If you are looking for an easy and impressive dessert to serve at Christmas, then you may like what Catherine from my team has made to impress your guests too.
This Sticky Date Pudding with Butterscotch Sauce is based on the original Donna Hay recipe, however it has a festive twist just in time for Christmas. It’s a lighter option to a Christmas pudding, so perfect for a hot Christmas day and Catherine chose to add classic Christmas spices in with the flour for an overall gingerbread taste and aroma. She baked it in a bundt tin for the Christmas wreath effect and then served with warm butterscotch sauce and brandy custard. You could also add ice cream for a hot day.
Add the sauces to jugs and let your guests drizzle their own warm sweet toppings at the table and sit back to take the credit for the best dessert yet!
If you serve this the day of baking it is so light and fluffy, or it can sit in an airtight container in the fridge for a few days as it gets “stickier”
This is a great go-to recipe to prepare a day or two before or you can even freeze it for up to 1 month if you are really organised. Here is Catherine’s variation on the original recipe to follow below.
Catherine used the Nordic Ware bundt tin which can be purchased here, or you can use a standard cake tin, slice tin or muffin trays.
Happy Baking…and eating!