Yum. Sue the chef from Bake & Brew, next door to Tea Tree Gully Library, has given us her recipe for a winter classic: sticky date pudding with creamy butterscotch sauce.

A sweet, gooey classic for winter

This recipe is one of Sue’s faves. She developed the recipe as a young chef working at the Four Seasons Hotel in Sydney and contributed it to a community cookbook. She has made it for dessert at several weddings and continues to make it for Bake & Brew customers.

Here’s what you need to do to make sticky date pudding ASAP:

Sue’s Sticky Date Pudding with Butterscotch Sauce

Ingredients

Pudding
170gm pitted dates
300ml water
1 tsp bicarb soda
60gm butter
170gm castor sugar
2 eggs
1/2 tsp vanilla
170gm SR flour
60gm walnuts

Sauce
200gm brown sugar
130gm butter
150ml cream
1/2 tsp vanilla
50ml brandy (optional)

Method
Bring dates and water to the boil. Simmer for a few minutes. Remove from heat and add bicarb soda. Leave to cool. (You could do this the day before serving, and keep it in the fridge).

Cream the butter and sugar, add eggs, vanilla and date mix. Fold in the flour and chopped walnuts.

Bake in a 160 degree oven for 40 minutes until firm to touch. A round 20cm cake tin is ideal, and you can also use individual moulds.

For the sauce, bring all ingredients to the boil and simmer for 2 minutes until cool.

If you make a big batch, you can always can reheat the puddings in the microwave for a sweet treat all week.