Latest News

Treat yourself to the ultimate comfort dessert: sticky date pudding! This delightful blend of rich dates and warm caramel sauce will wrap you in a cozy hug with every delicious bite.

INGREDIENTS

Pudding:

280g pitted dates, chopped

1tsp baking soda

1 cup boiling water

¼ cup brown sugar

80g butter, softened

2 eggs, at room temperature

1 ¼ cups plain flour

1 ½ tsp baking powder

Sauce:

1 cup brown sugar

1 ½ cups heavy cream

½ tsp vanilla extract

70g butter

METHOD

Preheat oven to 180°C (160°C fan-forced).

Grease a large/jumbo muffin tray with butter or grease and line a 20cm square cake pan with overhang.

Place dates in a bowl, and sprinkle over baking soda. Pour over boiling water. Let dates soften for 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge.

In a separate bowl, add butter and sugar and beat until smooth. Then add eggs, continuing to gently mix, followed slowly by flour and baking soda. Mix until combined.

Add dates, mix quickly until dates are well incorporated into the batter.

Pour mixture into your tin or tray (if using muffin tray, fill cups around 2/3 way). Smooth the surface of the mixture.

Bake for 35 minutes if using single tray, or 25 minutes if using muffin tray. Skewer test until skewer comes out clean.

While baking, begin making your butterscotch sauce.

Place all sauce ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer and let simmer for 2 minutes, stirring once. Remove from heat.

Once pudding is cooked, remove from oven and poke holes into the cake surface using a skewer. Pour over ½ cup (or 1Tbs per muffin dish) of the butterscotch sauce and let it soak in for 10 minutes.

Remove cake from tray or muffin tins by gently tipping upside down or using paper overhand to lift cake out. Cut and serve warm onto a dish. Top with ice cream or cream and drizzle with remaining butterscotch sauce.

Back to Real Farmer