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Sticky Date Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The Australian Women's Weekly is an Institution here. Their recipes are pretty well fail safe. This is a good homey and delicious dessert that everyone loves:) From 'Cook - How to Cook Absolutely Everything'. Both the pudding and the sauce can be made a day ahead and stored, seperately, covered in the fridge. You can freeze it for up to 3 months. Defrost and warm in a microwave oven while making the butterscotch sauce. Or, freeze wedges of the pudding, thaw in a microwave oven for about seconds - an instant dessert to have with cream or ice-cream, with or without the sauce.

The Australian Women's Weekly is an Institution here. Their recipes are pretty well fail safe. This is a good homey and delicious dessert that everyone loves:) From 'Cook - How to Cook Absolutely Everything'. Both the pudding and the sauce can be made a day ahead and stored, seperately, covered in the fridge. You can freeze it for up to 3 months. Defrost and warm in a microwave oven while making the butterscotch sauce. Or, freeze wedges of the pudding, thaw in a microwave oven for about seconds - an instant dessert to have with cream or ice-cream, with or without the sauce.

Ingredients

Serves: 4-6

Metric Cups

For the Pudding

  • 275 grams dried dates (seeded)
  • 310 millilitres boiling water
  • 1 teaspoon bicarbonate of soda
  • 50 grams butter
  • 110 grams brown sugar (firmly packed)
  • 2 eggs
  • 150 grams self-raising flour

For the Sauce

  • 165 grams brown sugar (firmly packed)
  • 300 millilitres cream
  • 80 grams butter

For the Pudding

  • 9¾ ounces dried dates (seeded)
  • 11 fluid ounces boiling water
  • 1 teaspoon baking soda
  • 1¾ ounces butter
  • 3⅞ ounces brown sugar (firmly packed)
  • 2 eggs
  • 5⅓ ounces self-rising flour

For the Sauce

  • 5⅚ ounces brown sugar (firmly packed)
  • 11 fluid ounces cream
  • 2⅚ ounces butter

Method

Sticky Date Pudding is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to moderate (180C/160Cfan). Grease deep 20cm round cake pan; line base with baking paper.
  • Combine dates and the water in food processor. Stir in soda; cover with lid, stand 5 minutes.
  • Process date mixture with butter and sugar until pureed. Add eggs and flour; process until just combined. Pour mixture into pan.
  • Bake, uncovered, about 1 hour.
  • Make butterscotch sauce by stirring ingredients in small saucepan over low heat until sauce is smooth and thickened slightly.
  • Stand cake 10 minutes; turn onto serving plate.
  • Serve warm with butterscotch sauce.

  • Preheat oven to moderate (180C/160Cfan). Grease deep 20cm round cake pan; line base with baking paper.
  • Combine dates and the water in food processor. Stir in soda; cover with lid, stand 5 minutes.
  • Process date mixture with butter and sugar until pureed. Add eggs and flour; process until just combined. Pour mixture into pan.
  • Bake, uncovered, about 1 hour.
  • Make butterscotch sauce by stirring ingredients in small saucepan over low heat until sauce is smooth and thickened slightly.
  • Stand cake 10 minutes; turn onto serving plate.
  • Serve warm with butterscotch sauce.

    • Try This Tip

    When Adding Golden Syrup To A Mixture

    From AnnaP
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    Asked and Answered

    Can I Make A Smaller Sticky Toffee Pudding?

    From Jane_C
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