Sticky date pudding is one of those iconic desserts that never fails to bring comfort. This self-saucing version is a game changer! As it bakes, the delicious butterscotch sauce forms underneath the pudding, saving you time and effort in the kitchen. It’s the perfect treat when you're craving something rich, warm, and oh-so-sweet!

Ingredients:

For the pudding:

• 1 1/4 cups self-raising flour

• 1/2 cup firmly packed brown sugar

• 1 tsp ground cinnamon 

• 40g butter, melted

• 2/3 cup milk

• 1 cup pitted dried dates, finely chopped

For the sauce:

• 1 1/2 cups boiling water

• 1/3 cup firmly packed brown sugar

• 40g butter, finely chopped

Method:

Prepare the dry ingredients: In a mixing bowl, combine 1 1/4 cups of self-raising flour, 1/2 cup of firmly packed brown sugar, and 1 teaspoon of ground cinnamon. Stir until evenly mixed.

Add the wet ingredients: Melt 40g of butter and add it to the dry ingredients, along with 2/3 cup of milk. Mix until the batter comes together smoothly.

Add the dates: Fold in 1 cup of finely chopped dried dates. 
*Tip: If your dates feel dry, simply place them in a heatproof jug or bowl, cover with boiling water, and let them soak for a few minutes. Drain well before adding to the batter.

Transfer to baking dish: Pour the batter into a baking dish (a 20cm circul ar dish or a 15x20cm rectangular or oval dish works well). Smooth the top of the batter with the back of a spoon.

Make the sauce: In a heatproof jug, combine 1 1/2 cups of boiling water, 1/3 cup of firmly packed brown sugar, and 40g of finely chopped butter. Stir well until the butter has melted completely.

Bake the pudding: Pour the sauce mixture evenly over the batter. Carefully transfer the dish into a preheated 180°C oven and bake for 25-30 minutes. You’ll notice the pudding may seem a bit wobbly when touched – this is the sauce forming underneath!

Serve and enjoy: Let the pudding cool for a few minutes, then serve it warm on its own or with a dollop of custard or ice cream for extra indulgence.

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