Sticky Date Pudding Cake
Sticky Date Pudding Cake baked in 30 minutes and topped with rich butterscotch sauce. An easy moist dessert!
Servings 16 squares
Calories 289kcal
Ingredients
Cake
- 250 g fresh Medjool dates, about 15 dates
- 1 tsp baking soda
- 1 1/4 cups boiling water
- 100 g unsalted butter, softened at room temperature
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 2 large eggs, at room temperature
- 1 3/4 cups all-purpose flour, scoop & leveled
- 2 tsp baking powder
- 1/4 tsp ground ginger
Butterscotch Sauce
- 1 cup heavy cream, or thickened cream
- 60 g unsalted butter
- 3/4 cup packed light brown sugar,
- Pinch salt
Instructions
Cake
- Preheat Oven: Set your oven to 356ºF (180ºC). Line an 8-inch x 8-inch (20cm x 20cm) square baking pan with parchment paper, allowing overhand on the sides for easy removal.
- Prepare Dates: Remove the pits from the dates and chop them into smaller pieces using scissors or in a food processor. Place the chopped dates in a medium-sized mixing bowl, sprinkle with baking soda, and cover with boiling water. Stir to ensure even distribution of baking soda. Set aside to soak for 20 minutes or until the dates have softened and the water has cooled.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking powder and ground ginger. Set aside.
- Cream Butter and Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add the eggs one at a time, beating for 10 seconds after each addition.
- Mash Dates: After the dates have softened, mash them with a fork or potato masher until mostly smooth with some larger pieces remaining.
- Combine Wet Ingredients: Add the mashed dates to the butter mixture and beat until well combined.
- Add Dry Ingredients: Mix in half of the flour mixture until just combined, then add the remaining flour, beating for about 10-20 seconds to incorporate without overmixing.
- Bake: Pour the batter into the prepared tin, smoothing the top. Bake for 30-32 minutes, or until a skewer comes out clean or with a few moist crumbs.
Butterscotch Sauce
- Make Butterscotch Sauce: In a medium saucepan, combine the cream, butter, and sugar. Bring to a boil over medium-high heat, then reduce to low and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in the salt.
- Finish Cake: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack using the parchment paper to remove it. Poke holes over the cake with a toothpick, then pour 1/2 cup of the warm butterscotch sauce over the top. Allow to soak in for 10 minutes.
- Serve: Cut into squares and serve warm with additional butterscotch sauce and optional vanilla ice cream. Enjoy!
Notes
Store: Refrigerate the cooled pudding cake and butterscotch sauce in sealed containers for 3-4 days and up to 2 weeks, respectively.
Reheat: Warm cake slices in the oven or microwave. Heat the butterscotch sauce in the microwave in 15-second bursts or gently on the stove, stirring frequently.
Freeze: Wrap the cake in plastic and foil and freeze in a sealed container for up to 3 months.
Thaw: Thaw the cake in the fridge overnight and reheat before serving.
Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 88mg | Potassium: 221mg | Fiber: 1g | Sugar: 28g | Vitamin A: 522IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg