Here's the recipe…
Combine flour, sugar, butter, milk and dates in medium bowl, till everything is mixed well. Spread mixture into greased baking dish…
To make caramel sauce, stir the ingredients listed under “for caramel sauce” in medium size heatproof jug until sugar is dissolved and butter is melted…
Pour the caramel sauce slowly over the back of a spoon onto mixture in dish. Bake Pudding in preheated oven for about 45 minutes or until the centre is firm. Stand 5-10 mins before serving…
Recipe adapted from The Australian Women's Weekly
Dates And Butterscotch Self Saucing Pudding
This classic self saucing pudding is very simple and easy to make. The dates and butterscotch flavours work really well.
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Servings: 6
Ingredients
- 1 cup Self -raising flour (refer notes for substitute)
- 1/2 cup Firmly packed brown sugar (I used soft light brown sugar)
- 20 gms Unsalted butter (melted (measured before melting))
- 1/2 cup Milk
- 70 gms Dried seedless dates (finely chopped)
For Caramel sauce
- 1/2 cup Firmly packed brown sugar
- 1 3/4 cups Boiling water
- 50 gms Unsalted Butter
Instructions
- Preheat oven to 180 C, 10 mins before baking. Grease 2 litre (8 cups) shallow baking dish.
- Combine flour, sugar, butter, milk and dates in medium bowl, using a wooden spatula, till everything is mixed well. Spread mixture into greased baking dish.
- To make caramel sauce, stir the ingredients listed under "for caramel sauce" in medium size heatproof jug until sugar is dissolved and butter is melted.
- Pour the caramel sauce slowly over the back of a spoon onto mixture in dish.
- Bake Pudding in preheated oven for about 45 minutes or until the centre is firm. Stand 5-10 mins before serving. Serve hot or warm with whipping whipping cream or vanilla ice cream or as it is.
Notes
Substitution for self raising flour - to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.
It's better to serve it warm and preferable on the day it's made. However, if there is left over or if you want to make it in advance, let the pudding cool completely and store in the fridge. Reheat each slice in microwave for 10-20 seconds, before serving or you can re heat the whole pudding in oven at 180 C, for 15-20 mins.
I guess, if you are storing in fridge, the sauce might be absorbed by the cake, so it's better to make a bit of extra sauce and store it separately. While reheating, re heat the pudding and the sauce separately and serve together. You can make half or quarter the qty of sauce mentioned in the recipe, as extra qty.
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Dear Maria,Love this recipie of urs and have tried it several times! It is a huge hit everytime I make it.Thankyou so much!
Thank you so much Blessy :) It’s a fav recipe of mine too!
Hi Maria, tried this pudding and it was an instant hit. Everyone loved it. I love trying out your recipes, the measurements are precise. Thanks a bunch
Hello Maria. I tried out the recipe and it tasted great but the cake part was dense and not soft. Does the cake require 50 g of butter or the sauce? I would appreciate your suggestions. Thank you.
Thanks Usha! This cake is not light and fluffy like a regular butter cake, it’s a bit dense, but it’s not hard. The cake requires 20 gms of butter and sauce required 50 gms of butter as mentioned in the recipe. I’m not sure why it turned out hard? Did you bake it for a long time?
Thanks for this recipe.. Already made two times and got all praises from guests…i love sticky toffee pudding and this is similar to that and easy to make..
Hi Pare,
You are welcome :) Glad that the recipe came out well for you. Happy to know that your guests enjoyed it.
Thanks a lot for leaving a comment here.
Cheers
Maria
Can summarize my comments after trying this recipe by saying-God bless you Maria for posting this ! Tried this twice within a month and was a blockbuster hit at my dinner party.. Super easy and delicious. Paired this with Haagen-Dazs Caramel biscuit Speculoos Icecream and that was a match made in heaven ! Thank youuu
Hey Gayathri,
How are you? Thanks a lot dear for that lovely comment :) We too love this dish and I was wondering why not many people arent trying this… Your ice cream pairing sounds great! Will try to get that one, next time I make this.
Take care,
Maria
Hi Maria
Could i use wholewheat flour for this?
Hi Zeena,
I havent tried it with whole wheat flour. I guess it’s better to start with half whole wheat and half self raising/plain flour. Otherwsie it may be too dense.
Cheers
Maria
Happy New Year Maria!Here’s to a New Year full of new adventures and new beginnings. Wishing you a Happy, HEALTHY and prosperous New Year!!
Thank you so much Sweta for your wishes and wish you too a wonderful year ahead!
Cheers
Maria
Could you also include ounces along with your metric measurements? Thank you
Hi Jamuna,
I’ll try to do that whenever possible, though am not promising it for all the recipes :)
Wish you a Happy New Year!
Cheers
Maria
Hi Maria,
Impressed with the recipe. Gonna try it tomorrow as new year dessert for lunch. About self-raising flour, notes for substitute is missing. Would appreciate if you can add it so that I can get all required ingredients as preparation for tomorrow.
Happy New Year in advance
Thanks,
Hi Vinita,
Thank you very much :) I do hope this pudding will make your New Year lunch a special one. Thanks for pointing out about the notes, I’ve updated it. Sorry for the confusion.
Thanks for your wishes and wish you too a wonderful new Year!
Cheers
Maria