Recipe

Gluten-free sticky date pudding with butterscotch sauce

This gluten-free sticky date pudding recipe creates the perfect warming dessert for chilly nights - whether you're gluten-free or not! Serve with plenty of homemade butterscotch sauce

Feb 08, 2017 2:43am
  • 45 mins cooking
  • Serves 10
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This recipe first appeared in Food magazine issue 84.
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Ingredients

  • 180 gram dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 1 1/4 cup boiling water
  • 60 gram unsalted butter, plus extra for greasing
  • 3/4 cup caster sugar or brown sugar
  • 2 eggs
  • 170 gram gluten-free self-raising flour
  • 1 teaspoon ground mixed spice
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon pure vanilla extract
Butterscotch sauce
  • 165 gram brown sugar, firmly packed
  • 300 millilitre cream
  • 80 gram butter

Method

  • 1
    Preheat the oven to 180°C and butter a 20cm square cake tin. Place the dates and bicarbonate of soda in a small bowl, pour over the water and set aside.
  • 2
    Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour and spices and gently fold them into the egg mixture. Add the date mixture (including water) and vanilla extract, mix and pour the batter into the prepared tin. Bake in the preheated oven for 35-40 minutes until a skewer inserted into the centre comes out clean. Leave the pudding to cool in the tin for 5 minutes.
  • 3
    Meanwhile, for the butterscotch sauce, stir the ingredients together in a small saucepan over a low heat until the sauce is smooth and thickened slightly.
  • 4
    Place the pudding onto a baking tray or onto an ovenproof serving plate. Pour a little sauce over the warm pudding and return it to the oven for 2–3 minutes so the sauce soaks in.
  • 5
    Stand the cake for 10 minutes before serving. Serve warm with extra butterscotch sauce.

Notes

PER SERVE: Energy: 394kcal, 1648kj Protein: 2g Fat: 21g Saturated fat: 13g Cholesterol: 92mg Carbohydrate: 50g Fibre: 2g Sodium: 521mg

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