Gourmet Kitchen

Gourmet Kitchen: Sticky Date Pudding

April 16, 2012

Autumn is upon us and winter is only a month or so away. It’s time to bring out my winter cookbooks and start preparing some delicious stews, soups and desserts. One of my favourite desserts to bake is sticky date pudding with butterscotch sauce. It’s sooo easy and so wickedly delicious. I thought I’d share the recipe with you, just in case you wanted to treat yourself this winter. It’s perfect to eat in front of a warm fire with a nice glass of vintage port. Mmmm!

Image above: Sticky Date Cake with Butterscotch Sauce and French Vanilla Ice-cream (Photo credit: Monsieur Bonbon)

Sticky Date Pudding with Butterscotch Sauce

(adapted from Taste.com.au)


  • Butter, softened for greasing
  • 250mls (1 cup) water
  • 200g fresh dates, pitted, chopped
  • 1 tsp bicarbonate of soda
  • 60g butter, softened
  • 165g (3/4 cup) brown sugar
  • 225gms (1 1/2 cups) boiling water
  • 1 tsp vanilla essence
  • 2 eggs at room temperature
  • 225g (1 1/2 cups) self-raising flour, sifted
  • Thick cream/ ice cream (optional), to serve

Butterscotch sauce

  • 300mls thickened cream
  • 250g (1 cup, firmly packed) brown sugar
  • 60g butter, chopped
  • 1/2 tsp vanilla essence


  1. Preheat oven to 180°C. Brush a deep 20cm square cake pan with the melted butter to grease. Line the base of the pan with non-stick baking paper.
  2. Add the dates and bicarbonate soda to a heat-proof bowl. Pour the boiling water over the top and leave uncovered for 20mins.
  3. Beat the butter, sugar and vanilla essence in a large mixing bowl with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the sifted flour with a large metal spoon to combine. Fold the date mixture into the cake batter until combined.
  4. Pour mixture into the prepared cake pan and bake in pre- heated oven for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes then turn onto a wire rack to cool.
  5. Meanwhile, to make the butterscotch sauce, combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes.
  6. Serve the warm pudding with warm butterscotch sauce accompanied by thick cream or ice cream.

This blog post was inspired by the talented Amy & Katie at Fox & Beau. Check out their blog for more delicious recipes and other beautiful posts on stationery, decorating and home decor.

Happy baking!


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