Scottish Sticky Date Pudding with Caramel Sauce & Whipped Cream

A flavorful scottish dessert perfect for standard eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: 55-60 minutes

🍽 Servings: 2 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Scottish

Allergens

Contains no common allergens unless specified.

1 cup pitted dates, chopped 1 1/2 cups water 1 tsp bicarbonate of soda 2 cups all
purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp salt 1 cup brown sugar, packed 1 cup unsalted butter, softened 2 large eggs 3/4 cup milk For the caramel sauce: 1 cup granulated sugar 1/2 cup heavy cream 1/4 cup unsalted butter 1 tsp vanilla extract For the whipped cream: 1 cup heavy cream 2 tbsp powdered sugar

Preheat oven to 350°F (175°C). Grease and flour an 8 inch round cake pan. In a small saucepan, combine dates, water, and bicarbonate of soda. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and set aside to cool. In a large bowl, whisk together flour, baking powder, cinnamon, ginger, and salt. Set aside. In another bowl, cream the brown sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in cooled date mixture. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. Pour batter into prepared cake pan and bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. While the pudding bakes, prepare the caramel sauce by combining sugar, cream, butter, and vanilla extract in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. Set aside to cool slightly. Prepare the whipped cream by whisking together heavy cream and powdered sugar until stiff peaks form. Once the pudding has cooled, slice and serve with a generous drizzle of caramel sauce and a dollop of whipped cream.

The combination of sticky date pudding, caramel sauce, and whipped cream creates a symphony of flavors and textures that will delight your senses.

Be sure to use soft, medjool dates for the best texture and flavor.

For a dairy-free caramel sauce, use coconut milk and coconut sugar instead of heavy cream and granulated sugar.

This recipe can be made in a loaf pan or individual ramekins for a more intimate serving.

For a healthier version, reduce the amount of butter and use apple sauce instead of oil.

Store leftovers airtight, refrigerate up to 3 days.

The Sticky Date Pudding can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Serve the pudding sliced into wedges on individual plates. Drizzle generously with caramel sauce and top with a dollop of whipped cream.

Per serving: Calories 900, Fat 54g, Cholesterol 260mg, Sodium 760mg, Total Carbohydrates 100g, Sugars 80g, Protein 8g.