Desserts > Puddings > Sticky Date Puddings

Sticky Date Pudding with Butterscotch Sauce Recipe

Ingredients with Measurements:
- 1 cup pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract

For the Butterscotch Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt

Special Equipment Needed:
- 9-inch square baking dish
- Electric mixer
- Saucepan

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish.

2. In a small bowl, combine the chopped dates and baking soda. Pour boiling water over the mixture and let it sit for 10 minutes.

3. In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the flour mixture to the butter mixture, alternating with the date mixture. Stir in the vanilla extract.

6. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. While the pudding is baking, make the butterscotch sauce. In a saucepan over medium heat, melt the butter and brown sugar together. Add the heavy cream, vanilla extract, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, stirring constantly, until the sauce thickens.

8. Once the pudding is done, let it cool for 5-10 minutes before serving. Serve warm with the butterscotch sauce drizzled over the top.


- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 9 servings

Nutritional information:
- Calories per serving: 450
- Total fat: 22g
- Saturated fat: 13g
- Cholesterol: 105mg
- Sodium: 320mg
- Total carbohydrate: 62g
- Dietary fiber: 1g
- Sugars: 48g
- Protein: 4g

Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- Instead of heavy cream, you can use coconut cream or almond milk.

Variations:
- Add chopped pecans or walnuts to the batter for extra crunch.
- Serve the pudding with a scoop of vanilla ice cream or whipped cream.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.

Tips and Tricks:
- Make sure to chop the dates finely so they incorporate well into the batter.
- Don't overmix the batter, as this can make the pudding tough.
- To make the butterscotch sauce ahead of time, let it cool and store it in an airtight container in the refrigerator. Reheat it gently in a saucepan over low heat before serving.

Storage Instructions:
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until warmed through.

Presentation Ideas:
- Serve the pudding in individual ramekins for an elegant presentation.
- Drizzle extra butterscotch sauce over the top and sprinkle with chopped nuts or a pinch of sea salt.

Garnishes:
- Chopped nuts
- Whipped cream
- Caramel sauce

Pairings:
- Coffee
- Hot tea
- Red wine

Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Garlic bread

Troubleshooting Advice:
- If the pudding is too dry, try adding a little more water to the date mixture.
- If the pudding is too wet, try baking it for a few extra minutes.

Food Safety Advice:
- Make sure to store the pudding in the refrigerator if you're not serving it right away.
- Use caution when handling hot liquids and always supervise children in the kitchen.

Food History:
- Sticky date pudding is a classic dessert in Australia and New Zealand, where it's often served with a rich butterscotch sauce.

Flavor Profiles:
- Sweet, rich, and indulgent, with warm notes of caramel and vanilla.

Serving Suggestions:
- Serve the pudding warm with a generous drizzle of butterscotch sauce and a dollop of whipped cream.

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Taste: Sweet, Rich, Caramelized, Buttery, Moist