Amy Ta gets more than just a little bit excited about this recipe adapted from Quick Smart Cook.
Text And Photo By Amy Ta
I get so excited when I come across a recipe that works very well. It’s almost kiddy like. Similar to when a child gets hold of a new toy and spends days walking around with it like it’s a security blanket. This recipe for a sticky date loaf worked perfectly for me. I want to scream it from the rooftops or print it on a flyer and drop it into people’s mailbox.
I’ve tried several sticky date pudding recipes before and they have been delicious, but there is something special about this one. It is an easy recipe that can be mixed in one pot. It isn’t overly sweet and the gorgeous flavour of the dates really shines through. 
I am an absolute lover of butterscotch syrup on sticky date pudding, it makes it all the more luscious. However this golden syrup butter really compliments the sticky date loaf and lightens it up too.
This a lovely twist on the great aussie classic.
Sticky Date Loaf with Golden Syrup Butter
- Total Time: 40 minutes
- Yield: 4 small loaves 1x
Description
This sticky date loaf is a delightful twist on the classic, featuring a rich date flavor complemented by a luscious golden syrup butter.
Ingredients
- 250g pitted dates
- 1 cup water
- 60g unsalted butter
- 180g caster sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda
- 2 eggs, beaten
- 180g plain flour
- 1 teaspoon baking powder
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 170°C (340°F). Butter 4 small loaf tins or 1 standard loaf pan.
- Place the dates and water in a saucepan and bring to a boil. Reduce the heat to low and simmer for 3-4 minutes until the dates are soft.
- Remove from heat and stir in the butter, sugar, and golden syrup until the butter is melted and the mixture is smooth.
- Add the baking soda and mix well. Allow the mixture to cool slightly.
- Once cooled, add the beaten eggs and mix until well combined.
- Sift in the flour and baking powder, and fold gently to combine. Stir in the chopped walnuts.
- Pour the mixture into the prepared loaf tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Notes
This loaf is best served warm with a generous spread of golden syrup butter. It can be stored in an airtight container for up to 3 days. For a nut-free version, simply omit the walnuts. The loaf can also be frozen for up to 1 month; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Australian
Nutrition
- Serving Size: 1 small loaf
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 55
You made this recipe sound fabulous and I followed your directions precisely! I am so annoyed as it is absolutely rubbish and a waste of good expensive ingredients. The cake is still sitting in my oven after 45 minutes, it has completely collapsed the outside burned and the inside very loose. It is only now fit for the bin!
Do you mean bi carb in ingredient list above when you say baking soda?
The recipe sounds great.
You’ve misspelt the word below, it should be complements. A compliment is when someone says something nice, complement is when something goes well with another thing.
I am an absolute lover of butterscotch syrup on sticky date pudding, it makes it all the more luscious. However this golden syrup butter really compliments the sticky date loaf and lightens it up too.
Quote: “Amy Ta get’s more than just…..” No need for an apostrophe in “gets.” Not appropriate here.
Thanks Janet!
:)
this is great!
Golden syrup is a new favorite find and I want to use it in and on everything. Thank you for another delicious excuse.