PREP TIME: 10-15 MINUTES                                      COOKING TIME: 15-20 MINUTES                                     SERVES 4-6


    • 1½ Cups Pitted Dates, Chopped
    • 1 tsp Bicarb Soda
    • 60g Caldermeade Salted Butter, Chopped
    • 1½ Cups Self-Raising Flour, Sifted
    • 2/3 Cup Brown Sugar, Lightly Packed
    • 2 Eggs


                  Butterscotch Sauce Ingredients

    • 90g Caldermeade Salted Butter
    • 140g Brown Sugar
    • 2 tbs Golden Syrup
    • ¾ Cup Caldermeade Jersey Pure Cream



    1. Pre-heat oven to 180° or 160° fan forced.
    2. Grease and line cake tin.
    3. Place dates and 1 cup of water into saucepan.  Bring to the boil, then remove from heat.
    4. Stir in Bicarb, followed by Caldermeade Salted Butter, stirring until dissolved.
    5. Sift the flour into a large bowl, add the sugar and stir.
    6. Make a well in the center, add the date mixture and eggs.  Stir until combined.
    7. Place into your prepared cake tin and cook for 15-20 minutes, or until a skewer comes out clean when inserted into center.
    8. Place all ingredients for the Butterscotch Sauce into a saucepan, stirring over low heat for 3-4 minutes, or until sugar has dissolved.
    9. Bring to the boil, then reduce heat and simmer – stirring occasionally for around 2 minutes.
    10. Serve the Sticky Date Pudding with the Butterscotch Sauce poured over the top or as a side.
    11. Don’t forget a big scoop of Caldermeade Jersey Vanilla Icecream.