Description
Soft, moist mini sticky date puddings infused with warm spices and rich date flavor, served warm with an indulgent homemade butterscotch sauce.
Ingredients
Scale
- 250 g chopped dates
- 1 teaspoon baking soda
- 1 1/2 cups boiling water (375 ml)
- 125 g butter, softened
- 1 cup brown sugar (200 g)
- 1 teaspoon vanilla essence
- 2 eggs
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups all-purpose flour (260 g)
- 1 1/2 teaspoons baking powder
- 500 ml cream
- 250 g brown sugar (for sauce)
- 125 g butter (for sauce)
Instructions
- Combine the chopped dates, baking soda, and boiling water in a bowl. Let soak for 20 minutes.
- Preheat the oven to 175°C (fan bake) and generously grease a muffin tray.
- In a large bowl, whisk the softened butter, brown sugar, and vanilla until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Mix in the ground ginger, allspice, and nutmeg.
- Add the soaked date mixture and whisk until fully combined.
- Sift in the flour and baking powder and whisk until the batter is smooth.
- Divide the batter evenly between the muffin cups, filling each to the top.
- Bake for 35–45 minutes, until cooked through and a skewer inserted comes out clean.
- For the butterscotch sauce, combine the cream, brown sugar, and butter in a saucepan over medium heat.
- Heat until melted and bubbling, stirring constantly. Simmer for a few minutes, then remove from heat.
- Serve the puddings warm with butterscotch sauce poured over the top.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pudding
- Calories: 480
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg