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 our triple-tested recipe.

  • 1 hr 20 mins cooking + standing
  • Serves 6
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This irresistibly rich all-time favourite dessert is so easy to make. The best part - that amazingly moreish butterscotch sauce.
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  • 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
  • 3/4 cup (150g) firmly packed brown sugar
  • 300 millilitres pouring cream
  • 80 gram (2½ ounces) butter


  • 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.

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