Sticky Date Pudding

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

The Australian Women's Weekly is an Institution here. Their recipes are pretty well fail safe. This is a good homey and delicious dessert that everyone loves:) From 'Cook - How to Cook Absolutely Everything'. Both the pudding and the sauce can be made a day ahead and stored, seperately, covered in the fridge. You can freeze it for up to 3 months. Defrost and warm in a microwave oven while making the butterscotch sauce. Or, freeze wedges of the pudding, thaw in a microwave oven for about seconds - an instant dessert to have with cream or ice-cream, with or without the sauce.

Ingredients

Serves: 4-6

Metric Cups

For the Pudding

275 grams dried dates (seeded)
310 millilitres boiling water
1 teaspoon bicarbonate of soda
50 grams butter
110 grams brown sugar (firmly packed)
2 eggs
150 grams self-raising flour

For the Sauce

165 grams brown sugar (firmly packed)
300 millilitres cream
80 grams butter

For the Pudding

9¾ ounces dried dates (seeded)
11 fluid ounces boiling water
1 teaspoon baking soda
1¾ ounces butter
3⅞ ounces brown sugar (firmly packed)
2 eggs
5⅓ ounces self-rising flour

For the Sauce

5⅚ ounces brown sugar (firmly packed)
11 fluid ounces cream
2⅚ ounces butter

Method

Sticky Date Pudding is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to moderate (180C/160Cfan). Grease deep 20cm round cake pan; line base with baking paper.

Combine dates and the water in food processor. Stir in soda; cover with lid, stand 5 minutes.

Process date mixture with butter and sugar until pureed. Add eggs and flour; process until just combined. Pour mixture into pan.

Bake, uncovered, about 1 hour.

Make butterscotch sauce by stirring ingredients in small saucepan over low heat until sauce is smooth and thickened slightly.

Stand cake 10 minutes; turn onto serving plate.

Serve warm with butterscotch sauce.

Preheat oven to moderate (180C/160Cfan). Grease deep 20cm round cake pan; line base with baking paper.

Combine dates and the water in food processor. Stir in soda; cover with lid, stand 5 minutes.

Process date mixture with butter and sugar until pureed. Add eggs and flour; process until just combined. Pour mixture into pan.

Bake, uncovered, about 1 hour.

Make butterscotch sauce by stirring ingredients in small saucepan over low heat until sauce is smooth and thickened slightly.

Stand cake 10 minutes; turn onto serving plate.

Serve warm with butterscotch sauce.

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