Easy Chocolate Sticky Date Pudding with Killinchy Gold Pure Vanilla Ice Cream

Recipe submitted by Killinchy Gold Facebook promotion winner Angela McCann


  • 250g pitted dried dates
  • 1 teaspoon bicarbonate of soda
  • 125g butter, chopped
  • 1 cup firmly packed brown sugar
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 100g dark chocolate (I used Whittaker's Dark Ghana), finely chopped

Butterscotch sauce:

  • 3/4 cup firmly packed brown sugar
  • 1 cup cream
  • 75g butter, chopped
  • 1 tablespoon whisky (optional)


  • Preheat oven to 180°C/160°C fan-forced
  • Grease a 20cm round cake tin
  • Line base and side with baking paper
  • Combine dates and 1 1/4 cups cold water in a saucepan. Bring to the boil over a medium heat
  • Remove from heat. Stir in bicarbonate of soda
  • Stand for 15 minutes
  • Process date mixture until almost smooth
  • Place butter and sugar in a bowl. Using an electric mixer, beat for 5 minutes or until light and fluffy
  • Beat in eggs, one at a time
  • Stir in flour, chocolate and date mixture
  • Spread mixture into prepared pan
  • Bake for 1 hour or until a skewer inserted in the center comes out clean
  • Meanwhile, make Butterscotch sauce: Combine sugar, cream and butter in a small saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-high. Bring to the boil. Reduce heat to medium. Simmer for 4 minutes or until slightly thickened. Stir in whisky (if using).
  • Serve cake with sauce and a big dollop of Killinchy Gold Pure Vanilla ice cream