This recipe has proven to be popular year after year but don't just take our word for it, see our Recipe Club Members comments at the bottom of the recipe.
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Reviews
135
What did you think of this recipe?
Gabrielle
My go-to sticky date pudding recipe. Easy and quick. I often leave out the sauce as I find it's sweet enough and delicious with runny cream.
5
Bex
So easy and moist and delicious!!! Everyone loves it
5
Taamilo Sula
Delicious haven't tried them yet but I will bake that sticky pudding with butterscotch sauce looks delish
5
Sue Thompson
Very easy to make and delicious
5
Rachel
So easy and tasty. Family hit.
5
Siah Duncan
So quick, easy and delicious. I'll be making this again.
4
Unknown
Absolutely delicious!! Yummy, easy and sooo moist. This recipe is a must try!
5
Ash
Made this a few times now and always turns out AMAZING! Soooooo good and the sauce is delicious but quite sweet so I usually half the sauce recipe and serve with ice cream.
5
A Walker
Easy recipe! Straight forward. Make sure you read the part about the different temperatures! Very important. I saw that mine was cooking very fast and browning too quickly. I realised that it said 160 degrees for fan forced!! and 180 degrees for conventional.Easy mistake but it turned out really nice in the end!
4
Karen Dean
I very recently made 150 individual giant muffin size puddings... they were beautiful...and I froze them very successfully and they were perfect on the day, heated slightly with your butterscotch sauce.....the comments I got back were amazing...will use this recipe from now on...thankyou Chelsea
Preheat oven to 180°C conventional or 160°C fan-forced. Grease a 20cm square cake tin. Line the base with baking paper.
In a large bowl combine the dates, Edmonds Baking Soda and boiling water. Stand for 5 minutes.
Add Tararua Butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.
Add Edmonds Self Raising Flour and eggs; mix until just combined. Pour mixture into prepared tin. Bake for 35-40 minutes or until cooked through. Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot butterscotch sauce poured over the top.
Butterscotch Sauce Combine all ingredients in a medium-sized saucepan. Stir over low heat until sugar is dissolved and butter melted.
Additional tips
For a richer flavour and deeper colour use Chelsea Dark Cane Sugar.
Chelsea Butterscotch Natural Flavoured Syrup is a delicious topping for puddings.
My go-to sticky date pudding recipe. Easy and quick. I often leave out the sauce as I find it's sweet enough and delicious with runny cream.
5
Bex
So easy and moist and delicious!!! Everyone loves it
5
Taamilo Sula
Delicious haven't tried them yet but I will bake that sticky pudding with butterscotch sauce looks delish
5
Sue Thompson
Very easy to make and delicious
5
Rachel
So easy and tasty. Family hit.
5
Siah Duncan
So quick, easy and delicious. I'll be making this again.
4
Unknown
Absolutely delicious!! Yummy, easy and sooo moist. This recipe is a must try!
5
Ash
Made this a few times now and always turns out AMAZING! Soooooo good and the sauce is delicious but quite sweet so I usually half the sauce recipe and serve with ice cream.
5
A Walker
Easy recipe! Straight forward. Make sure you read the part about the different temperatures! Very important. I saw that mine was cooking very fast and browning too quickly. I realised that it said 160 degrees for fan forced!! and 180 degrees for conventional.Easy mistake but it turned out really nice in the end!
4
Karen Dean
I very recently made 150 individual giant muffin size puddings... they were beautiful...and I froze them very successfully and they were perfect on the day, heated slightly with your butterscotch sauce.....the comments I got back were amazing...will use this recipe from now on...thankyou Chelsea