Sticky Date Pudding with Butterscotch Sauce
Submitted by John D. Kerr
Sticky Date Pudding is a British classic - rich and incredibly delicious. Really more a moist cake than a pudding, it is easy to make and never fails to impress. One of our 2012 Facebook Holiday Dessert Recipe Contest winners!
Time required: 30 min. active
- 1 ¼ cups seeded, dried dates
- 1 ¼ cups boiling water
- 1 tsp baking soda
- 1/3 stick Straus Family Creamery butter, chopped
- ½ cup brown sugar, firmly packed
- 2 eggs, lightly beaten
- 1 cup self-rising flour (all-purpose will do just as well)
- ¾ cup brown sugar, firmly packed
- 1 cup Straus Family Creamery heavy cream
- ¾ stick Straus Family Creamery butter
- Preheat oven to 350 degrees. Grease deep 8” round cake pan; line base with parchment paper.
- Combine dates and boiling water in food processor or blender. Stir in baking soda; cover with lid and let stand 5 minutes.
- Process or blend date mixture with butter and brown sugar until pureed. Add eggs and flour, blend until just combined.
- Pour mixture into prepared pan and bake uncovered for about 55 minutes (cover with foil the last 10 minutes if pudding starts to over-brown).
- Prepare Butterscotch Sauce: Combine ingredients in medium saucepan; stir over low heat until sauce is smooth and slightly thickened. Don't thicken the sauce too much as it needs to be absorbed into the pudding.
- When ready, take pudding out of the oven and let stand 10 minutes. Pierce holes in the cake with a skewer and drizzle 1/3 - 1/2 of the warm butterscotch sauce into the holes (sauce cannot be thick). Serve remaining sauce on the side.
Serving suggestion: This pudding is especially good served warm with sliced fresh strawberries and thickened cream or vanilla ice cream.