The perfect dessert for a cold winter’s day—and surprisingly easy to make, too! It’s also known as sticky toffee pudding in certain countries, but in Australia we call it sticky date pudding. What do you call it in your country?
- 1 cup dates
- 3/4 cup hot water
- 100g unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 1 & 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- butterscotch sauce: 180g butter, 3/4 cup brown sugar, 2/3 cup heavy cream
- Preheat oven to 180 degrees Celcius.
- Chop dates into small pieces and soak in hot water for five minutes, then mash with a fork until it turns into a paste.
- Cream together butter and brown sugar, then add eggs and beat until smooth.
- Sift in flour, baking powder, and cinnamon, then gently fold in.
- Fold in date paste.
- Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
- To make butterscotch sauce, combine butter, brown sugar, and heavy cream in a saucepan until melted, then cook for two to three minutes. Remove from heat.
- Poke holes throughout pudding once it has been removed from the oven and pour half of the butterscotch sauce over it, letting it soak in for five to ten minutes.
- You’re done! Serve hot with vanilla ice-cream and extra butterscotch sauce on the side.