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.
Equipment
Muffin pans or Ramekins
Blender
Sauce Pan
Ingredients
To Soak (Dates)
- 250 grams Dates (approximately 1 ½ cup)Seedless & chopped
- 1 teaspoon Baking Soda (Cooking Soda)
- 1¼ cup Hot Water (300ml)
For Dry Ingredients
- 1 cup All Purpose Flour (Maida) (120 grams)
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For Blending
- 1 cup Brown Sugar (200 grams)
- ¼ cup Unsalted Butter Soft (60 grams)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For Butterscotch Sauce
- 1 cup Brown Sugar (200 grams)
- 3 tablespoon Unsalted Butter (45 grams)
- ¼ cup Milk or Cream (60 ml)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Pre preparation - 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.
- Soaking Dates - 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.
- Dry Ingredients - Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to mix it really well and set aside.
- Blending batter - 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.
- Baking cakes - 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.
- Butterscotch sauce - 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.
- Serving - For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.
Video
Notes
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.
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
Nutrition Facts
Sticky Date Pudding Recipe
Serving Size
1 servings
Amount per Serving
Calories
624
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
99
mg
33
%
Sodium
516
mg
22
%
Potassium
438
mg
13
%
Carbohydrates
120
g
40
%
Fiber
4
g
17
%
Sugar
98
g
109
%
Protein
6
g
12
%
Vitamin A
522
IU
10
%
Vitamin C
0.2
mg
0
%
Calcium
155
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.