Sticky Date Pudding Recipe - Sugar Free
Sticky Date Pudding Recipe - Sugar Free
Sticky Date Pudding, also known as Sticky Toffee Pudding, holds a special place in my heart and always will. The secret to elevating this classic dessert lies in one simple trick: drenching the warm cake with Carmal Sauce right after it comes out of the oven. This step infuses the pudding with extra moisture, intensifies its rich, dark colour, and ensures every bite is decadently flavourful. And don’t forget—there’s always room for an extra drizzle of sauce when serving!
- Author
- Andrew Harrington
- Prep Time
- 34 -45
- Cook Time
- 35 minutes
- Servings
- 8
- Category
Dessert
- Cuisine
Kato
Ingredients
- 250g x pitted dates
- 1 x tsp Multi-Purpose Bi-Carb Soda
- 1 x cup boiling water
- 1/4 x Organic Brown Sugar Replacement
- 80g x unsalted butter , softened
- 2 x eggs , at room temperature
- 1 1/4 x cups plain flour
- 1 1/2 tsp baking powder
- 1 x cup Organic Brown Sugar Replacement
- 1 1/2 cups thickened cream
- 1/2 tsp vanilla bean
- 70g unsalted butter
Directions
- Preheat oven to 180°C (160°C fan-forced).
- Grease 8 pudding moulds (see Note 2) with butter
- or grease and line a 20 cm (8") square cake pan with overhang.
- Place dates in a bowl and sprinkle with baking soda.
- Pour over boiling water and let stand for 10 minutes.
- Mash the mixture thoroughly with a potato masher or fork until it resembles a loose porridge consistency. (See Note 3 for texture details).
- In a bowl, beat butter and sugar until smooth and well combined.
- Add eggs and beat until incorporated.
- Sprinkle baking powder over the flour, then mix until just combined.
- Add the mashed dates and mix quickly until evenly incorporated.
- Pour batter into the prepared cake pan and smooth the surface.
- Bake for 35 - 45 minutes or until a skewer inserted into the centre comes out clean.
- While hot, poke about 40 holes into the surface with a skewer and pour ½ cup of Butterscotch Sauce over the top. Let it soak for 10 minutes.
- Lift the pudding out using the overhang, slice, and serve warm with additional Salted Carmel Sauce, ice cream, or cream.
- Fill pudding moulds ⅔ full with batter.
- Bake for 25 minutes or until a skewer inserted into the center comes out clean.
- While still hot, poke 10 holes into each pudding and spoon 1 tablespoon of Salted Carmel Sauce over the top. Let them soak for 10 minutes.
- Turn moulds upside down onto a serving plate. Serve warm with more sauce, ice cream, or cream.
- Combine all ingredients in a saucepan over medium heat.
- Melt the butter, stir, and bring to a simmer on low heat for 5 minutes
- Simmer for 2 minutes while stirring occasionally, then remove from heat. Serve warm.