Mini Sticky Date Puddings

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Soft, moist mini sticky date puddings infused with warm spices and rich date flavor, served warm with an indulgent homemade butterscotch sauce.

250 g chopped dates

1 teaspoon baking soda

1 1/2 cups boiling water (375 ml)

125 g butter, softened

1 cup brown sugar (200 g)

1 teaspoon vanilla essence

2 eggs

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 3/4 cups all-purpose flour (260 g)

1 1/2 teaspoons baking powder

500 ml cream

250 g brown sugar (for sauce)

125 g butter (for sauce)

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Combine the chopped dates, baking soda, and boiling water in a bowl. Let soak for 20 minutes.
Preheat the oven to 175°C (fan bake) and generously grease a muffin tray.
In a large bowl, whisk the softened butter, brown sugar, and vanilla until smooth.
Add the eggs one at a time, whisking well after each addition.
Mix in the ground ginger, allspice, and nutmeg.
Add the soaked date mixture and whisk until fully combined.
Sift in the flour and baking powder and whisk until the batter is smooth.
Divide the batter evenly between the muffin cups, filling each to the top.
Bake for 35–45 minutes, until cooked through and a skewer inserted comes out clean.
For the butterscotch sauce, combine the cream, brown sugar, and butter in a saucepan over medium heat.
Heat until melted and bubbling, stirring constantly. Simmer for a few minutes, then remove from heat.
Serve the puddings warm with butterscotch sauce poured over the top.

These puddings can be baked ahead and reheated before serving.

They freeze well and reheat beautifully.

You can bake the batter as one large pudding with a longer bake time.

Extra spices or vanilla can be added to the sauce for variation.

Always serve warm for the best texture and flavor.

Find it online: https://chocolatecoveredamy.com/mini-sticky-date-puddings/