Recipe: Sticky date pudding with butterscotch sauce

by April@MyFoodTrail on October 7, 2009

in Baking, Other desserts, Puddings, Recipes

Celebrity Masterchef is gracing our TV screens at the moment but I can’t say I like the format. I know the producers had to modify the format somewhat because Celebrity Masterchef is only being shown once a week, compared to the ‘non-celebrity’ version being shown 6 days a week. I think the celebrities don’t have enough air time and it is a bit of a letdown that they are booted after just one episode!

Anyway, the reason I mention Masterchef is because this recipe for sticky date pudding is an adaptation from the recipe posted on the Masterchef website. The sticky date pudding was one of the ‘Pressure Test Elimination’ challenges from Series 1 that saw Tom, Trevor and Sam have one hour to make the best tasting pudding.

Sticky date pudding is one of my favourite desserts. I think it’s the butterscotch sauce that wins me over! A great sticky date pudding should be warm, soft and fluffy without big chunks of date and served with a side of vanilla ice cream.

The original recipe included making an almond praline but I left that out. The original recipe also baked them in a water bath and used 8 metal dariole moulds, whereas I skipped the water bath and used a 12 hole muffin tin instead with great success.

Sticky date pudding with butterscotch sauce
Makes 12

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour

Butterscotch sauce
50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Preheat oven to 180˚C (160˚C fan-forced). Lightly grease a 12 hole muffin tin.

2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat. Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally. The mixture will fizz up when you add the bi-carb.

3. Beat butter and sugar in a bowl using a hand beater, gradually add eggs one at a time, beat until light and fluffy.

4. Add date mixture, stir to combine. Carefully fold through sifted flour.

5. Divide mixture evenly between 12 holes. Mixture will be roughly 1cm from the top.

6. Bake for 25 minutes or until golden and skewer comes out clean.

7. For the butterscotch sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly. I added an extra tablespoon of cream.

8. To serve, invert the hot pudding onto a serving plate, top with butterscotch sauce and serve with cream or ice cream. Best served warm.

To warm them up again, put them in the microwave before serving.

Results: I made this when my hubby’s family came over for dinner and everyone really loved them! The puddings were so moist and the butterscotch sauce was absolutely divine! Several of us ate two puddings (they are pretty small) and I gave 3 to my brother in law to take home. His wife commented that he will probably eat them all when he gets home! There was leftover butterscotch sauce so I froze it, but I am yet to see what the sauce is like when defrosted. I plan to make a mini batch to use up the remaining 70g of dates from the 250g bag of dates I bought!

Would I make them again? Yes, definitely.

Over & Out, Rilsta xx

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{ 10 comments… read them below or add one }

Zina @ tastedbytwo October 8, 2009 at 12:08 pm

Well done, they look fantastic! I keep telling myself I have to try making sticky date pudding, I'll get there…


Jackie October 8, 2009 at 12:39 pm

Mmmm sticky date pudding. There's no way there would be leftover sauce at my house, but I'd be interested to know what happens if you freeze it.


Juniiz October 8, 2009 at 2:07 pm

They look absolutely divine…one of my favorite desserts of all time…

A sccop of ice cream and all perfect… MMmmm

making me drool…


Conor @ HoldtheBeef October 8, 2009 at 5:20 pm

My housemate will die of happiness if I make these… I think I need to do it. And uh, I guess I could also eat some myself. Glad you had such good results!


Stephcookie October 9, 2009 at 8:56 am

I've heard and seen such great results with the Masterchef recipe, I am definitely going to have to bookmark it for a cold night in 🙂 They look great!


Rilsta October 9, 2009 at 9:58 am

Hi Zina: Thanks! You should try them too… so worth it!

Hi Jackie: Haha, I was surprised there was sauce leftover too, but it was quite sweet. I'll update on what the sauce is like when I defrost it!

Hi Juniiz: Mine too! There is something about the warm pudding and the sweet butterscotch sauce accompanied with a decent scoop of icecream that gets me every time! 🙂

Hi Conor: Let me know how you go with them! These are pretty darn good sticky date puddings!

Hi Stephcookie: I don't think you can go wrong with these and they taste so fantastic!


OohLookBel October 9, 2009 at 10:06 am

The puddings look fantastic, and making them small keeps them moist, I think. The butterscotch sauce doesn't hurt, either!


Maria@TheGourmetChallenge October 9, 2009 at 11:34 am

oh yum, a great winter pudding just when the weather is about to fine up. I love sticky date puddings and your's are so cute. I want to dive in head first and gobble them right up!


Sarah October 9, 2009 at 12:19 pm

I have totally bookmarked this! I've always avoided sticky date pudding because of the water bath, but I should suck it up and give it a go!


Rilsta October 12, 2009 at 10:29 am

Hi Belle: The butterscotch sauce and the fact that the puddings are warm go a long way in making them so incredibly moist!

Hi Maria: Small puddings = less guilt, though I still ended up eating two!

Hi Sarah: You should definitely give them a go. The great thing about this recipe is that there is no water bath but they still turn out moist!


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