Sticky Date Pudding with Butterscotch sauce and Boozy cream

The recipe for this sticky date pudding is, without a doubt, my most requested recipe. And seeing that there are still a few weeks of winter to go in Australia, I just had to share it! I initially got the recipe from Lyn. Before that, I have to admit, I couldn’t really see what all the fuss was about. I had never had sticky date pudding in Singapore. My uni friends and I discovered it together during our first year in Australia, and while it was warming and sweet and perfect for winter, I thought that the butterscotch sauce could be too sweet and tended to be jelak. Jelak is a Malay word, and I can’t think of an English word that can really capture what it means, but it generally refers to the feeling you get if you eat something really rich or sweet, and are so overwhelmed that you just can’t have a morsel more. :) I hope that was descriptive enough! But yes, I felt like the sticky date puddings I had were tasty enough, but not WOW.

But I remember that WK was totally in love with sticky date puddings, and I tried to bake one for his birthday in my pathetic hall kitchen. I remember adding the bicarb to the dates while the pot was still on the stove, and my mixture evaporated to nothingness! I think I was trying to decide between screaming and crying, so yes, it is crucial to remove the date mixture from the heat and then add the bicarb.

But even after making my own sticky date pudding, I still wasn’t blown away. I remember saying this to Lyn when we were at her house for lunch one day and she had made a sticky date pudding. But, she told me that she had felt the same way as I did, until she found this particular recipe. That, and a second accompaniment: boozy cream! And when I tried this sticky date pudding, with a combination of the butterscotch sauce, and the rum and brandy cream, I was in love instantly!

Somehow, this pudding is unbelievably moist, with a deeper flavour of molasses, and NO bicarb taste that I find in so many other puds. And while the butterscotch sauce is sweet and sticky, the boozy cream perfectly cuts through the sweetness and adds a lushness that just brings it to another level, that I felt was missing from all those puds I had in the past.

And you know, I’ve made this numerous times for friends, and the response I get is always phenomenal. I remember bringing it along to L‘s birthday last year- it was the boys’ request- and we played a prank on them by hiding the last pieces and telling them there was none left. R just stood there open-mouthed, in shock, but L made the quickest beeline to his other half and tried to take her sticky date pudding out of her hands! It was just hilarious to watch! :) But everyone will be very happy to know that I invited the boys over and got them to help me eat this sticky date pudding after I took photos. And us girls were still laughing at them over that last incident!

And just quietly, this humble pudding recipe is going to feature in something very very special, coming up this December. I’m definitely going to blog about it, so stay tuned. In the meantime, do try this recipe. Everyone I’ve shared it with just could not believe how easy it is. All it takes is 1 saucepan and a fork. No kidding. And even if you are already a fan of sticky date pudding, give this one a go. I think you’ll never look back.

So tell me, what is your most requested recipe?

Sticky Date Pudding

1 ¼ cup dates
1 ½ cup self-raising flour
2/3 cup caster sugar
1 cup water
1 tsp bicarbonate of soda (baking soda)
60g butter
2 eggs

Place dates and water in a small saucepan. Simmer until mixture thickens (the dates will break down to a mush). Take off heat and add bicarb. Quickly mix well (the mixture will froth up and have a lot of air in it). Add butter in and mix well. Add eggs and sugar. Fold in flour.

Place mixture in greased baking tin. Bake at 180 °C for 20-25 min.

Rum and brandy cream
3tbsp brown sugar

Put cream on low heat and dissolve brown sugar. Take off heat and add rum & brandy according to taste.

Butterscotch sauce
2/3 cup brown sugar
2/3 cup cream
60g unsalted butter
1/2 tsp vanilla essence

Place all ingredients in a small pan. Simmer 5 min on low heat.

To serve, pour butterscotch sauce and rum and brandy cream over slightly warmed puddings. Enjoy!


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  • Michelle Chin

    Jelak… hmmm moreish? Too rich?

    The pud looks lovely. :)

  • honeyandsoy

    Hi Michelle,

    Hmm I thought moreish is positive? Like.. it's so good it makes you wanna eat more. Jelak is like the opposite, right? Like, it's so rich that you can't eat lots of it. Glad you like the pudding!! :)

  • Michelle Chin

    Too rich might the word then

  • Celeste @ Berrytravels

    I don't really have a most requested recipe… I don't think I cook for people enough for people to ask for recipes!

