Chocolate Sticky Date Pudding

13 ingredients
6 steps

Ingredients

  • 1 1/2 cups dates, seeded, chopped
  • 1 tsp baking soda
  • 6 tbsp (3/4 stick) butter, chopped
  • 3/4 cup granulated sugar
  • 2 None eggs
  • 1 1/4 cups self-rising flour
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup chopped pecans, toasted
  • None None Whipped cream, to serve
  • None None FOR THE BUTTERSCOTCH SAUCE
  • 1 cup firmly packed brown sugar
  • 5 tbsp butter
  • 1 cup heavy cream

Directions

  1. 1
    Preheat the oven to 350°F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
  2. 2
    Combine dates and 1 3/4 cups water in small saucepan; bring to a boil. Remove from heat. Stir in baking soda; let stand 5 mins. Blend or process date mixture until smooth.
  3. 3
    Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in combined sifted flour and cocoa powder. Stir in pecans and warm date mixture, in two batches. Pour mixture into prepared pan.
  4. 4
    Bake about 1 hour. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
  5. 5
    Meanwhile, for the butterscotch sauce, stir all ingredients in medium saucepan on medium heat, without boiling, until sugar is dissolved. Reduce heat to low; simmer, without stirring, 3 mins.
  6. 6
    Serve pudding with hot sauce and whipped cream.

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