Quick Sticky date roll with butterscotch sauce simply needs to be in your repertoire. It’s ridiculously easy to make and incredibly satisfying to eat. The best part of this dessert is it’s a dessert for all seasons, simply heat the butterscotch sauce for the colder months.
This is a light as a feather sponge cake with a mixture of butter, brown sugar, eggs and flour. The genius of this dessert is the dates which add a rich, sticky sweetness without making it heavy.
This is a dessert that everyone seems to thoroughly enjoy. It’s incredibly moist, filled with softly whipped cream that has some of the butterscotch sauce folded through, then topped with the remaining heavenly rich butterscotch sauce. Delicious!
This dessert is best eaten within 3 days, if it lasts that long!
Sticky date pudding or sticky toffee pudding
Australians and New Zealanders like to call this dessert ‘sticky date,’ where as the rest of the world calls it ‘sticky toffee’, but whatever you call it it’s a knockout dessert.
This recipe was one our Mum Noela would often make. Mum’s recipe was laminated on a bright green paper with no clue as to the origin. A quick scout around the net turns up a request from someone wanting the recipe from The Women’s Weekly. Someone responded with the exact measurements and wording as this recipe.
We’re not sure if the recipe we use that comes from The Australian Women’s Weekly magazine is originally their recipe by way of rolling the cake with cream, but in our books it’s a winner! Whoever the recipe belongs to deserves a culinary medal.
Quick Sticky Date Roll with Butterscotch Sauce is so simple to prepare, bakes in next to no time and we’ve yet to see anyone knock back a serve.
Surprisingly there are over 1500 date varieties in the world and the king of dates is perhaps the ‘medjool’ with it’s typical caramel-like taste and a soft, chewy texture whereas regular dates commonly called Deglet Noor, are usually smaller and have a firm flesh and a sweet, delicate flavour.
However the dates the we used to make this delicious sticky date roll were just supermarket branded dates from Turkey, found in the baking isle. At just a few dollars a bag they’re a bargain, and do the job nicely.
We like our Quick Sticky Date Roll with Butterscotch Sauce to have a little texture so we hand chop the dates. You can use a food processor to make this super easy dessert but it will make a puree of the dates and not give you any texture. The good thing is it will taste exactly the same as the hand chopped method. There’s a bonus of saving 5 or so minutes by using a food processor instead of hand chopping.
For all the times we’ve made Quick Sticky Date Roll with Butterscotch Sauce we can’t recall a time that it hasn’t cracked. So don’t be too disappointed if yours has a crack or three, as it really doesn’t affect the eating at all.
Once you’ve rolled the sticky date roll use your hands to smooth the roll by rubbing your hands firmly along the length of the paper a few times. This tends to ‘knit’ together any sign of cracking. Enjoy!
Watch How To Make Quick Sticky Date Roll with Butterscotch Sauce
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Check out some more winning rolled dessert recipes.
What’s your favourite sticky date recipe? We would love to hear from you in the comments below when you make this seriously delicious sticky date roll with butterscotch sauce.
This dessert needs to be in your repertoire. It's ridiculously easy to make and tastes amazing.
- 2 tablespoons caster sugar
- 1 cup tightly packed seeded dates, finely chopped (leave whole if you're making this using a food processor)
- 3/4 cup boiling water
- 1 teaspoon bicarbonate of soda (baking soda)
- 50g (2 ounces) room temperature butter, cut into small cubes
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 3/4 cup self raising flour
- 300ml (10 fluid ounces) thickened cream (heavy whipping cream)
- 2/3 cup thickened cream (heavy whipping cream)
- 100g (3 1/2 ounces) butter, chopped
- 1/2 cup light brown sugar, firmly packed
- lightly oil a 25cm x 30cm (10 inch x 12 inch) Swiss roll pan (this helps to keep the paper in place)
- then line pan with baking paper leaving some overhanging paper on the ends (this makes it easy to remove from the pan)
- preheat oven to 180c (355f) on bake, not fan
- combine dates, bicarbonate of soda (baking soda) and boiling water in a medium sized bowl and set aside for 5 minutes
- add butter and brown sugar to dates and water mix
- using a hand held mixer mix until butter and sugar is combined (about 1 minute) - see notes below
- add eggs and flour and beat till just combined
- pour mixture into prepared pan
- cook on middle shelf for about 15 minutes (pop a timer on and check it around 12 minutes as all ovens differ)
- meanwhile sprinkle the caster sugar over a sheet of baking paper and make the butterscotch sauce
- when cake is ready remove from the oven and set aside to cool for 5 minutes
- using the overhanging paper turn roll out onto the sugared baking paper
- remove the baking paper from the cake, trim the ends by 1cm - 1/2inch ( this makes rolling easier)
- cover with a clean tea towel till cold
- whip cream till soft peaks form and fold through the reserved 1/4 cup of butterscotch sauce
- spread cream mixture onto the cake leaving a border of 2 1/2 cm (1 inch) on the long side, opposite to where you will start to roll
- using your hands and the sugared paper gently roll the cake from the long side - see video
- serve drizzled with remaining butterscotch sauce
- combine cream, butter and sugar in a small saucepan; stir over medium heat until the butter has melted and the sugar has dissolved (3-4 minutes)
- reserve a 1/4 cup of butterscotch sauce for adding to the whipped cream
- we like the dates to have some texture so we used a hand held mixer
- you can use a food processor to make the sticky date roll instead but the dates will be blended, rather than having some texture
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g