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Sticky date pudding freezes very well; once the pudding is cooked, allow it to cool before placing it in a plastic freezer bag (without the butterscotch sauce). When required, make the butterscotch sauce first, remove the pudding from the freezer bag and reheat in a microwave for 3 to 4 minutes before serving.

This is a light date sponge cake, which absorbs the rich, sweet butterscotch sauce to create a beautiful soft, sticky texture.


Ingredients for pudding

3/4 cup pitted dates, roughly chopped

1/2 cup boiling water

1 teaspoon gluten-free bicarbonate of soda

40 grams butter, at room temperature

1/2 cup brown sugar

1 egg

3/4 cup gluten-free self-raising flour, sifted


Method for pudding

1. Preheat oven to 180°C.

2. Lightly grease a large 6-hole muffin tray with a spray of vegetable oil.

3. In a small bowl, combine boiling water, bicarbonate of soda and dates; set aside for at least 10 minutes.

4. In a large mixing bowl, beat together butter and sugar with an electric mixer until light and creamy; while beating well, add egg, then fold in sifted flour and the date mixture.

5. Spoon the mixture evenly into the muffin pan.

6. Place in the oven and bake for 20 to 25 minutes, or until cooked; when testing, a skewer should come out clean.


Ingredients for butterscotch sauce

3/4 cup thickened cream

1/2 cup brown sugar

50 grams butter


Method for butterscotch sauce

1. Combine all ingredients in a small saucepan; stir over low heat until sugar has dissolved.

2. Increase heat to high until the sauce starts to boil.

3. Reduce heat back to low, then simmer the sauce for 2 minutes until thickened slightly.


Serve the puddings hot with butterscotch sauce, a little thickened cream and gluten-free vanilla ice cream.