Chocolate Sticky Date Pudding with Whiskey Butterscotch Sauce
Indulge in the ultimate dessert decadence with this Chocolate Sticky Date Pudding with Whiskey Butterscotch Sauce. This rich, moist pudding combines the natural sweetness of tender simmered dates with the deep, velvety flavor of cocoa, creating a dessert that's as comforting as it is indulgent. The show-stopping whiskey butterscotch sauce takes this treat to the next level with its buttery caramel notes and a bold, warming kick of whiskey, making it perfect for special occasions or cozy nights in. Ready in just over an hour, this dessert is easy to prepare yet impressive enough to delight your guests. Serve it warm, topped with the luscious sauce, and pair it with whipped cream or vanilla ice cream for an unforgettable finish. Perfect for fans of classic sticky toffee pudding seeking an elevated, chocolate-infused twist!
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Water
- 1 teaspoon Baking soda
- 120 grams Unsalted butter, softened
- 150 grams Brown sugar
- 2 large Eggs
- 180 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 ml Heavy cream
- 100 grams Unsalted butter (for sauce)
- 150 grams Brown sugar (for sauce)
- 2 tablespoons Whiskey
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and grease a 20 cm (8-inch) round baking dish or pudding pan.
In a small saucepan, combine the pitted dates and water. Bring to a boil over medium heat, then lower the heat and simmer for about 5 minutes until the dates are soft.
Remove the saucepan from the heat, stir in the baking soda, and set the mixture aside to cool. The baking soda will make the mixture foam slightly—this is normal.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well with each addition.
Sift together the flour, cocoa powder, baking powder, and salt, then gradually fold this into the butter mixture.
Pour the cooled date mixture into the batter, stirring gently to combine.
Transfer the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the whiskey butterscotch sauce. In a medium saucepan, combine the heavy cream, butter, and brown sugar. Cook over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is bubbling.
Reduce the heat to low and stir in the whiskey and vanilla extract. Simmer for 2–3 minutes, then remove from heat.
Once the pudding is baked, allow it to cool slightly. Serve warm, topped generously with the whiskey butterscotch sauce. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 71.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
