Sticky Nutty Date Puddings

Sticky Nutty Date Pudding on a grey plate

Overview

Sticky Nutty Date Pudding on a grey plate

Sticky Nutty Date Puddings

By Amy // Posted Nov 11th, 2021 // Category Baked Desserts

These Sticky Nutty Date Puddings are the ultimate comfort food! They’d be perfect as dessert to serve to guests, particularly at Christmas parties.

The puddings are lightly spiced and this goes so well the flavour of the dates. They’re incredibly moist and I love the toasted pecans and butterscotch sauce that you get with each bite.

So decadent and delicious! I will definitely serve these at Christmas.

Check out my favourite baked desserts.

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tips

1. Ingredients

There’s a bit of extra preparation needed when making the puddings. The dates need to be chopped into small pieces and the pecans need to be chopped after they have been toasted. The eggs also need to be beaten before they are added to the batter. You need to use room temperature unsalted butter, so you should leave them on the counter for a few hours before baking. 

2. Equipment

I used a Masterpro Muffin tin with 5cm by 2 cm cup holes. You need a baking tray lined with baking paper to toast the pecans. Also, you need a hand mixer or stand mixer as you need to cream the butter and sugar. Other than this, you’d need a spatula, a chopping board, a knife and some bowls. 

3. Room temperature ingredients

Your butter needs to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature butter is vital when creaming it with the sugar. This is the process where butter and sugar is beaten create air pockets that expand during baking.

4. making the butterscotch sauce 

When making the butterscotch sauce, it is important to not let it boil for too long as it will make the sauce really thick. You want a really pourable consistency so I’d recommend to not let the sauce boil for more than 3 minutes. You can adjust the saltiness of the butterscotch sauce. If you like salty butterscotch sauce, you can add a total of 1 tsp of salt instead of 1/2 tsp.  Also, you can add around 1 tbsp of whisky or bourbon for a nice boozy taste. This you add at the same time as the vanilla extract after you have taken the sauce off the heat. 

5. Freeze the leftovers

These puddings freeze really well. Simply place in a large Ziploc bag when freezing and consume within 3 months.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Sticky Nutty Date Pudding on a grey plate

Yields12 Servings
Prep Time25 minsCook Time22 minsTotal Time47 mins

Sticky Nutty Date Puddings
 1 cup dates, chopped (175 gr)
 ½ tsp baking soda
 1 tsp vanilla extract
 ¾ cup boiling water
 1 ½ cups pecans (190gr)
 ½ cup unsalted butter, at room temperature (112gr)
  cup soft brown sugar (135gr)
 2 eggs, beaten
 1 ½ cups self raising flour, sifted (185 gr)
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 1 tsp cinnamon powder
Butterscotch Sauce
 ¼ cup unsalted butter (56grams)
 ½ cup soft brown sugar (110grams)
 ½ tsp fine salt
 ½ cup heavy cream (120ml)
 1 tsp vanilla extract

Sticky Nutty Date Puddings
1

Preheat the oven to 180C (350F). Spray a muffin/cupcake tin with neutral oil and line a baking tray with baking paper.

2

In a large bowl, place the chopped dates and boiling water inside. Add the vanilla extract and baking soda and mix well. The date mixture will become frothy.

3

Place the pecans on the lined baking tin and bake for around 5-7 minutes. Chop the pecans and keep 1 cup for the puddings and 1/2 cup for the topping.

4

Using a hand mixer or standmixer, beat the butter and sugar until light and fluffy. Add half of the beaten eggs in and beat well. Add the other half of the eggs and beat well again.

5

Fold in half of the sifted self raising flour along with the ground nutmeg, ground ginger and cinnamon. Then fold the remaining self raising flour. Fold in the cup of chopped pecans and stir in the date mixture. Stop mixing just as the pudding mixture comes together.

6

Place the pudding mixture into the prepared muffin tins evenly and bake for around 22-25 minutes or until a skewer comes out clean. Let cool and loosen the puddings with a knife before unmoulding them.

Butterscotch Sauce
7

Melt the butter in a medium sized saucepan over a medium heat. Add the brown sugar, salt and heavy cream stir well until well combined. Let the mixture boil for around 3 minutes and continue to stir while boiling. Remove from the heat and stir in the vanilla extract. Transfer to a pouring jug.

Assembly
8

These puddings are best served warmed. Pour some butterscotch sauce over the pudding and top with pecans. Serve with some vanilla ice cream. Keep the puddings in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days.

Ingredients

Sticky Nutty Date Puddings
 1 cup dates, chopped (175 gr)
 ½ tsp baking soda
 1 tsp vanilla extract
 ¾ cup boiling water
 1 ½ cups pecans (190gr)
 ½ cup unsalted butter, at room temperature (112gr)
  cup soft brown sugar (135gr)
 2 eggs, beaten
 1 ½ cups self raising flour, sifted (185 gr)
 ½ tsp ground ginger
 ¼ tsp ground nutmeg
 1 tsp cinnamon powder
Butterscotch Sauce
 ¼ cup unsalted butter (56grams)
 ½ cup soft brown sugar (110grams)
 ½ tsp fine salt
 ½ cup heavy cream (120ml)
 1 tsp vanilla extract

Directions

Sticky Nutty Date Puddings
1

Preheat the oven to 180C (350F). Spray a muffin/cupcake tin with neutral oil and line a baking tray with baking paper.

2

In a large bowl, place the chopped dates and boiling water inside. Add the vanilla extract and baking soda and mix well. The date mixture will become frothy.

3

Place the pecans on the lined baking tin and bake for around 5-7 minutes. Chop the pecans and keep 1 cup for the puddings and 1/2 cup for the topping.

4

Using a hand mixer or standmixer, beat the butter and sugar until light and fluffy. Add half of the beaten eggs in and beat well. Add the other half of the eggs and beat well again.

5

Fold in half of the sifted self raising flour along with the ground nutmeg, ground ginger and cinnamon. Then fold the remaining self raising flour. Fold in the cup of chopped pecans and stir in the date mixture. Stop mixing just as the pudding mixture comes together.

6

Place the pudding mixture into the prepared muffin tins evenly and bake for around 22-25 minutes or until a skewer comes out clean. Let cool and loosen the puddings with a knife before unmoulding them.

Butterscotch Sauce
7

Melt the butter in a medium sized saucepan over a medium heat. Add the brown sugar, salt and heavy cream stir well until well combined. Let the mixture boil for around 3 minutes and continue to stir while boiling. Remove from the heat and stir in the vanilla extract. Transfer to a pouring jug.

Assembly
8

These puddings are best served warmed. Pour some butterscotch sauce over the pudding and top with pecans. Serve with some vanilla ice cream. Keep the puddings in an airtight container at room temperature for up to 2 days and in the fridge for up to 5 days.

Sticky Nutty Date Puddings
Nutrition Facts

Servings 12


Amount Per Serving
Calories 390
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 9.7g49%
Cholesterol 65mg22%
Sodium 250mg11%
Potassium 201mg6%
Total Carbohydrate 37.3g13%
Dietary Fiber 3.1g13%
Sugars 21.9g
Protein 4.7g10%

Calcium 2%
Iron 8%
Vitamin D 66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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