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Chocolate Sticky Date Pudding With Whiskey Butterscotch Sauce

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“Entered for safe-keeping. From “Super Food Ideas”, September 2008 (#1 Australian food magazine). Leftover cake and sauce can be saved for up to 3 days: store cake in airtight container at room temperature. Refrigerate sauce in an airtight container. Whiskey is an optional ingredient. I have tried to give U.S. equivalents of measurements. Double cream is the name in Britain for a very rich cream — containing 48% butterfat. Whipping cream in this country, by contrast, contains between 30% and 40% butterfat. Single cream in Britain is comparable to American half and half (and may also be called pouring cream), with between 10% and 12% fat. I am guessing that spreadable mascarpone will yield a similar rich creamy taste to finish off this dessert.”
1hr 45mins

Ingredients Nutrition


  2. Preheat oven to 180 degrees Celsius (160 degrees Celsius for convection oven; converts to 350 degrees F/320 F). Grease a 20 cm round cake pan (8-inch cake pan). Line base and side with baking paper (parchment paper).
  3. Combine dates and 1 1/4 cups cold water in a saucepan. Bring to a boil over medium heat. Remove from heat.
  4. Stir in bicarbonate of soda. Stand for 15 minutes.
  5. Process date mixture until almost smooth.
  6. Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes, or until light and fluffy.
  7. Beat in eggs, one at a time.
  8. Stir in flour, chocolate, and date mixture.
  9. Spread mixture into a prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean.
  11. Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved.
  12. Increase heat to medium-high. Bring to a boil.
  13. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened.
  14. Stir in whisky (if using).
  15. Serve cake with sauce and cream.

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