Sticky Date Puddings with Butterscotch Sauce (Sauté Pan)

Sticky Date Puddings with Butterscotch Sauce (Sauté Pan)

By Gluten-free flours work well with this recipe
0:15 To Prep
0:30 To Cook
8 Servings
Average Rating
Difficulty Medium

Sticky date pudding is a classic winter dessert that is a favourite amongst adults and kids!


  • 200g Dates, pitted and chopped
  • 1 tsp Bicarbonate of soda
  • 120g Butter, softened
  • 400g Light Brown Sugar
  • 2 Eggs
  • 200g Self raising Flour
  • 300ml Pure cream
  • 3/4 cup Water

Step 1

Preheat oven 180°C

Step 2

PUDDINGS: In a small mixing bowl add chopped dates, ¾ cup boiling water and stir through bicarb (it will start to foam), let stand for 10 minutes.

Step 3

In Sauté Pan whisk 60g softened butter with 150g sugar until creamy.

Step 4

Add eggs on at a time, beating well between each egg.

Step 5

Add flour and date mixture and stir to combine all ingredients.

Step 6

Cook in oven at 180°C for 20min

Step 7

BUTTERSCOTCH SAUCE: Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.

Step 8

Turn out onto plate. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.

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