1-How to Prepare the Perfect Sticky Date Pudding: Step-by-Step Guide: Getting started with this sticky date pudding is as easy as turning on your oven, and I’ll walk you through it like we’re chatting in the kitchen. First things first, preheat your oven to 180°C (350°F) or 160°C if you’re using a fan-forced one this step ensures everything bakes evenly. While that’s heating up, grease seven pudding molds or line a 20 cm square cake pan with some overhang for easy removal.

2-Preparing the Dates: Next, focus on those dates because they’re the heart of the recipe. Place the roughly chopped 280g pitted dates in a bowl, sprinkle on 1 tsp baking soda, and pour over 1 cup boiling water. Let this sit for 10 minutes until it softens up, then mash it into a porridge-like consistency. This trick helps the dates blend smoothly into the batter and adds that incredible moisture we all crave.

3-Mixing the Batter: Now for the fun part in a separate bowl, beat the 80g softened unsalted butter and 1/4 cup loosely packed brown sugar until it’s nice and smooth. Add in the 2 eggs at room temperature and mix well to create a creamy base. Then, add 1 1/4 cups plain flour and 1 1/2 tsp baking powder, mixing just until combined so you don’t overwork the dough. Quickly fold in that mashed date mixture to keep everything light and airy.

4-Baking and Soaking: Pour the batter into your prepared pan for a large pudding or fill the molds about two-thirds full for individual ones don’t forget, that leaves room for the sauce! Bake the large version for 35 minutes or the individual ones for 25 minutes, until a skewer comes out clean. Once it’s out and still hot, poke holes all over it about 40 for the big cake or 10 per mold and pour over some warm butterscotch sauce to let it soak in. Give it 10 minutes to absorb that goodness before serving with extra sauce and ice cream or cream.

5-Making the Butterscotch Sauce: While your pudding is baking, whip up the sauce: Put 1 cup tightly packed brown sugar, 1 1/2 cups thickened cream, 1/2 tsp vanilla extract, and 70g unsalted butter into a saucepan over medium heat. Stir gently until the butter melts, bring it to a simmer, and let it bubble for 2 minutes while stirring once. Remove from heat and keep it warm for pouring. It’s that simple, and you can make it ahead if you’re planning a big meal.