matt black cooks sticky date pudding recipe

Sticky Date Pudding and Butterscotch Sauce

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Servings 4 people
Calories 727 kcal


Sticky Date Pudding

  • 100 g Dates Pitted
  • 150 ml Water
  • 5 g Bi Carb
  • 50 g Butter cubed and soft
  • 100 g Caster Sugar
  • 100 g Self Raising Flour sifted
  • 1 Egg
  • 5 ml Vanilla Essence

Butter Scotch Sauce

  • 100 g Brown Sugar
  • 100 g Butter cubed
  • 100 ml Cream


  • In a small saucepan, bring to boil the dates, water and bi carb. Turn off and cool for 5 minutes
  • In a bowl, cream the sugar and butter until pale. add egg and mix through. fold in flour than essence until all combined. Add the date mix slowly, continuously mixing through
  • Pour into 4 greased moulds and bake for 20 minutes on 180*C
  • Once cooked, serve immediately with the sauce or cool on a rack and refrigerate.

Butter Scotch Sauce

  • In a small saucepan, bring to the boil the butter, brown sugar and cream. Reduce to a simmer for 1 minute. Sauce is ready


  • To keep the pudding moist, place a tray of water in the over and allow the heat to create steam prior to adding the puddings. Remember to stand back from the oven when opening the ovens for escaping steam
  • If you make to many, freeze the pudding down for another time

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