I like this recipe because you can make the cake and sauce in advance and reheat just before serving. Homemade whipped cream is the perfect complement so try this recipe from vintage tin. Slice the sticky date pudding into squares and serve warm or at room temperature drizzled with the butterscotch sauce. Grease a deep 20cm square cake tin or a loaf tin. Note 2 follow directions.

Defrost and warm individual slices in the microwave for about 30 seconds. Generously butter a 15x20cm baking dish on all surfaces and pour in the sponge batter. Place butter and sugar in a bowl. Preheat oven to 375 f. When the pudding has 5 minutes cook time remaining heat the caramel sauce in a small saucepan over a medium heat whisking regularly until it starts to bubble 4 5 minutes.

Both the pudding and the sauce can be made a day ahead. Preheat oven to 180 c conventional or 160 c fan forced. Grease 20cm x 30cm rectangular baking dish. In a large bowl combine the dates edmonds baking soda and boiling water stand for 5 minutes. Preheat oven to 180 degrees c.

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The pudding can also be frozen for up to 3 months. Add eggs beat until incorporated. Sticky date pudding is a classic winter dessert that is a favourite amongst adults and kids. Stir in the bicarb soda. Add tararua butter and chelsea soft brown sugar or chelsea dark cane sugar and stir until combined.

Mix until flour is incorporated. For a salted caramel sticky date pudding add teaspoon salt flakes to the butterscotch sauce. Add dates mix quickly until dates are well incorporated into the batter. 250 g pitted dates chopped 300 ml water. Add flour then sprinkle baking powder across the surface.

This sticky date pudding has two parts a fudge like cake layer and a sticky butterscotch sauce that falls to the bottom. Beat butter and sugar in a small bowl with electric beaters until light and fluffy. And butter and flour an 8 inch square baking pan 2 inches deep knocking out excess flour. Add eggs and edmonds self raising flour mix until just combined. Notes about sticky date pudding cake.

Store separately covered in the fridge. Line base with baking paper. Bake until just firm to the touch 35 40 minutes. 1 tsp bicarbonate of soda. Ingredients 1 cup flour 1 teaspoon baking powder 2 ounces dark chocolate grated 7 ounces chopped pitted dates 1 cups water 1 teaspoon baking soda cup softened butter cup superfine castor sugar 2 large eggs eggs 1 cup heavy cream 1 cup firmly packed brown sugar 1 cup butter 2 tablespoons.

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To serve spoon the butterscotch sauce from the bottom of the pan over top the date cake. Beat until combined and smooth. To serve spoon the butterscotch sauce from the bottom of the pan over top the date cake. Store separately covered in the fridge. This sticky date pudding has two parts a fudge like cake layer and a sticky butterscotch sauce that falls to the bottom.

Beat until combined and smooth. Mix until flour is incorporated. The pudding can also be frozen for up to 3 months. Both the pudding and the sauce can be made a day ahead. Defrost and warm individual slices in the microwave for about 30 seconds.

Ingredients 1 cup flour 1 teaspoon baking powder 2 ounces dark chocolate grated 7 ounces chopped pitted dates 1 cups water 1 teaspoon baking soda cup softened butter cup superfine castor sugar 2 large eggs eggs 1 cup heavy cream 1 cup firmly packed brown sugar 1 cup butter 2 tablespoons. I like this recipe because you can make the cake and sauce in advance and reheat just before serving.