Sticky Date Pudding with Butterscotch Sauce
Serves: 8 to 10
The ultimate Sticky Date Pudding (also known as Sticky Toffee Pudding) which is baked as a cake and served with a decadent Butterscotch Sauce. Delicious served warm and with a scoop of vanilla ice-cream.
Ingredients
For the Sticky Date Pudding
- 200 g (7 oz) pitted dates
- 250 ml (1 cup) water
- 1 teaspoon baking soda
- 70 g (⅓ cup) unsalted butter, diced
- 170 g (¾ cup) caster sugar, (superfine sugar)
- 1 teaspoon vanilla extract
- 2 eggs
- 185 g (1 ¼ cup) plain flour, (all-purpose flour)
- 5 g (1 teaspoon) baking powder
For the Butterscotch Sauce
- 185 g (1 cup plus 2 tablespoons) light muscovado sugar, or light brown sugar
- 200 ml (¾ cup plus 1 tablespoon) double cream, (heavy cream)
- 150 g (1 ⅓ stick) unsalted butter
Instructions
For the Sticky Date Pudding
- Preheat the oven to 180°C (350°F) (without fan).
- Line the base of a 20 cm (8 inch) cake tin with baking paper and grease the sides with butter.
- Chop the dates and put them into a medium saucepan with the water (you will need a saucepan which will be big enough to hold all of the cake ingredients later).
- Cook over medium heat for about 5 minutes, or until the dates are soft and all of the water has been absorbed.
- Remove the pan from the heat.
- Stir through the baking soda and butter.
- Leave the saucepan to cool for about 10 minutes.
- Stir through the sugar, vanilla extract and eggs.
- Fold through the flour and baking powder.
- Pour the cake batter into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted in the middle comes out clean.
For the Butterscotch Sauce
- Mix together the sugar, cream and butter in a small saucepan.
- Simmer over medium heat until the butter has melted, the sugar has dissolved, and the sauce has thickened.
Kitchen Notes
- SERVE INDIVIDUALLY
I prefer to serve this dessert by cutting a piece of cake and drizzling it with the butterscotch sauce, rather than pouring all of the sauce over the entire cake before serving. - STORAGE TIPS
* The cake keeps well for several days under a covered cake stand or covered in clingfilm.
* The butterscotch sauce will harden once cooled, so it is best to keep it in a small saucepan in the fridge. Simply reheat the fridge-cold sauce in the saucepan over medium heat until it is bubbling, and thin it with a bit of cream if needed. - RECIPE CREDIT
This recipe is adapted from Everyday by Bill Granger. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Calories: 255kcal, Carbohydrates: 46.5g, Protein: 3.6g, Fat: 6.8g, Cholesterol: 52.3mg, Sodium: 143mg, Fiber: 1.9g, Sugar: 30.4g