Sticky Date Pudding with Butterscotch Sauce




275g dried pitted dates
310ml water
1 teaspoon baking soda
50g butter, room temperature
110g packed SIS Raw Sugar
2 eggs
150g self-raising flour

Butterscotch Sauce:

165g packed SIS Raw sugar
300ml cream
80g butter, room temperature


  1. To make the pudding, preheat oven to 180°C.
  2. Combine dates and water in food processor.
  3. Stir in baking soda, cover with lid and stand for 5 minutes.
  4. Process date mixture with butter and sugar until pureed.
  5. Add eggs and flour to the mixture. Mix well.
  6. Pour mixture into greased baking pan.
  7. Bake for about 60mins till top is firm to touch and the skewer come out clean from the middle of the pudding.
  8. Leave the cool for 10mins before transferring to serving plate.
  9. To make the sauce, add all the ingredients in small saucepan over low heat, stir until smooth.
  10. Serve warm with butterscotch sauce.