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This Sticky Date Pudding with Butterscotch Sauce is the epitome of cozy comfort. Whether for a special occasion or a treat at the end of a long day, this pudding is sure to bring warmth and happiness to your table. With its natural sweetness, warm spices, and gooey sauce, it’s a dessert that never goes out of style.
There’s something timeless about Sticky Date Pudding, especially when it’s drenched in a warm, buttery butterscotch sauce. This comforting dessert is not just rich and indulgent; it’s also the perfect centerpiece for your Christmas table. Its caramel-like sweetness, paired with the festive warmth of the sauce, makes it a cozy treat during the holiday season.
For me, this pudding feels like the ultimate winter indulgence. It reminds me of gatherings where the aroma of baked dates filled the air, paired with laughter and the magic of Christmas lights. The natural sweetness from the dates combined with the rich, velvety butterscotch sauce is a match made in dessert heaven.
If you’re planning your holiday menu, you might love pairing this pudding with other festive desserts like No Bake Pumpkin Lasagna Dessert or Pumpkin Cream Cheese Swirl Muffins, both perfect for creating a dessert spread that feels like a warm embrace.
Table of Contents
- Recipe Overview
- Why You’ll Love This Sticky Date Pudding
- Ingredients for Sticky Date Pudding
- Ingredient Spotlight: Butterscotch Sauce
- Step-By-Step Instructions
- Bake
- Healthy Tip
- Tips for the Best Sticky Date Pudding
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- More Pudding Recipes You Must Try:
- Sticky Date Pudding with Butterscotch Sauce Recipe
Recipe Overview
Cuisine: British / Australian
Cooking Method: Baking
Skill Required: Beginner to Intermediate – straightforward steps, but attention is needed for sauce consistency
Signature Taste: Rich, caramel-like sweetness from dates and brown sugar with a buttery, smooth butterscotch sauce
Diet Info: Vegetarian; can be modified for reduced sugar
Why You’ll Love This Sticky Date Pudding
Perfect Balance of Sweetness: Naturally sweetened by dates, this pudding is delightful without being overly sugary.
Versatile and Make-Ahead: Prepare it ahead of time and warm it up for guests or a cozy night in.
Rich Butterscotch Sauce: The sauce is optional, but I recommend it—it adds that final indulgent touch.
Ingredients for Sticky Date Pudding
For the Pudding
Medjool Dates: These naturally sweet dates form the base and give the pudding its soft texture.
Boiling Water or Milk: Used to soften the dates, making them easier to blend into the batter.
All-Purpose Flour, Baking Soda, and Baking Powder: These staples provide the structure.
Olive Oil or Unsalted Butter: The fat source gives the pudding a moist, tender crumb.
Brown Sugar (Optional): To adjust sweetness based on your preference.
Vanilla Extract, Eggs, and Salt: Essentials for a balanced flavor.
For the Butterscotch Sauce
Heavy Cream: Creates a rich, velvety base for the sauce.
Brown Sugar: Adds a deep caramel flavor to the sauce.
Vanilla Extract and Butter: For a smooth, luscious consistency.
Optional Walnuts: Add these if you like a bit of crunch in each bite!
Ingredient Spotlight: Butterscotch Sauce
Butterscotch sauce is the ultimate complement to sticky date pudding, bringing a deep, rich sweetness and creamy texture that elevates the dessert. Made from a simple blend of butter, brown sugar, and heavy cream, this sauce has a luxurious, caramel-like flavor with a hint of toffee.
The brown sugar is key here, giving butterscotch its signature warmth and slightly molasses-like depth, unlike caramel, which uses white sugar. A touch of vanilla rounds out the sauce, adding a comforting aroma and enhancing its buttery sweetness.
Drizzling butterscotch sauce over sticky date pudding creates an indulgent experience, with each bite melting in your mouth. This sauce also pairs wonderfully with other desserts like ice cream, brownies, or even pancakes, adding a touch of elegance and rich flavor to any treat!
Step-By-Step Instructions
Prepare the Date Mixture
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch or 12-inch round baking pan.
Place pitted dates in a bowl with boiling water or milk and let them soak for 10 minutes.
After soaking, blend the dates with the liquid for just 10-15 seconds. This quick blend will help incorporate them without losing all texture.
Mix the Batter
In a large bowl, use a mixer to beat olive oil (or butter), vanilla, and sugar until smooth.
This ensures a smooth mixture without overmixing.
Gently fold in the flour, baking soda, baking powder, and salt. Be careful not to overmix to keep the pudding light.
Bake
Transfer the batter to your prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
Make the Butterscoth Sauce
In a saucepan, mix heavy cream, brown sugar, vanilla, and butter.
