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Sticky date pudding with butterscotch sauce

There is no such thing as the perfect dish. Cooking is all about making your guests happy.



  • Melt the butter in a heavy-bottomed saucepan over medium heat.
  • Add brown sugar, salt and heavy cream and stir until well blended.
  • Bring to a boil and simmer until the sugar is completely dissolved.
  • Remove the mixture from the heat and stir in 1 g of vanilla extract and set aside.

  • Boil water and add date paste, chopped dates and 1 g of vanilla extract.
  • Add baking soda and leave to cool.
  • Beat butter and sugar in a large bowl. Add eggs one at a time, beating well.
  • Fold in the date mixture. Sift in the flour and mix until fully combined.
  • Pipe 20 g (1 tbsp.) of the butterscotch sauce in each cup of a prepared muffin pan and chill.
  • Once chilled, pour 90 g (6 tbsp.) of date pudding mixture into each muffin dish.
  • Bake at 160 °C for around 25-30 minutes.
  • Remove from oven and leave to cool.
  • Serve with a drizzle of butterscotch sauce and vanilla cream.