Sticky Date Pudding with Butterscotch Caramel Sauce by @nourishwithtan
This simple recipe comes together to make something so comforting and indulgent. Enjoy topped with a silky butterscotch caramel sauce and a scoop of vanilla ice cream. Recipe supplied by @nourishwithtan.
25 minutesPrep Time
40 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings250g Community Co Pitted Dates, roughly chopped
1 tsp bicarbonate soda
400ml boiling waterSorry this product is not available at your store
1 tsp vanilla essence
130g Black & Gold Unsalted Butter, softened
130g Black & Gold Brown Sugar
2 large eggs
250g Black & Gold Self Raising Flour
Black & Gold Vanilla Ice Cream, to serve
Community Co Butterscotch Caramel Topping
Directions
- Preheat oven to 180°C.
- Place the dates, bicarb soda and boiling water in a heat-proof bowl. Leave dates to soak, uncovered for 15 minutes. Once tender, use a food processor or stick blender to process until smooth.
- Using an electric mixer combine sugar, butter and vanilla until light and creamy.
- Add in eggs one at a time, beating until combined.
- Fold through self raising flour and date mixture.
- Transfer to a lined baking tin and bake for 40-45 minutes (skewer should come out clean). Leave to rest in tin for 10 minutes before transferring to a wire rack.
- Once cooled, cut the sticky date into squares before pouring over butterscotch caramel sauce and topping with a scoop of vanilla ice-cream.