until cooked when tested with a skewer.
  • 4
    Make the butterscotch sauce. Combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil on high. Reduce heat to low. Simmer for 1-2 minutes until thickened slightly.
  • 5
    Cut warm pudding into serving portions and serve with sauce and cream or ice-cream.


If preferred, make 8 individual puddings in a 1/3-cup muffin pan, and bake for 15-20 minutes.

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