There’s nothing better than a classic sticky date pudding with butterscotch sauce, unless they’re cute, individual portions that you can share with loved ones. The smaller portions add a sophisticated touch to this comfort-food classic and can easily be reheated without letting anything go to waste. Add a drizzle of sauce and voila! Dessert is served.
Looking for more delectable sticky date pudding recipes?
Ingredients
Method
Preheat oven to 180°C. Line the holes of a 6-hole muffin tin with paper cases. Put dates in a bowl. Add bicarb and water. Stand for 10 minutes or until dates are softened.
Put butter and sugar in a medium bowl. Beat, using an electric hand mixer, until light and creamy. Add egg and beat until well combined. Sift in flour and stir until combined. Add date mixture and stir until well combined. Spoon mixture into paper cases. Bake for 30 minutes or until cooked through when tested with a skewer. Transfer to a wire rack to cool slightly.
Put extra butter, extra sugar and cream in a small saucepan over a medium heat. Cook, stirring, until butter and sugar are melted and mixture comes to the boil. Reduce heat to a simmer and cook for 2 minutes. Pour sauce over puddings to serve.
Is sticky date pudding the same as sticky toffee pudding?
Yes, sticky date pudding is the same as sticky toffee pudding. Sticky date pudding is what it’s called in Australia while in England they call it sticky toffee pudding.
How to thicken butterscotch sauce?
If your butterscotch sauce is too thin, it’s undercooked. Simply put it over the heat again and let it thicken up for longer. If you leave it on for too long and find it’s too thick, you can add some cream until it reaches your desired consistency.
Why is my sticky toffee pudding dry?
If your sticky toffee pudding, or sticky date pudding, is dry, it could be because it is overcooked.