Stir over medium heat until the sugar fully dissolves. Bring to a gentle boil, then simmer for 2-3 minutes until thickened.
Allow the sauce to cool slightly before pouring over the pudding. This helps it thicken further.
Healthy Tip
Dates are rich in natural sugars and nutrients like fiber, which not only sweeten the pudding, but also provide health benefits. Reducing brown sugar lowers the overall calorie count while maintaining a naturally rich taste.
Tips for the Best Sticky Date Pudding
Make It Ahead: You can prepare this pudding in advance and reheat it in the oven at a low temperature before serving.
Choosing Dates: Medjool dates work best for this recipe, as they are plump and naturally sweet.
Adjusting Sweetness: The pudding is naturally sweet due to dates. Adjust the amount of brown sugar based on your taste preference.
Avoid Overmixing: To keep the pudding soft, fold in ingredients just until combined.
Serving Suggestions
Whipped Cream: Add a dollop of freshly whipped cream on top for a light, airy contrast to the dense pudding. A sprinkle of cinnamon or nutmeg over the whipped cream adds a festive touch.
Vanilla Ice Cream: Serve a warm slice of the pudding with a scoop of creamy vanilla ice cream. The cool, silky texture of the ice cream perfectly balances the warm, rich flavors of the pudding and butterscotch sauce.
Double Toppings: Go all out by pairing both ice cream and whipped cream with the pudding. The blend of temperatures and textures creates an indulgent dessert experience.
Seasonal Touch: For a Christmas twist, garnish with a sprinkle of crushed gingerbread cookies or a drizzle of spiced caramel sauce over the whipped cream.
Pair with Chai Custard: For an elegant twist, try serving with a chai-flavored custard.
Top with Fresh Berries: A handful of raspberries or strawberries add a burst of freshness.
Frequently Asked Questions (FAQs)
Sure! This pudding can be baked ahead of time. Just warm it up in the oven at a low temperature before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave as needed.
Yes, you can freeze individual portions or the entire pudding (without the sauce) for up to 2 months. Thaw in the fridge and reheat before serving.
More Pudding Recipes You Must Try:
- 4 Ingredient Chia Seed Pudding
- No Bake Strawberry Pudding Parfaits
- Creamy Vegan Rice Pudding (Dairy & Gluten Free)
- Oatmeal Pudding With a Twist
- Chocolate Coffee Avocado Pudding
- Aish El Saraya (Rose Water Bread Pudding)
Sticky Date Pudding with Butterscotch Sauce
Ingredients
For the Pudding
- 18 Mejdool dates, halved and pittied
- 2 cups Boiling water, or milk
- 2½ cups All-purpose flour, sifted
- 1 teaspoon Baking soda
- 1½ teaspoons Baking powder
- ½ cup Olive oil or unsalted butter, melted
- ½ cup Brown Sugar, optional (Dates are sweet enough so you can omit to save on sugar)
- 1 teaspoon Vanilla extract
- 3 Eggs
- ¼ teaspoon Salt
For the Butterscotch Sauce
- ¾ cup Heavy cream
- 1 cup Brown Sugar
- ½ teaspoon Vanilla Extract
- ¼ cup Unsalted Butter
- ¼ cup Chopped Walnuts, optional
Instructions
- Preheat your oven to 350°F. Grease and line a baking dish 9×13 inches or a 12-inch round pan.
- Place the halved dates in the food processor. Pour over the boiling water or milk. Let the dates sit for 10 minutes to soften.
- Blend the dates in the processor for only 10-15 seconds. Set aside.
- In a large mixing bowl, using a hand mixer or a whisk, beat the olive oil (or butter), vanilla and sugar until well combined.
- Then add the eggs one at a time and whisk.
- Add the flour, baking powder, and salt, then gently fold into the prepared date mixture until well combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the surface.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once the pudding is baked, allow it to cool in the pan for about 10 minutes.
- Serve warm, drizzled generously with butterscotch sauce. You can even pair this cake with vanilla ice cream or whipped cream.
Butterscotch Sauce
- While the pudding bakes, combine the cream, brown sugar, vanilla, and butter in a small saucepan.
- Cook over medium heat, stirring continuously, until the sugar dissolves and the mixture comes to a gentle boil. Simmer for 2–3 minutes, then remove from heat. Allow to completely cool before pouring over cake.
Notes
- The ½ cup of brown sugar is optional since the dates add natural sweetness. Feel free to skip it if you prefer a less sweet dessert.
- The butterscotch sauce is also optional, but it’s a fantastic addition for special occasions and really elevates the dessert’s flavor!
