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  • Writer's pictureThe Kind Harvest Co.

Butterscotch Holiday Pudding

Updated: Dec 15, 2022

Prep time: 15-25 min | Cook time: 15-25min | Serving: 6 pieces



  • 2 ¾ cup (350g) The Kind Harvest Co. Plain Flour

  • 3/4 cup (200g) pitted dates (diced)

  • 2/3 cup (150g) mixed dried fruits

  • 1 1/4 cup (300g) boiling water

  • 2 tsp (12g) bicarb soda

  • 2 tsp (8g) vanilla extract

  • 1 ½ cup (350g) salted butter (at room temperature)

  • 1 cup (200g) dark brown sugar

  • 4 large (190g) whole eggs (at room temperature)

  • 4 ½ tsp (18g) baking powder

  • 1 cup (200g) milk


  • 1/3 + ¼ cup (136g) salted butter

  • ½ cup (170g) double cream

  • 1 ½ cup (239g) dark brown sugar

  • 1 tsp (4.2g) vanilla extract

  • 1 tsp (2g) all spice

Garnish (optional)

  • 1 cup (250g) store-bought brandy custard



  1. Preheat oven to 160℃ (fan forced) or 180℃ (conventional).

  2. Combine dates, bicarb soda, and boiling water in a bowl. Set aside for 10 minutes, then roughly mash with a potato masher or a fork.

  3. Cream butter, sugar, vanilla together on medium-high speed till pale in colour, then add in eggs. Continue mixing on high speed for 2-3 minutes until voluminous.

  4. Add milk and date puree, then mix till combined (note: batter will split).

  5. Sieve dry ingredients together, then add into wet mix. Mix until no lumps of flour remain.

  6. Pour batter into silicone dome moulds ¾ full or into lined baking tin of choice, then bake in the middle rack of the oven for 15 minutes (dome mould) or 35-40 minutes (baking tin) until a toothpick inserted in the centre comes out clean.

Note: oven time and temperature will vary according to oven type.

  1. Serve cake warm with a drizzle of butterscotch sauce & a dollop of brandy custard.


  1. Combine all ingredients together in a saucepan, then cook over medium heat stirring occasionally for 2-3 minutes until slightly thickened. Serve warm.

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