Little sticky date puddings

Little sticky date puddings

Little Kitchen
Jacqui Melville

The butterscotch sauce recipe makes about ¾ cup, so if you really love butterscotch, you could double the quantities.


Quantity Ingredient
1/2 teaspoon butter, for greasing
1/2 cup pitted dates
1 cup water
1 teaspoon bicarbonate of soda
55g softened butter
1/4 cup raw sugar
1 egg
1/2 cup self-raising flour

Butterscotch sauce

Quantity Ingredient
60g butter
1/4 cup cream
1/2 cup brown sugar
1/2 teaspoon vanilla-bean paste


Quantity Ingredient
measuring spoons
baking tray
measuring cups
wooden spoon
small spatula
see method for ingredients
large metal kitchen spoon
oven mitts
electric mixer
metal skewer
mixing bowls


  1. Ask a grown-up to help you preheat the oven to 160ºC and grease the ramekin dishes with the butter.
  2. Combine the dates and water in a small saucepan. Ask a grown-up to heat it over a low heat and bring it to the boil. Turn off the heat.
  3. Add the bicarbonate of soda to the dates (and watch it fizz!) Stir well then leave to cool.
  4. Put the butter and sugar in the bowl of an electric mixer and beat until it looks pale and fluffy. Add the egg and beat until it is well combined.
  5. Sift the flour into a mixing bowl then add half of it to the beaten egg mixture. Use a large kitchen spoon to stir them together, working from the middle of the bowl. Instead of stirring round and round, try to cut downwards through the mixture and then turn it over (this is called ‘folding’). When the flour is folded in add half of the cooled date mixture and fold that in. Repeat with the rest of the flour and then the rest of the date mixture.
  6. Divide the pudding mixture between the ramekin dishes then put them on a baking tray and ask a grown-up to help you put it in the oven on the middle shelf. Cook for 25 minutes or until cooked through. The puddings are done when a skewer inserted into the middle comes out cleanly.
  7. While the puddings are cooking, make the butterscotch sauce. Combine the ingredients in a saucepan and ask a grown-up to help you heat it over a low–medium heat. Stir everything gently until the butter and cream have melted and the sugar has dissolved. It is a good idea to wear oven mitts while you do this to protect your hands from any hot splashes. Let the sauce boil gently for 1 minute.
  8. Ask a grown-up to take the puddings out of the oven and to help you unmould them onto dessert plates. Use a small spatula to loosen the edges – the puddings should come out cleanly. Spoon some of the butterscotch sauce over the top of each pudding and serve straight away.
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