So I have a confession. I am addicted to Sticky Date Pudding. Chocolate? Meh. Ice Cream? Who Cares. Sticky Date Pudding? Get out of the way because I am sprinting to that glorious dessert.
I was flicking through a recipe book on a lazy Sunday afternoon and spotted a recipe for Sticky Date Pudding and the Butterscotch sauce to go with it. I thought I’d give it a shot as I had the evening free and felt like a little bit of a treat. I also haven’t baked in ages so I thought why not! And it turned out INCREDIBLE! Like unbelievably good. Here are some real life reviews of the pudding:
“Mmmmmmmm my god, this is so good” -The Boyf
“Yum! This tastes just like at a cafe!”- Mother
“My Goodness! You are a master baker and I must make you my head baker and wife!” -Jamie Oliver
See! It must be good! So I am here to give you the recipe so Celebrity Chef’s can propose to you too! But not Jamie Oliver, he’s mine.
So here’s what you’re going to need:
- 125g of butter
- 375g of caster sugar
- 4 eggs
- 375g of self-raising flour
- 520ml of water
- 500g of pitted dates
- 1tsp of bicarbonate soda
And for the sauce you’ll need:
- 300ml of cream
- 300g of brown sugar
- 125g of butter cut into little squares
So first up, heat your oven to 180C so it’s nice and hot for your warm pud. Next, Cream the butter and the caster sugar in a big bowl with a mix master or a food processor, which ever you have. You want to cream it till it becomes pale, or at least paler than it was before you started beating. When it starts to pale, put in one egg at a time whilst beating at a high speed. After that, take your beaters out of the mixture and fold the self-raising flour into the mixture with a wooden spoon.
Then you pause on your mixture and move over to a hot plate, where you need to bring the water to a boil. Once its at a boil you need to add the pitted dates and the bicarbonate soda. If you want chunks of dates in your pudding just pop them straight in, if you want them smaller however just chop them up a little bit before you pop them in the boiling water. I left mine in the water till it had softened up, so give or take 5-7 minutes.
Now were going to combine the two, hence why I told you that you needed that big bowl. You’re going to pour the water, dates and bicarb soda into the previous mixture, and fold it in like you did with the flour. Once it’s all mixed together, pour it into a cake tin or pudding tin. The recipe I used says that it serves six, but it makes so much more than that. This mixture made a huge pudding as well as little cupcakes, so I would recommend popping 3/4 of the mixture in a cake tin, and the rest in little cupcake pattys.
From there, pop the batter into the oven for about 25 minutes. The cupcakes will need less time, so keep an eye on them. But the test if it’s cooked is to pop a metal skewer into the middle of the pudding, if it’s still sticky and comes out with residue on it then it isn’t ready yet, so pop it back in.
Now for the sauce, you can start cooking this when you have about 5 minutes left before you take the pudding out of the oven. You want it to still be hot. Pop the cream and the brown sugar into a sauce pan and mix it until it’s just about to boil. Don’t let it boil though! That means it is burning, and we don’t want that! Then pop it off the heat a whisk in the little butter squares till it’s a beautiful sauce. Then drizzle the sauce all over your slice of sticky date pudding. Pop some Ice Cream on and there you go!
And there you have it! You are now superior to everybody you know! Let me know if you like these recipes, they’re a bit different but I felt like sharing this delicious recipe with you all.