A wonderfully rich and moist sticky date pudding recipe that is surprisingly easy to make from scratch. This recipe uses a simple mashed date technique for an incredibly gooey and flavourful sponge. Serve these individual puddings warm from the oven, drenched in butterscotch sauce with a scoop of vanilla ice cream for the ultimate dessert.
Preheat your oven to 180°C/350°F (160°C fan-forced). Generously grease 7 individual pudding moulds with butter.
Place the chopped dates in a heatproof bowl and sprinkle the baking soda over them. Carefully pour over the boiling water and let it stand for 10 minutes to soften. Use a potato masher or fork to mash the dates into a thick, sloppy puree.
In a separate bowl, beat the softened butter and brown sugar together until smooth and combined. Add the eggs one at a time, beating well after each addition.
Add the flour and baking powder to the butter mixture and mix until just incorporated—do not overmix. Fold in the mashed date puree until it is evenly combined through the batter. Divide the batter evenly between the 7 greased pudding moulds, filling each about 2/3 of the way up.
Place the moulds in the preheated oven and bake for 25 minutes, or until a skewer inserted into the centre of a pudding comes out clean.
While the puddings are still hot, use a skewer to poke about 10 holes into the surface of each one. Spoon one tablespoon of warm Butterscotch Sauce over each pudding and let it soak in for 10 minutes before turning out onto serving plates. Serve immediately with extra sauce and ice cream.
Servings 7
Serving Size 1 Pudding
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, We're Alex & Nettie! We're an Aussie couple based in Perth Australia, and we're passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
