Ingredients:
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For the Pudding:
- 1 cup pitted dates, chopped
- 1 tsp baking soda
- 1 cup boiling water
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of salt
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For the Butterscotch Sauce:
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- ½ cup light corn syrup
- ½ tsp vanilla extract
Instructions:
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Make the Date Mixture: Combine chopped dates, baking soda, and boiling water in a bowl. Let it sit for 10 minutes, allowing the dates to soften. Mash the mixture with a fork or blend it in a food processor for a smoother texture.
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Cream Butter & Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed date mixture.
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Dry Ingredients: In a third bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
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Bake the Pudding: Preheat your oven to 350°F (175°C). Grease a baking dish (9×13 inch or individual ramekins) and pour in the batter. Bake for 25-30 minutes (individual puddings might take less time) or until a toothpick inserted into the center comes out clean.
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Butterscotch Sauce: While the pudding bakes, prepare the sauce. In a saucepan, combine brown sugar, butter, heavy cream, and corn syrup. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly. Remove from heat and stir in vanilla extract.
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Serve & Enjoy! Serve the warm Sticky Date Pudding topped with generous spoonfuls of the butterscotch sauce. You can also add a scoop of vanilla ice cream for an extra decadent treat.
Tips:
- For a richer flavor, use dark brown sugar in both the pudding and the sauce.
- Want to add some nuts? Fold in chopped walnuts or pecans to the batter before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Warm them up in the microwave before serving.