Recipe

Classic sticky date pudding

A classic dessert, this super sweet sticky date pudding is beautiful served warm topped with butterscotch sauce and a drizzle of fresh cream.

Aug 31, 2013 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
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Ingredients

Classic sticky date pudding
  • 1 1/4 cup chopped seedless dates
  • 1 1/4 cup water
  • 1 teaspoon bicarbonate of soda
  • 90 gram butter, chopped, at room temperature
  • 3/4 cup brown sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cup self-raising flour
  • 1/3 cup chopped pecans or walnuts
  • cream or ice-cream, to serve
Butterscotch sauce
  • 300 millilitre carton cream
  • 3/4 cup brown sugar
  • 90 gram butter, chopped
  • 1 tablespoon brandy

Method

Classic sticky date pudding
  • 1
    Lightly grease and line the base of a 23cm round microwave-safe cake pan.
  • 2
    In a microwave-safe bowl, combine dates, water and bicarbonate of soda. Cook in microwave on high (100%) power for 4 minutes or until boiling. Stand for 5 minutes.
  • 3
    Meanwhile, in a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add the eggs, one a time, beating well after each addition.
  • 4
    Fold in the flour, then date mixture and pecans. Pour into prepared pan. Microwave on medium (50%) power for 17 minutes or until a skewer inserted into centre comes out clean and dry. Stand for 5 minutes.
Butterscotch Sauce
  • 5
    Meanwhile, in a microwave-safe jug, combine cream, sugar and butter. Microwave on medium-high (70%) power for 3 minutes, stirring once. Blend in brandy.
  • 6
    Drizzle sauce over pudding and serve with cream or ice-cream.

Notes

Use other dried fruit of your choice. To reheat, microwave (drizzled with leftover sauce, if you like) portions on medium (50%) power for 1 minute each.

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