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Sticky Date Pudding With Butterscotch Sauce
A Lambert Produce Recipe

Sticky Date Pudding With Butterscotch Sauce Recipe

With colder nights well on their way this delicious winter warming recipe is definitely one to try – a rich and flavourful sticky date pudding smothered in butterscotch sauce. It’s very indulgent, rich and aromatic and it firmly belongs in my all time favourite dessert recipes. Each bite takes me back to my childhood – the ultimate comfort food.





  • 280g (9oz) pitted dates, chopped
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 1/2 cups boiling water
  • 125g unsalted butter, softened
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1 3/4 cups self-raising flour, sifted


Butterscotch Sauce

  • 1 1/4 cups (200g) brown sugar
  • 375ml (1 1/2 cups) thickened cream
  • 1/2 tsp vanilla extract
  • 70g (5 tbsp) unsalted butter


To serve:

  • Ice cream or dolloping cream


1. Preheat the oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan. You can also use greased pudding moulds for individual cakes.

2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 10-20 minutes. Mash with a potato masher or fork until it resembles a sloppy porridge.

3. Using an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through the date mixture and flour until well combined.

4. Spoon the mixture into the prepared cake pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

5. To make the butterscotch sauce, combine all sauce ingredients in a saucepan over medium heat. Cook, stirring often, until the sauce comes to a boil. Reduce heat to medium-low and simmer for 2 minutes.

6. Pierce the pudding all over with a skewer. Pour 1/2 cup of the butterscotch sauce over the warm pudding. Serve warm with the remaining sauce and a big dollop of ice cream.