Sticky Date Pudding Recipe

Enjoyed by many people all over the world and one of my particular favourites! Take a look at this sticky date pudding recipe

Ingredients

300g / 12oz Pitted Dates
2 teaspoons Bicarbonate Of Soda
600ml Boiling Water
120g / 5oz Unsalted Butter
200g / 8oz Brown Sugar
1 Vanilla Bean (Inside Scraped Out)
2 Eggs
460g / 18oz Plain Flour
3 teaspoons Baking Powder
300g / 12oz Chocolate Buttons (Use Good Quality Dark Chocolate)
Butterscotch Sauce:
800g Brown Sugar
400g Unsalted Butter
450ml Cream

Method

Mix the dates and bicarbonate soda together.
Pour the boiling water over the dates and let sit for 10 minutes to soften the dates.
Combine the sugar, butter and vanilla bean and whisk until creamy.
Add in the eggs, then the date mixture.
Sift the flour and baking powder into a large bowl and then fold through into the date mixture.
Add the chocolate buttons right at the end.
Pour into your cake tin over the top of the sauce, which creates the beautiful sticky texture.
Bake at 180 degrees for ½ an hour then turn down the heat to 160 degrees and cook for a further hour.
Test with a skewer then let cool for an hour on the bench before turning out.
Poach the strawberries while the pudding is cooking.
To make the Butterscotch Sauce
Line a springform tin with greased aluminium foil to prevent the pudding from seeping out while it’s cooking.
Boil all the ingredients together for five minutes or until the mixture goes brown and thickens slightly – be careful because it can boil over the side.
Pour half the sauce into the lined and greased cake tin and keep the other half for later.

Serves: 8
Preparation time: 20 mins
Cooking time: 1.5 hrs