Caramel and walnut date puddings with butterscotch sauce

This recipe is an exercise in decadence! Caramel and walnut date puddings are baked to perfection then served drizzled with warm butterscotch sauce and ice cream. An entertainer's ultimate dessert

By Jennene Plummer
  • 25 mins preparation
  • 40 mins cooking
  • Makes 6
  • Print


  • 1 1/2 cup dried pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 90 gram butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup coarsely chopped walnuts
  • ice cream to serve
Butterscotch sauce
  • 1 1/2 cup thickened cream
  • 1 cup brown sugar
  • 100 gram butter, chopped


  • 1
    Preheat oven to moderate, 180°C. Lightly grease 6 x 1-cup dariole moulds.
  • 2
    In a heat-resistant bowl, combine dates, water and soda. Set aside for 10 minutes.
  • 3
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add egg, beating well. Fold in sifted combined flours, date mixture and walnuts.
  • 4
    Spoon mixture evenly between moulds. Arrange on an oven tray. Bake for 35-40 minutes until cooked.
  • 5
    Butterscotch sauce: In a medium saucepan, combine all ingredients. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 1-2 minutes until thickened slightly.
  • 6
    Unmould puddings. Serve warm, drizzled with sauce. Accompany with ice cream.


These puddings freeze well. Wrap in cling film and foil. Reheat each in the microwave on high for 45 seconds to 1 minute.