RECIPE// Sticky Date Pudding with Butterscotch Sauce
by Gippsland Jersey
Winter is all about cold nights paired with hot desserts… and sticky date pudding is one of the most comforting cosy desserts around!
The sticky date premise is simple - an unassuming date cake soaked in the richest butteriest butterscotch sauce and served with a drizzle of high quality cream, or ice-cream, or both!
Get this sweet tooth staple into your repertoire and your whole family will be thanking you for it! The butterscotch sauce (chock full of our butter and pouring cream) is also incredible over pancakes, waffles, brownies and more. A great one to keep in your fridge for when the mood strikes!
Check out our recipe below.
RECIPE// Sticky Date Pudding with Butterscotch Sauce
Serves: 6-8
Prep time: 15 mins
Cooking time: 40 mins
Pudding Ingredients
- 60g Gippsland Jersey butter at room temperature
- 3/4 cup caster sugar
- 2 eggs
- 1 1/4 cups dates pitted and diced (medjool or dry fine)
- 1 cup boiling water
- 1 tsp bicarbonate of soda
- 1 1/2 cups self-raising flour
- 1/2 tsp vanilla extract
- 1/4 cup golden syrup
- 125g Gippsland Jersey Butter
- 1 cup brown sugar
- 1 cup Gippsland Jersey cream
- Pinch of sea salt
Method
- Preheat your oven to 170C.
- Mix the dates and bicarb soda in a bowl. Pour over the boiling water and leave to stand for 30 minutes. Mash dates and water together to form paste.
- Cream the butter and the sugar. Add the eggs one at a time and beat well.
- Fold in sifted flour, followed by the date paste and vanilla extract. Pour into a greased ovenproof dish.
- Cook for 30-40 minutes at 170C or until firm when touched in the centre.
- Best Butterscotch Sauce: Melt the GJ butter, sugar and golden syrup. Stir until dissolved. Remove from the heat and gently stir in the cream.
- Cut the pudding into squares and serve with the sauce, cream and/or ice-cream. We recommend all of the above!
- The sauce can be kept in the fridge for 3-5 days and reheated via microwave or on the stove.
