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Sticky Date Puddings with Butterscotch Sauce

Thursday, 1 April 2021 / Topics:

  • Serves 4
  • Difficulty simple

Ingredients: (Serves 4)

120g Medjool dates, pitted and roughly chopped
1 teaspoon bicarb soda
120g self-raising flour, sifted
2 teaspoons ground ginger
½ cup walnuts, roughly chopped
50g unsalted butter, at room temperature, cubed
100g brown sugar
1 teaspoon vanilla bean extract
1 egg, at room temperature
½ cup crème fraiche

For the butterscotch sauce:

100ml thickened cream
¼ cup brown sugar
30g unsalted butter
pinch of salt


1. Preheat oven to 180°C (fan-forced). Grease four one-cup capacity oven-proof ramekins.

2. Place dates and bicarb soda in a small bowl. Pour over 100mL boiling water. Set aside for 15 minutes.

3. Combine flour, ground ginger and walnuts in a medium bowl. In a separate medium bowl, beat butter and brown sugar with electric beaters for 4-5 minutes or until pale and creamy. Add egg and vanilla and beat until incorporated. Fold through flour and date mixtures. Divide batter between prepared ramekins. Bake for 20-25 minutes or until an inserted skewer comes out clean.

4. Meanwhile, make the butterscotch sauce. Place cream, brown sugar and butter in a small saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Season with a pinch of salt.

5. Turn puddings out onto serving plates. Top with a dollop of crème fraiche and drizzle over butterscotch sauce.

  • Energy 802cal
  • Total Fat 50.2g
  • Sat Fat 25.3g
  • Total Carb 82.2g
  • Sugar 55.4g
  • Sodium 619mg
  • Protein 9.1g
  • Fibre 3.9g