Sticky Date Sponge

Alright, let’s get one thing straight (well, as straight as we can around here), this isn’t that kind of sticky date. I’m not talking about the sweaty situation you find yourself in after a spin class, or the aftermath of a brisk jog when things get a little… clammy. Nope. I’m talking about the ultimate Aussie classic, Sticky Date Pudding but in SPONGE form. Moist sponge (yeah, I said it), rich, dark, and downright irresistible, the type of sticky date we actually want in our lives.

I call this one a sponge because that’s exactly what it is: light, fluffy, and ready to soak up every last drop of that boozy whiskey caramel sauce which in itself a little boozy, sticky and ready to drip down every crevice. This one will have you moaning with every bite.

Serve it up warm with a dollop of cream or a scoop of ice cream, and you’ve got yourself a date to remember. Whether you’re baking for your bestie, your lover, or just yourself (because self-love is the best love, right?), this sticky date is the kind that won’t ghost you, won’t leave you on read, and certainly won’t disappoint in the sack… I mean, on the plate.

Ingredients

Sponge

300g (about 1 3/4 cups) pitted dried dates, roughly chopped
350ml (1 1/3 cups ) boiling water
1 tsp bicarb soda
125g (1/2 cup) unsalted butter, cubed and at room temp
200g (1 cup, packed) brown sugar
1/3 cup (75g) caster sugar
2 large eggs, at room temp
Zest of 1/2 orange
2 tsp freshly grated ginger
3/4 tsp ground cinnamon
3/4 tsp ground cardamom
1 tsp vanilla bean paste
300g (2 cups) plain flour
1 1/2 tsp baking powder
3/4 tsp fine salt

Butterscotch Sauce

150g (3/4 cup) brown sugar
300ml (1 1/4 cups) thickened cream
100g (7 tbsp) unsalted butter
1 tsp vanilla bean paste
80ml (1/3 cup) whiskey

To Serve

Lightly whipped cream
Handful of walnuts, roughly chopped or crumbled

Method

Sponge

Preheat oven to 180°C (160°C fan). Grease and line a 20x30cm rectangle baking dish.
Combine dates, boiling water, and bicarb in a heatproof bowl. Let them soak, soften, and cool down completely.
Before blitzing, check for any sneaky pits that might have been left behind (nobody wants to crack a tooth on their dessert!) Then blitz the lot in a food processor or Nutribullet until smooth.
In a stand mixer, cream the butter & sugar until pale and fluffy.
With the mixer on low, slowly add your beaten eggs, and beat until combined, light and fluffy (don’t worry if it splits, it will pull back together once you add your flouw)
Next add your orange zest, grated ginger, cinnamon, cardamom, and vanilla and mix to combine.
Add flour, baking powder, salt, and the blitzed date mixture. Mix on low until just combined.
Pour into your prepared tin, smooth the top, and bake about 25-30 minutes or until a skewer comes out mostly clean (a little stickiness is part of the charm).

Butterscotch Sauce

In a saucepan over medium heat, melt the butter and brown sugar together, stirring until combined.
Add cream and let it bubble gently for 3-4 minutes until thick and glossy.
Stir through vanilla and whiskey. Let it cook another 30 seconds so that boozy goodness melts right in.

To Serve

Slice your sponge into pieces, smother it in warm butterscotch sauce, top with a big dollop of whipped cream, and sprinkle those crumbled walnuts. Go on, pour over extra sauce at the table, because we love it wet.