Sticky Date Puddings with Butterscotch Sauce Recipe

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makes: 4

Alice in Bakingland (Harper Collins: £20)


  • For the pudding:
  • 185 g dried dates, chopped
  • 1 tsp baking soda
  • ½ cup boiling water
  • 130 g butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1½ cups plain flour
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice
  • ½ tsp salt
  • 1 apple, peeled, cored and diced
  • ½ cup crystallised ginger, chopped
  • For the butterscotch sauce:
  • 75 g butter
  • ¾ cup brown sugar
  • ¾ cup cream


  • Preheat oven to 160°C. Line the bases of four 10 cm round cake tins and grease the sides really well

  • Put the dates, baking soda and boiling water into a small bowl. Stir well and set aside

  • Cream butter and sugar until light and fluffy. Add egg and beat well

  • Fold in flour, ground ginger, mixed spice and salt, as well as the dates

  • Stir through apple and crystallised ginger

  • Divide batter evenly among prepared tins

  • Bake for 25–30 minutes or until a skewer inserted comes out with just a few crumbs on it. Cool on a wire rack

  • While cakes are cooking, make the butterscotch sauce. Place all ingredients in a small pot over a medium heat and stir until it reaches a boil. Boil for 5–8 minutes, stirring occasionally until thickened

  • Serve cakes warm with a scoop of vanilla ice cream and a generous measure of butterscotch sauce.

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(18 ratings)
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