Easy Sticky Date Pudding
Crumble Cookware
Rated 5.0 stars by 1 users
An all time favourite no matter the season, this Sticky Date Pudding is perfect to sweeten up any pot luck crowd and don't forget to pair with a generous scoop of your favourite ice cream and that decadent butterscotch sauce.
Ingredients
- 226 g Medjool dates, chopped
- 1 cup milk
- 1 tsp baking soda
- 7 tbsp butter, softened
- 1/2 cup brown sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 1/3 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup butter
- 1 cups thickened cream
- 3/4 cup brown sugar
- Salt
- 1 tsp vanilla extract
For the Pudding
For the Butterscotch Sauce
Directions
Preheat oven to 180C.
In a bowl, add the dates, milk, and baking soda. Let it sit until the dates are softened. Then mash to form a paste.
In another bowl, add the date mixture, butter, sugar, eggs, and vanilla. Whisk until smooth.
Then add the flour, baking powder, and salt. Combine together until a thick batter forms.
Line your Crumble Dutch Oven with baking paper and transfer the batter to the pot. Bake for 35 minutes and allow to cool.
Prepare the butterscotch sauce by adding all the ingredients to a pot. Bring to simmer and once thick set aside.
Serve with ice cream and a generous drizzle of the sauce and enjoy!
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