Butterscotch Pudding Recipe

This decadent dessert is made with sweet dates and crunchy walnuts.

Making this dessert is easier than you think! Top this butterscotch pudding with nuts and cranberries for texture.

Butterscotch Pudding Recipe

Christa Mendiola
This decadent dessert is made with sweet dates and crunchy walnuts.
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Others
Servings 6


Butterscotch Pudding Ingredients

  • 200 Grams dates pitted, chopped
  • 3/4 teaspoon Baking soda
  • 3/4 Cup brown sugar
  • 1 1/3 Cup unsalted butter
  • 2 medium eggs
  • 1/2 Cup walnuts chopped, plus extra to top
  • 1 Cup self-rising flour
  • dried cranberries to top
  • 1/4 Cup Butter
  • 1 Cup heavy cream
  • 1 Cup brown sugar
  • 1/3 Cup dark rum


  • Preheat oven to 350ºF.
  • Combine dates and 1½ cups water in a saucepan over medium heat. Bring to a boil. Add baking soda and stir. Remove from heat. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, cream sugar and butter until fluffy. Add eggs, date mixture, and nuts. Fold in flour.
  • Pour batter into 6 greased and lightly floured mini Bundt molds until ¾ full. Place molds in a baking pan. Fill pan with hot water halfway up the molds. Bake in the oven for 1 hour or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Make the butterscotch sauce: Combine all ingredients except rum in a saucepan. Bring to a boil then lower heat and simmer, stirring occasionally, until thick, about 10 to 15 minutes. Add rum and simmer for 2 minutes.
  • Unmold then serve pudding topped with butterscotch sauce and garnished with walnuts and dried cranberries, if desired.
Keyword butterscotch
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