1-Getting started with Sticky Date Pudding is as easy as preheating your oven, and you’ll be amazed at how quickly it all comes together. Begin by setting your oven to 180°C (350°F) and greasing your molds or lining a cake pan to avoid any sticking mishaps. This simple prep sets the stage for a dessert that’s moist and full of flavor.

2-Next, soak those 280g of pitted dates with 1 teaspoon of baking soda in 1 cup of boiling water for 10 minutes, then mash them until they’re nice and porridge-like. In another bowl, cream the 80g of softened unsalted butter with 1/4 cup of loosely packed brown sugar until it’s light and fluffy, then mix in the 2 eggs at room temperature one by one.

3-Now, fold in the 1 1/4 cups of plain flour and 1 1/2 teaspoons of baking powder along with the mashed dates. Pour your batter into the prepared pan and bake for about 35 minutes for a large pudding or 25 minutes for individual molds. Once it’s out, poke holes with a skewer and pour in about 1/2 cup of hot butterscotch sauce for the large one or 1 tablespoon per individual serving, letting it soak for 10 minutes before serving warm with the rest of the sauce and a side of ice cream or cream.

4-

Preparing the Butterscotch Sauce

To make the sauce, combine 1 cup of tightly packed brown sugar, 1 1/2 cups of thickened cream, 1/2 teaspoon of vanilla extract, and 70g of unsalted butter in a saucepan. Melt the butter over medium heat, bring it to a simmer, and stir for 2 minutes until it’s smooth and glossy.

5-Preheat oven and prepare your pan.

6-Soak and mash the dates.

7-Cream butter, sugar, and eggs.

8-Fold in dry ingredients and dates.

9-Bake and add sauce immediately.

10-Serve warm with extras.