Sticky date pudding with butterscotch sauce

Nadia Lim's sticky date pudding is so irresistible it will have you licking the bowl! The dates create such a gorgeous texture and sweetness, and that butterscotch sauce is just pure heaven.

By Nadia Lim
  • 30 mins preparation
  • 45 mins cooking
  • Serves 10
  • Print
From ginger to gluten-free, try more of our delicious sticky date pudding recipes.


  • 2 1/2 cups pitted dried dates
  • 1 cup water
  • 1 tsp baking soda
  • 60 g butter
  • 2 eggs
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 1 1/2 tsp baking powder
  • Whipped cream, custard or ice cream, to serve
Butterscotch sauce
  • 150 g butter
  • 3/4 cup cream
  • 1 cup brown sugar


  • 1
    Preheat oven to 170°C. Grease an ovenproof baking dish, roughly 20cm square, with butter.
  • 2
    Place dates and water in a medium pot on medium heat. Cook, stirring often, until dates are soft and mushed up. Take off heat and stir through baking soda and butter until butter has melted. Set aside for 10 minutes or so to cool slightly.
  • 3
    Meanwhile, lightly whisk eggs in a large bowl. Add cooled date mixture along with sugar, salt and vanilla. Stir until combined.
  • 4
    Sift in flour and baking powder and gently fold through until mixture is just combined (don't overmix it).
  • 5
    Spoon mixture into greased dish and bake in the oven for about 45 minutes, until golden and a skewer inserted into the middle comes out clean. Set aside for 5 minutes.
  • 6
    While pudding is cooking, make the butterscotch sauce. Combine all the ingredients in a small pot on medium heat and bring to a gentle simmer, then reduce heat to low and cook for a further 3-4 minutes until sugar has dissolved and the sauce has thickened slightly.
  • 7
    Poke several holes in the top of the pudding and pour half the butterscotch sauce over the top. Scoop pudding into bowls and pour over remaining sauce. Serve with whipped cream, custard or ice cream on the side.

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