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Sticky date pudding with butterscotch sauce

Serves 6



225g dried dates, pitted and roughly chopped (you can buy these already pitted)

1 teaspoon vanilla extract

220ml water

200g sour cream

60g unsalted butter, diced

180g caster sugar

180g self-raising flour

3 eggs

Butterscotch sauce

90g soft brown sugar

150g sour cream

60g unsalted butter, diced

1 teaspoon vanilla extract



  1. Preheat your oven to 180°C. Line a 20cm square cake tin with baking paper.
  2. Place the dates, vanilla, water and sour cream in a saucepan over medium heat. Simmer until the dates are tender and the mixture is the consistency of jam. Stir in the diced butter. Pour the mixture into a bowl and set it aside to cool for about 10 minutes.
  3. Add the sugar, sifted flour and eggs to the date mixture. Stir it until it’s well combined and then pour it into the tin.
  4. Bake the pudding for 30 minutes – the skewer test is the way to make sure it’s just right (if you insert it in the centre it should come out clean if it’s ready to go)
  5. Start the butterscotch sauce by combining the soft brown sugar, sour cream, butter and vanilla in a small saucepan. Simmer for 5 minutes until the sugar is dissolved and the sauce is slightly thickened.
  6. Cut the pudding into squares and serve hot with the butterscotch sauce and cream or icecream.

If by some miracle you have any left, a single serve will generally reheat in the microwave in about 30 seconds.


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