Sticky date and butterscotch is the perfect pairing. Switch pudding for waffles, for a new approach.


  • 300 pitted dates, chopped

  • 1 ½ cups water

  • 1 teaspoon bi-carb soda

  • 4 eggs

  • 1 cup milk

  • 200g unsalted butter, melted and cooled

  • 2 teaspoons vanilla extract

  • 3 cups self-raising flour

  • 1 cup raw sugar

  • Butterscotch sauce

  • 100g butter

  • 1 cup brown sugar

  • 300ml cream

  • Vanilla ice cream to serve


  • 1.

    Place dates and water into a saucepan and bring to the boil over medium heat; cook 5 minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.

  • 2.

    Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.

  • 3.

    Combine flour and sugar into a large mixing bowl and make a well in the centre.

  • 4.

    Carefully whisk in egg milk mixture followed by the softened date mixture to form a smooth batter.

  • 5.

    Select CLASSIC waffle setting and dial up number 6 on the browning control dial.

  • 6.

    Preheat until orange light flashes up and the word HEATING disappears.

  • 7.

    Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Set aside.

  • 8.

    To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.

  • 9.

    Serve waffle drizzled with butterscotch sauce and a scoop of ice cream.

Nutritional information

Nutritional analysis per serving (56 servings)

  • Energy 468kj
  • Fat Total 7g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 108g
  • Sugar 91g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe supplied by Breville. For more information head to




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