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    You are in: Home / Australian / Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce Recipe
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    Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    20 mins

    1 hr 25 mins

    KateL's Note:

    Entered for safe-keeping. From “Super Food Ideas”, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.

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    Units: US | Metric



    • 3/4 cup firmly packed brown sugar
    • 1 cup cream
    • 75 g butter, chopped (2.65 oz. or 16 tsp.)
    • 1 tablespoon whiskey (optional)


    1. 1
    2. 2
      Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
    3. 3
      Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
    4. 4
      Stir in bicarbonate of soda. Stand for 15 minutes.
    5. 5
      Process date mixture until almost smooth.
    6. 6
      Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
    7. 7
      Beat in eggs, one at a time.
    8. 8
      Stir in flour, chocolate, and date mixture.
    9. 9
      Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
    10. 10
    11. 11
      Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
    12. 12
      Increase heat to medium-high. Bring to a boil.
    13. 13
      Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
    14. 14
      Stir in whisky (if using).
    15. 15
      Serve cake with sauce and cream.

    Ratings & Reviews:

    • on December 27, 2013


      Really, really enjoyed making and serving this pudding, though I had to do without the alcohol since my other half is a long-time AA member. Still, your date pudding was wonderfully tasty and a great addition to the holiday table! Many thanks for sharing the recipe! [Made and reviewed in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

    Serving Size: 1 (162 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 459.6
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 14.4 g
    Cholesterol 101.6 mg
    Sodium 439.9 mg
    Total Carbohydrate 62.1 g
    Dietary Fiber 3.6 g
    Sugars 44.3 g
    Protein 5.5 g

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