Comfort food at its best. Mini Sticky Date Puddings served with a homemade butterscotch sauce and ice cream.
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
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.
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.
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!
Common questions and tips for Sticky Date Pudding:
Can I make this as one big pudding instead? Of course! Place the mixture in a medium sized baking dish and cook at 160°C fan bake for 45-50 minutes.
Can these pudding be frozen? Yes! Once cooled, place the mini puddings into a snap lock freezer bag. Freeze for up to three months.
What's the difference between butterscotch sauce and caramel sauce? 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!
- 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.
- Depending on the size of your muffin tin you may have some mixture left over. You can bake this in a loaf tin.
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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
- 500ml cream
- 250g brown sugar
- 125g butter
- 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.
- 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: 1
Amount 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.