    That sticky date pudding looks fab, I'll have to add it to my to-make list!

  • honeyandsoy

    But Celeste, with all those recipes you've been sharing, they would make fantastic dinners! I have been drooooling at those yam and noodle dishes. And please tell me what you think of the sticky date pudding when you make it! :)

  • Lorraine @ Not Quite Nigella

    That looks wickedly good (and just right for this weather). Hmmm good question! Probably Portuguese custard tarts!

  • jeroxie

    Boozy creme caught me. YUM! Christmas is round the corner :)

  • Cakelaw

    Ooooh, I adore sticky date pudding, and with boozy cream? Shazam!!! This looks amazing, and I am keen to make it.

  • InTolerant Chef

    I like yummy, tasty and EASY recipes. This sounds delicious.

  • Anna Johnston

    Can't go past a good Sticky Date Pud, but must say your boozy cream sauce would give it that extra something, must try it. Mmmm, lets see. I still get asked for a really simple Kangaroo Pasta dish I created when I was Head Chef at Kanberra Winery (since turned into a function centre) but its by no means my fav recipe.

  • Iron Chef Shellie

    I am a sucker for sticky date pudding, and i have a friend who is too. Will be trying this recipe as it sounds amazing!!!

  • Ellie

    I love love love the rum and brandy cream. I must make it to go with the stick date pudding next time I make them.

  • honeyandsoy

    Mmmmm I haven't had Portuguese custard tarts in YEARS! I think I'm going over to NQN to look for your recipe… ;)

  • honeyandsoy

    Yes, jeroxie! Absolutely! A friend of mine is going to make this instead of Christmas pudding cos she said that boiled Xmas puds can be too heavy for her in summer.

  • honeyandsoy

    Oh, please do! And please tell us how it works out for you! :)

  • honeyandsoy

    This pud is definitely all three! And I've made it with gluten-free flour in the past. It wasn't as moist, so maybe use half and half of gf flour and almond meal maybe?

  • honeyandsoy

    Hmm kangaroo pasta sounds interesting! What ingredients are in it? It certainly sounds like it would be something special if you're still being asked for the recipe. :) So what would be your fav recipe then?

  • honeyandsoy

    Oh brilliant! Please try it and please tell me what you think! I just adore this recipe that I can't bring myself to order sticky date puddings outside for fear of disappointment.

  • honeyandsoy

    Hi Ellie! Great! When you do try it, let me know what you think! :)

  • Lollcakes

    I do love sticky date pudding. I make something similar, a South African dessert called tipsy tart. :)
    I think my most requested dish would be cupcakes…

  • honeyandsoy

    With a name like tipsy tart, it sounds verrry promising! Looks like that will be something you will have to share with us ;)

  • Evan

    hi there! your pudding looks good and yes our recipes look pretty similar and mine doesn't taste bicarb-y too. tho' its moist, is it more like cake instead? i'm actually on a lookout for a really soft wet texture. hv u been to ps cafe? their ginger pudding with earl grey creme anglaise is really good and is the texture i'm looking for! perhaps i shd hv underbaked it a little, not sure but worth trying a 2nd time and nx time i'm gonna use yr recipe. your rum & brandy cream certainly makes it really special. :D thx for sharing!

  • honeyandsoy

    Hey Evan, I haven't tried the ginger pudding at ps cafe cos I always have the massive chocolate doorstop cake! I will definitely try it the next time I'm in Sg cos I LOVE Earl Grey. Hmm, the texture of this pudding is kind of in the middle of cake and pudding, cos it's not that cake-y, but neither is it soft and wet. I have underbaked it before, and it was wet in the middle but I didn't like it cos I felt like it was mushy and I don't like mushy textures. But, try and see if that's the texture you're after? Perhaps don't use a bundt pan so the middle stays undercooked? And yay looking forward to more wonders from your kitchen!

  • Thelittleteochew

    Great job! It sure looks decadent!!!

  • honeyandsoy

    Thank you! It sure is decadent… that’s why it’s perfect for winter. Or, eaten in an air-conditioned room? :)

  • Ju (thelittleteochew)

    It. Looks. Awesome!!! With boozy cream? Yeah, baby, yeah!!!