Comfort food at its best. Mini Sticky Date Puddings served with a homemade butterscotch sauce and ice cream. Freeze any leftovers for another day.
These Mini Sticky Date Puddings are the ultimate in comfort food. Warm spiced puddings topped with a homemade butterscotch sauce - and some vanilla ice cream if you dare!
These puddings are dangerously delicious. Once you've made them once I guarantee you'll be making them again soon. For another amazing self-saucing pudding, you must try my Self Saucing Gingerbread Pudding. Or, for another delicious caramel dessert, be sure to check out my Crème Caramels as well.
Ingredient notes:
- Dates: Dates are the main ingredient of this dessert. But if you're not normally a fan - don't despair! The dates break down in the boiling water and baking soda so you're not left with big chunks.
- Sugar: This recipe calls for brown sugar which gives the pudding s a beautiful caramelised flavour.
- Flour: Plain flour is used to make these sticky date puddings. The rising agent is the baking soda which is mixed with the dates and boiling water.
How to make sticky date pudding:
To begin, soak the chopped dates in the boiling water and baking soda for 20 minutes. Preheat the oven to 170°C fan bake. In a large bowl, whisk together the soft butter, brown sugar and vanilla.
Add the eggs and ground spices then mix well. Add the soaked date mixture to the bowl and whisk to combine. Sift in the flour and baking powder, then mix until well combined with no lumps of flour.
Pour into a greased muffin tray, all the way to the top. Using a jug can make this step easier.
Bake in the oven for 35-45 minutes or until the puddings spring back when touched. While the puddings are baking, make the butterscotch sauce.
Add the cream, brown sugar and butter to a saucepan. Melt together over a medium heat until the sauce starts to bubble. Simmer and stir for a few minutes then remove from heat.
Serve the puddings warm from the oven with a generous pour of butterscotch sauce and a scoop of vanilla ice cream. Yum!
Do you love cosy, wintry desserts? Some other great options are Apple and Boysenberry Cobbler, Chocolate and Banana Self Saucing Pudding and Lemon Delicious.
Common questions and tips for Sticky Date Pudding:
Of course! Place the mixture in a medium sized baking dish and cook at 160°C fan bake for 45-50 minutes.
Yes! Once cooled, place the mini puddings into a snap lock freezer bag. Freeze for up to three months.
The main difference is that butterscotch sauce is made with brown sugar, where traditional caramel sauce in made with granulated white sugar. Some people also call butterscotch sauce, toffee sauce. They all taste great with these puddings.
Storage:
This recipe makes 12 individual puddings. If you are only serving half of them, you can halve the sauce recipe too. Freeze the remaining 6 puddings in a snap lock bag and make some fresh sauce when you defrost them.
Top tips:
Depending on the size of your muffin tin you may have some mixture left over. You can bake this in a loaf tin.
Related Recipes:
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Mini Sticky Date Puddings
Perfectly soft and fluffy mini sticky date puddings served with a decadent butterscotch sauce.
Ingredients
Sticky date puddings
- 250g chopped dates
- 1 tsp baking soda
- 1 1⁄2 cup boiling water (375mls)
- 125g butter, softened
- 1 cup brown sugar (200g)
- 1 tsp vanilla essence
- 2 eggs
- 1⁄2 tsp ground ginger
- 1⁄2 tsp ground allspice
- 1⁄4 tsp ground nutmeg
- 1 3⁄4 cup flour (260g)
- 1 1⁄2 tsp baking powder
Butterscotch sauce
- 500ml cream
- 250g brown sugar
- 125g butter
Instructions
- Combine dates, baking soda and boiling water in a bowl then soak for 20 minutes.
- Preheat oven to 175°C fan bake.
- In a large bowl whisk the soft butter, brown sugar and vanilla together. Add the eggs and spices, mix well.
- Add the date mixture to the bowl, whisk to combine.
- Sift in the flour and baking powder whisking until well combined with no lumps of flour.
- Pour mixture into a greased muffin tray filling each cup to the top. Bake for 35 - 45 minutes or until cooked through.
- Butterscotch sauce: Add the cream, brown sugar and butter to a saucepan. Over a medium heat, melt together until the sauce begins to bubble. Simmer for a few minutes while stirring, then remove to cool.
- Serve the puddings warm from the oven, topped with butterscotch sauce and a scoop of vanilla ice cream.
Notes
- To make one large pudding, cook in a medium size baking tray at 160°C fan bake for 45-50 minutes.
- This makes 12 mini puddings so you can halve the recipe or freeze any extra puddings for later in snap lock bags.
- If you have leftover mixture, bake the remainder in a loaf tin.
- The sauce makes enough for all 12 puddings. If you are only serving half of them, you can also halve the sauce recipe.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 568Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 123mgSodium: 335mgCarbohydrates: 66gFiber: 2gSugar: 50gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jane says
I have a bottle of cream in my freezer. Would I be able to defrost it and use it for the sauce
VJ cooks says
Yes that should be fine. Just give it a good shake/stir once defrosted to ensure its smooth and well combined.
Debbie says
would this fit into a 8 inch square bake pan
VJ cooks says
Yes that shoul dbe fine. Just keep an eye on it and remove from the oven when cooked through.
Jaimee says
Hi do you think it would be fine to store the sauce in the fridge for a few days? Thanks
VJ cooks says
Yes absolutely!