Using Chelsea Dark Cane Sugar you can create a delicious Sticky Date Pudding. Try it using the recipe below!
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Sticky Date Pudding
- 1 1⁄4 cups pitted dates, chopped
- 1 tsp baking soda
- 1 1⁄4 cups boiling water
- 60g butter, cubed, softened
- 3⁄4 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 cup self-raising flour
- 2 eggs
Butterscotch Sauce (or top with Chelsea Butterscotch Natural Flavoured Syrup):
- 2 cups Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 cup cream 5
- 0g butter
- 1 tsp vanilla essence
Preheat oven to 180°C bake/160°C fan bake. Grease a 20cm square cake tin. Line the base with baking paper.
In a large bowl combine the dates, baking soda and boiling water. Stand for 5 minutes.
Add butter and Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) and stir until combined.
Add 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 (or drizzle pudding with Chelsea Butterscotch Natural Flavoured Syrup):
Combine all ingredients in a medium- sized saucepan. Stir over low heat until sugar is dissolved and butter melted.
The images used in this recipe is by Chelsea
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