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Date Pudding with Butterscotch Sauce

A delightful dessert that combines sweet dates and a rich butterscotch sauce, perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 1.25 cups dates, chopped Finely chopped for even mixing
  • 1 tsp bicarbonate of soda
  • 1 cup boiling water Used to soak dates
  • 60 g unsalted butter, softened For the pudding batter
  • 3/4 cup caster sugar
  • 2 large eggs Beaten well
  • 1.5 cups self-raising flour Sifted
  • 1/8 tsp vanilla essence
For the butterscotch sauce
  • 125 g unsalted butter For the sauce
  • 1 cup brown sugar
  • 1/4 cup golden syrup Can substitute with corn syrup or honey
  • 1 cup thick cream

Method
 

Preparation
  1. Mix the dates and bicarbonate of soda in a bowl, pour over boiling water, and leave to stand for 30 minutes.
  2. Cream the softened butter and caster sugar in a separate bowl.
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold in the sifted self-raising flour and stir in the date mixture and vanilla essence.
  5. Pour the batter into a greased rectangular ovenproof dish.
Baking
  1. Bake at 170°C (340°F) for 30-40 minutes or until the center is firm to touch.
Making the Sauce
  1. Melt the butter, brown sugar, and golden syrup in a saucepan over medium heat.
  2. Stir until dissolved, then remove from heat and stir in the thick cream.
Serving
  1. Cut the pudding into squares and serve warm with the butterscotch sauce, optional cream, and/or ice cream.

Notes

Store in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven. Consider garnishing with a sprinkle of sea salt or pairing with ice cream for enhanced flavor.