Sticky Date Puddings are individual moist and fluffy date puddings smothered in a sticky caramel sauce.
These are the best sticky date puddings you will ever make! I don’t say that lightly.
We are in the middle of the coldest day here in Australia all year and it now officially feels like winter is here. I secretly love the the cooler weather but today is a bit much.
However, it does give me the excuse to make these sticky date puddings and curl up with a blanket to watch The Sound of Music that is on The Shows Must Go On YouTube channel.
Has anyone else been waiting all week for these shows to come out over the weekend?
These puddings couldn’t simpler to make, the key is to ensure your dates are boiled until they are mushy to ensure they break down throughout the puddings and that you do use wholemeal flour.
Trust me, the flour gives these more flavour. However, you don’t have any of the flour on hand, regular flour will work.
I hope you enjoy these Sticky Toffee Puddings and I truly hope you give this recipe a go and remember to rate and report back your results in the comments below. I love reading your comments! Also #lightscamerabake on Instagram for a chance to be featured and don’t forget to subscribe to my YouTube Channel for fun baking videos!
Sticky Date Puddings
- 1/2 Cup Butter (110g)
- 3/4 Cup Brown Sugar (130g)
- 2 Large Eggs
- 1 and 1/3 Cups Wholemeal Flour (250g)
- 1 and 1/2 tsp Baking Powder
- 1 Cup Dried Pitted Dates (250g)
- 1 and 1/4 Cups Water
- 1 tsp Baking Soda
- 1 Cup Brown Sugar (190g)
- 3 Tbsp. Butter (40g)
- 1/2 Cup Cream
- Place the dates and water in a large saucepan and bring to the boil and boil for around 10 minutes.
- While that’s boiling, beat the butter and brown sugar together until light and fluffy.
- Add in the eggs one at a time and beat between each addition.
- Remove the dates from the heat and add in the baking soda and mix through.
- Pour the liquid date mixture through the butter mixture and mix together.
- Add in the wholemeal flour and baking powder and mix in.
- Preheat the oven to 180°C (350°F) and grease either 6-8 ramekins and pour the mixture into the tins.
- Bake for 20-25 minutes or until a skewer inserted comes out clean.
- Allow to cool before turning the puddings/pudding out.
- Place the butter, brown sugar and cream in a saucepan and slowly bring to the boil while stirring.
- Boil for 5 minutes and then remove from the heat.
- Serve the puddings warm with a generous pour of butterscotch sauce!
- (To reheat the puddings, place in the microwave for 1 minute and 30 seconds)