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Sticky Date Pudding

Have you ever had Sticky Date Pudding? If you haven't, we can confidently say that you've been missing out. When we think comfort dessert, we think Sticky Date.

We're talking butterscotch meets sponge cake meets luscious toffee 

1 cup Premium Khalas Dates, pitted⁠
1 cup boiling water⁠
1/4 tsp cinnamon⁠
1/8 tsp cardamom⁠
1/4 cup brown sugar⁠
6 tbsp butter (DF)
2 eggs⁠
1 tsp baking soda⁠
1 tbsp baking powder⁠
1 1/3 cup 1.1 gf flour⁠
2 tsp vanilla extract⁠

Preheat the oven to 350 degrees. Spray muffin pan with nonstick baking spray (muffin tin-6 large or 9 standard) Chop up the dates and place them in a bowl, add the boiling water and the baking soda. With a masher mash until its almost a paste. Add the butter and sugar to a mixing bowl and mix on high for 3 mins. Mix in the eggs and vanilla. Then add the rest of the ingredients and mix until incorporated. Don’t over mix. Pour into the muffin tin and bake for approx 30-35 mins or until a toothpick comes out clean. (While baking make your butterscotch sauce) Follow next steps.⁠

Ingredients for Butterscotch Sauce⁠
1 1/2 cup heavy cream (DF)
1 1/4 cup brown sugar⁠
1 tsp vanilla extract⁠
4 tbsp butter (DF)

Add all of the ingredients together in a pot and cook over med heat for 5-10 mins until darker golden brown and thick. Poke lots of holes in the pudding with a toothpick and pour about 1/3 of the butterscotch on top. Let it sit and absorb for at least 10 mins before serving.⁠

Ingredients for Vanilla Sauce⁠
4 egg yolks⁠
1 1/4 cup df heavy cream⁠
1 tsp vanilla powder/paste or extract⁠
3 tbsp sugar⁠

In one bowl mix the eggs & sugar. In a pot add the heavy cream and heat over med/low heat. Once it reaches a slow boil turn the heat off and slowly add 1 tbsp of milk to eggs. Whisking constantly to avoid scrambling the eggs. Then pour the milk/egg mixture back to the pot and cook over med heat for 5-8 mins or until slightly thickened. Remove and serve with pudding. Enjoy!⁠
Recipe from The Salty Cooker 

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