This has to be one of my all time favourites. I absolutely adore this dessert and there is nothing, nothing, nothing that can sway me from ordering if it’s offered on a menu. Because of my insane love for this dish, I have tried many variations of it but will proudly declare this my favourite. Seriously, it’s the pick of the bunch. I love it because traditional Sticky Date Pudding can be heavy, stodgy, often leaving you feeling full but not pleasantly so.
This recipe makes a deliciously light version, springy and aerated enough to give you the beautiful flavours you expect but quite a different texture. The actual cake contains a relatively small amount of sugar and butter, but the sauce… oh dear friend, turn the other way when you make this, or maybe make it with one eye closed. It’s sinful, decadent, rich and extremely delicious. As you will see, the sauce has copious amounts of butter and sugar and cream, so it is in no way, shape or form any kind of good for you. Apply sparingly…
I say that with a grin on my face, because honestly, with a flavour and silky texture this good, it’s kind of impossible to be responsible when it comes to pouring this over ones dessert. Therefore, the best advice I can offer is to do what you must, but try to serve this dessert infrequently to ensure you’re not fighting a losing battle!
Don’t say you haven’t been warned.
- FOR THE PUDDING
- 200g dates, stoned and chopped
- 1 t baking soda
- 300ml boiling water
- 60g unsalted butter
- ¾ C brown sugar
- 2 eggs
- 170g self-raising flour
- ½ t vanilla
- FOR THE BUTTERSCOTCH SAUCE
- 400g brown sugar
- 1 C cream
- 250g unsalted butter
- 1 vanilla bean, split or 1 t vanilla paste
- Preheat oven to 180 degrees Celsius and butter an 18cm square cake tin.
- Mix dates and baking soda and pour the hot water over, leave to stand.
- Cream the butter and sugar until pale and creamy and add eggs, one at a time, mixing well between additions.
- Fold the flour in gently, then stir in the date mixture (liquid included) along with the vanilla.
- Pour into prepared tin and bake for 30-40 minutes until cooked when tested with a toothpick.
- To make the sauce, bring all ingredients to a boil. Reduce the heat and simmer for 5 minutes. Remove the vanilla bean.
- Pour a little sauce over the warm pudding and return to the oven for 2-3 minutes to allow the sauce to soak in.
- Serve hearty spoonfuls into a pudding bowl and serve with sauce available for pouring and some whipped or thickened cream on the side.
- To make individual portions, pour mixture into greased muffin tins or ramekins and bake for 20 minutes.