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Icky Sticky Date Pudding with Butterscotch Sauce

Serves 12


  • 400g pitted dates, chopped
  • 1 teaspoon vanilla paste
  • 400ml water
  • 400ml Australian sour cream
  • 100g Australian butter, melted
  • 6 x eggs, lightly beaten
  • 350g sugar
  • 350g SR flour
  • Butterscotch Sauce
  • 150g brown sugar
  • 250ml Australian sour cream
  • 120g Australian butter
  • Australian pure cream, for serving
Download Recipe (PDF)


  1. 1. Simmer the dates with vanilla bean, water and sour cream gently for 15 minutes stirring ocassionally, until tender and the consistency of jam. Cool slightly. Stir in remaining ingredients and pour into a buttered and lined slab tin. Bake at 190C for 35 - 40 minutes or until cooked and golden.
  2. 2. Combine the Butterscotch Sauce ingredients and simmer until the sugar has dissolved and the sauce is slightly thickened.
  3. 3. To serve, cut the warm pudding into squares, spoon over warm Butterscotch Sauce and dollop with cream.


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