Sticky date pudding with butterscotch sauce Recipe

Name: Sticky date pudding with butterscotch sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 grams Dates; 1 1/4 cup Water; 1/2 tsp Baking soda; 3/4 cup Brown sugar; 60 grams Butter; 2 Eggs; 1 cup Self raising flour; 1/2 cup Brown sugar; 25 grams Butter; 100 ml Cream

Servings: persons

1
Put the dates and water in a pot and boil, add the baking soda and stir until the dates start to break up.
2
Set aside to cool.
3
Heat oven to 180C.
4
Grease 10 muffin tins.
5
Cream butter and Brown sugar, add the eggs one at a time, add the cooled date mixture and fold in the self raising flour.
6
Spoon into muffin tins and bake until cooked.
7
(approx 15mins)
8
In another pot add the butter and brown sugar, boil, then add cream and continue to boil till the sauce is golden brown and thick.
9
Serve the sauce on top of your pudding with cream or ice cream
10
ENJOY!!
11
!

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 180 grams Dates, 1 1/4 cup Water, 1/2 tsp Baking soda, 3/4 cup Brown sugar, and more.

Yes, Sticky date pudding with butterscotch sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky date pudding with butterscotch sauce

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