I immediately grabbed July’s issue of Australian GoodFood magazine when i saw the Sticky Date Pudding on the cover. It reminded me of the awesomest Sticky Date Pudding i ever had – at Marmalade Pantry. It was heavenly. And since i had friends over, i decided to make some for dessert.
Haha sorry i couldn’t get a better picture. I was busy entertaining my friends and they wanted the dessert! So i just took a quick snap before they ate it up. They liked it really much. So much so they copied the recipe down. It’s way simpler than i thought it would be.
The one i had at Marmalade Pantry was slightly different though, it was served with toffee sauce instead i think. Anyhow, it was really good!
Irresistible Sticky Date Pudding (With Butterscotch Sauce)
Recipe from Australian GoodFood Magazine, July 2010
200g chopped pitted dates
1 tsp bicarbonate of soda
60g butter, at room temperature
165g caster sugar
150g self raising flour, sifted
Vanilla icecream, to serve
185ml light cream
165g firmly packed brown sugar
150g butter, chopped
- Preheat oven to 180C. Grease and line a 20cm round cake pan. (I used an 8″ springform)
- Heat dates in 1 1/4 cups water. When starting to boil, add bicarbonate of soda.
- Remove from heat. Stand for 5 mins, then blend until smooth. (I used an immersion blender)
- Using an electric mixer, beat butter and sugar until fluffy.
- Add eggs one at a time, beating well after each addtion.
- Fold in flour and date puree until just combined.
- Pour into prepared pan and bake for 40 to 50 mins. (I baked mine for about 55 mins)
- Meanwhile heat all the ingredients of the butterscotch sauce in a saucepan and heat for 5 mins, until sauce is smooth & heated through.
- Serve pudding with icecream and drizzle with sauce.
I think this is quite the crowd pleaser as a dessert. I’ll definitely make this again, but i wouldn’t blend all the dates into puree. I would leave a few chunks in for more texture. And serve with walnuts/macadamia too! Would go well with the sauce. Have fun baking all 🙂