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Sticky Date Pudding (Aka Sticky Toffee Pudding)

Sticky toffee pudding topped with butterscotch sauce and ice cream

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5 from 2 reviews

A comforting classic dessert made with sweet dates and brown sugar, drizzled with warm butterscotch sauce. Top it with a scoop of ice cream for the ultimate dessert. 

Ingredients

Scale

Date Pudding

  • 140 g Pitted dates, roughly chopped (5oz)
  • 1/2 tsp Baking Soda
  • 120 g Water (1/2 cup)
  • 45 g Unsalted butter (3 tbsp)
  • 1 tbsp Molasses
  • 45 g Dark brown sugar (1/4 cup)
  • 1 Egg
  • 80 g Plain flour (2/3 cup)
  • 1/2 tsp Baking powder

Butterscotch

  • 120g Dark brown sugar (2/3 cup)
  • 120g Thickened/Heavy cream (1/2 cup)
  • 95g Unsalted butter (1/3 cup 1 tbsp)
  • 1 tbsp Molasses
  • Pinch Salt
  • 1 tsp Vanilla extract

To Serve

  • Vanilla ice cream, optional
  • Whipped cream, optional

Instructions

Pudding

  1. Preheat the oven to 180°C / 355 °F
  2. Grease 6 holes of a cupcake tin with butter and dust with flour
  3. Combine the chopped dates, boiling water and baking soda, let sit for 10 minutes
  4. Cream the butter, sugar and molasses together in a stand mixer or with a electric whisk
  5. Add the egg and continue beating until completely combined
    Then add the flour and baking powder, mix until just combined
  6. With a stick blender, or regular blender process the date and water mixture until a smooth puree
  7. Add the puree to the batter and stir until just combined
  8. Divide the batter evenly between the greased cupcake holes and bake for 15-20 minutes, or until an inserted toothpick comes out clean
  9. Whilst the puddings are baking make the butterscotch sauce

Butterscotch Sauce

  1. In a medium-sized saucepan melt the brown sugar, butter, and molasses together on very low heat
  2. Once all melted add the cream and vanilla, stir
  3. Turn up the heat to medium and continue cooking the sauce for 1-2 minutes
  4. Remove from heat
  5. Lightly poke the puddings with a toothpick or skewer and pour over half the butterscotch, allow them to soak up the sauce for 5 minutes
  6. Remove the puddings from the tin and serve warm with a scoop of vanilla ice cream or a dollop of cream
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