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–+ servings

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Scotty Boxa

Sticky Date Pudding (Aussie Pub Classic, Done Right)

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Aussie pub-classic sticky date pudding with butterscotch sauce. Soft, dark, generously sticky. The dessert that closes the deal.

Ingredients

Pudding
  • 250 g pitted dates, chopped
  • 1 tsp baking soda
  • 300 ml boiling water
  • 125 g unsalted butter, softened
  • 170 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 175 g self-raising flour
Sauce
  • 125 g unsalted butter
  • 200 g brown sugar
  • 300 ml thickened cream
  • 1 tsp vanilla extract

Method
 

Method
  1. Preheat oven to 180°C (350°F). Grease a 20cm square baking dish.
  2. Combine chopped dates and baking soda in a bowl. Pour over the boiling water. Set aside 10 minutes to soften.
  3. Cream butter and brown sugar with electric beaters until pale and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each. Stir in vanilla.
  5. Fold in the flour, then the date mixture (with all its liquid). Mix gently to combine.
  6. Pour into the prepared dish. Bake 30-35 minutes until a skewer comes out with just a few moist crumbs.
  7. While the pudding bakes, make the sauce: combine butter, brown sugar, and cream in a saucepan over medium heat. Stir until smooth and slightly thickened, about 5 minutes. Off heat, stir in vanilla.
  8. Pour about a third of the sauce over the warm pudding. Reserve the rest for serving. Cut into squares and serve warm with extra sauce and a scoop of vanilla ice cream.

Nutrition

Calories: 510kcal

Notes

Date trick. The boiling water and baking soda step softens the dates and breaks them down. Don't skip it; it's what makes the pudding fall-apart-tender instead of chewy.
Make ahead. The pudding reheats beautifully. Microwave 30 seconds with a splash of sauce on top.
Bourbon upgrade. Add 2 tbsp bourbon to the butterscotch sauce when you take it off the heat. Adults only, obvious upgrade.

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