Sticky Date Pudding with Butterscotch Sauce

  • Serves 6
  • 20 mins to prepare
  • 50 mins to cook
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1¼ cups pitted dates, chopped
1¼ cups boiling water
1 tsp baking soda
60g butter, cubed, softened
¾ cup Chelsea Soft Brown or Dark Cane Sugar
2 eggs
1 cup self-raising flour

Butterscotch Sauce:
2 cups Chelsea Soft Brown or Chelsea Dark Cane Sugar
250ml cream
50g butter
1 tsp vanilla essence

Cooking Instructions

Preheat oven to 180°C conventional or 160°C fan-forced.
Grease a deep 20cm square cake tin or a loaf tin.
Line base with baking paper.
In a large bowl combine dates, boiling water and soda, stand for 5 minutes.
Add butter and sugar and stir until combined.
Add eggs and flour, mix until just combined.
Pour mixture into prepared tin.
Bake 45 – 50 minutes or until cooked through.
Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot Butterscotch Sauce poured over the top.

Tip: For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.

Butterscotch Sauce:
Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.

Recipe supplied by Chelsea Sugar. For more inspiration go to www.chelsea.co.nz.

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