Date Pudding with Butterscotch Sauce -

Date Pudding with Butterscotch Sauce

A rich and gooey date pudding served warm with a luscious butterscotch sauce, perfect for transforming any meal into a delightful occasion.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: Global

Calories: 350

Ingredients Method Notes

Ingredients

For the date pudding

1 1/4 cups chopped dates Use fresh, plump dates for best results.
1 tsp bicarbonate of soda
1 cup boiling water To soak the dates.
60 g unsalted butter, softened
3/4 cup caster sugar
2 medium eggs Add one at a time.
1 1/2 cups self-raising flour Sift before adding to the mix.
1/8 tsp vanilla essence

For the butterscotch sauce

125 g unsalted butter
1 cup brown sugar
1/4 cup golden syrup Can be substituted with honey or corn syrup.
1 cup thick cream Stir in after melting the other ingredients.

Method

Preparation

Mix the chopped dates and bicarbonate of soda in a bowl. Pour over the boiling water and leave to stand for 30 minutes.
Cream the softened butter and caster sugar in a separate bowl.
Add the eggs one at a time, beating well after each addition.
Fold in the sifted self-raising flour and stir in the date mixture along with the vanilla essence.
Pour the batter into a greased rectangular ovenproof dish.

Baking

Bake at 170°C (340°F) for 30-40 minutes or until the center is firm to the touch.

Making the butterscotch sauce

Melt the butter, brown sugar, and golden syrup in a saucepan. Stir until dissolved, then remove from heat and stir in the thick cream.

Serving

Cut the pudding into squares and serve warm with the butterscotch sauce, optional cream, and/or ice cream.

Notes

If you have leftovers, store the pudding in an airtight container in the fridge for up to three days. The butterscotch sauce can be stored separately; warm it up before serving again. Consider variations like adding nuts or a pinch of sea salt to the sauce.