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–+ servings

Sticky Date Pudding Recipe

Sticky date pudding recipe with step-by-step pictures. Soft and fluffy date cake which is drenched with warm butterscotch sauce taste so heavily on a cold winter day. Sticky toffee pudding is perfect for this festive season.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 622kcal

Ingredients

  • 250 grams Dates (approximately 1 ½ cup)Seedless & chopped
  • 1 tsp Baking Soda (Cooking Soda)
  • 1¼ cup Hot Water (300ml)
  • 1 cup All Purpose Flour (Maida) (120 grams)
  • 1¼ tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Brown Sugar (200 grams)
  • ¼ cup Unsalted Butter Soft (60 grams)
  • 2 Eggs
  • 1 tsp Vanilla Extract

For Butterscotch Sauce

  • 1 cup Brown Sugar (200 grams)
  • 3 tbsp Unsalted Butter (45 grams)
  • ¼ cup Milk (60 ml)
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt

Instructions

  • Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and set aside. I used Wilton jumbo muffin tin. If you are using regular size muffin tins check the notes section for baking temperature and timing. Try to use nonstick muffin tins for best result.
  • Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.
  • Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to mix it really well and set aside.
  • Now take a blender jar add in the soften date mixture. pulse it few times and set aside. Don't grind the date too much.
  • Now to the date mixture add in eggs, brown sugar, vanilla, butter and pulse again for 3 to 4 times.
  • Add in the flour mixture and pulse it for 3 to 4 times again. Don't over grind the batter else the cakes will turn rubbery.
  • Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to 30 minutes until it is fluffy and light.
  • When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and heat it on low to medium heat till it is completely melted. Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt. Put the butterscotch sauce into a serving jug and keep warm.
  • Let the cakes cool for 10 minutes. Use a butter knife to run around the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely.
  • For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.

Video

Notes

  1. When you are using the blender to make the cake batter, make sure you don't grind it too much else the cake will turn rubbery.
  2. Use the pulse mode in the blender jar for making the batter.
  3. You can substitute with half wheat flour in the batter.
  4. Any nuts can be added into the batter.
  5. If you are using a regular sized muffin pan, bake the cakes at one 190°C for 15 to 20 minutes.

Baking Options

I baked the cakes in individual muffin mould for easy serving. You can bake the cakes in a regular square mould which is lined with parchment paper. Then you might meed to cut it into squares and serve. I am giving you the baking time for different moulds. Baking temperature for the cake is 190 degree C (374 degree F)
Wilton Jumbo Muffin Moulds - 25 to 30 mins
Regular Sized Muffin Moulds - 15 to 18 mins
20 Cm Square Pan - 25 to 30 mins
250 ml Ramekins - 25 to 30 mins
Make sure you insert a toothpick to check whether the cakes a baked before removing the cakes from oven.

Nutrition

Serving: 1servings | Calories: 622kcal | Carbohydrates: 120g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 619mg | Potassium: 435mg | Fiber: 4g | Sugar: 98g | Vitamin A: 511IU | Vitamin C: 0.2mg | Calcium: 213mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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