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Sticky Date Pudding with Homemade Butterscotch Sauce

A rich and moist sticky date pudding paired with a creamy butterscotch sauce, perfect for special occasions or cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American, British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt
For the Butterscotch Sauce
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • A pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a baking dish.
  2. In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for about 10 minutes.
  3. In a large mixing bowl, combine the softened butter and brown sugar. Beat until creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Fold in the flour, baking powder, and salt until just combined.
  6. Add the date mixture to the batter and mix well.
  7. Pour the batter into the prepared baking dish.
Baking
  1. Bake for about 30-35 minutes or until a skewer inserted into the center comes out clean.
Making the Butterscotch Sauce
  1. While the pudding is baking, make the butterscotch sauce. In a saucepan, combine the brown sugar, butter, heavy cream, and salt. Cook over medium heat, stirring until smooth and thickened.
Serving
  1. Once the pudding is ready, remove it from the oven and let it cool for a few minutes.
  2. Serve warm slices of the sticky date pudding drizzled with the homemade butterscotch sauce. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream on top.

Notes

Make sure to chop the dates finely so they blend well into the batter. Do not overmix the batter, as this can make the pudding tough. You can prepare the butterscotch sauce ahead of time and simply reheat it when ready to serve. If you have leftovers, store the pudding in an airtight container in the refrigerator for up to 4 days. The butterscotch sauce can be stored separately in a jar in the fridge for about a week. Reheat both before serving.