Sticky Date Pudding with Butterscotch

Sticky Date Pudding with Butterscotch

Serves 6 Serves 6
Ready in 60 minutes Ready in 60 minutes


  • 200 g dates deseeded
  • 4 g bicarbonate of soda
  • 200 g water
  • 100 g Emborg Cook & Bake
  • 120 g brown sugar
  • 2 eggs
  • 145 g self-raising flour
  • 100 g brown sugar
  • 100 g Emborg Cook & Bake
  • 125 g Emborg Whipping Cream plus extra for pouring

This recipe belongs to our chef’s mother-in-law, who makes it from leftover dates. However, it is so good that it’s worth going out to get some dates if you don’t have any already. Try this version with butterscotch sauce and a healthy pouring of whipping cream as well. The perfect sweet snack.


  1. In a small pot, add the water and dates. Bring to a simmer and stir to soften the dates. Then, mix in the bicarbonate of soda and turn off the heat. Leave to cool.
  2. In a small pot, melt the Emborg Cook & Bake.
  3. In a mixer with a paddle attachment, mix the flour with the brown sugar. Add the beaten eggs and mix well. Finally, drizzle in the melted Emborg Cook & Bake and date mixture and mix until smooth.
  4. Line a loaf pan with baking paper and pour the mixture in.
  5. Bake at 160°C for 30 minutes.
  6. To make the butterscotch, melt the Emborg Cook & Bake and brown sugar together in a small pot. Once the sugar has dissolved, pour in the Emborg Whipping Cream and simmer until thickened.
  7. Once the sticky date pudding is done baking, poke holes all the way through using a cake tester and pour 5 tbsp of butterscotch over the top. The holes will help the pudding absorb the butterscotch.
  8. Cut the pudding into 1.5 cm slices. Serve a slice with more butterscotch sauce and a spoon of Emborg Whipping Cream.
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