Soft Brown Sugar
Rich, fluffy and soaked in golden butterscotch sauce - this sticky date pudding is the ultimate winter dessert. Made with soft dates and brown sugar, it bakes up beautifully moist every time. Pour over that warm, buttery sauce and you’ve got a crowd-pleasing classic that’s easier than it looks. The best part? You probably already have everything in the pantry. Perfect for cold nights, special dinners or when you just feel like a proper pudding - this sticky date recipe is one to keep coming back to.
Butterscotch Sauce
For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.
Chelsea Butterscotch Natural Flavoured Syrup is a delicious topping for puddings.
Preheat oven to 180°C conventional or 160°C fan-forced. Grease a 20cm square cake tin. Line the base with baking paper.
In a large bowl combine the dates, Edmonds Baking Soda and boiling water. Stand for 5 minutes.
Add Tararua Butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.
Add Edmonds Self Raising Flour and eggs; mix until just combined. Pour mixture into prepared tin. Bake for 35-40 minutes or until cooked through. Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot butterscotch sauce poured over the top.
Butterscotch Sauce
Combine all ingredients in a medium-sized saucepan. Stir over low heat until sugar is dissolved and butter melted.
For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.
Chelsea Butterscotch Natural Flavoured Syrup is a delicious topping for puddings.
Sauce
Pudding
Sauce
To Serve
Batter
Sauce
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