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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Sumptuous Sticky Date Pudding

Best paired with our Topaque.

Without a doubt one of our favourite desserts, is a deliciously syrupy sticky date pudding with butterscotch sauce. Spoon in one hand, glass of our Grand Rutherglen Topaque in the other this dish is certainly our guilty pleasure. 


  • 340g fresh dates, seeded & chopped
  • 1½ cups boiling water
  • 1½ tsps bicarb soda
  • 150g unsalted butter, chopped 
  • 1 cup brown sugar
  • 3 eggs
  • 1½ cups self raising flour

Butterscotch Sauce

  • 80g unsalted butter, chopped
  • 1½ cups brown sugar
  • 1 cup single pouring cream


Step 1: Preheat oven to 160°C. Place the dates, water and bicarb soda in a medium bowl and set aside for 5 minutes. Place the date mixture, butter, sugar and eggs in a food processor and process until well combined. Sift the flour over the date mixture and process until smooth. 

Step 2: Pour the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper and cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack. 

Step 3: To make the butterscotch sauce, place the butter and sugar in a medium saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6–8 minutes or until thickened slightly.

Step 4: Slice the sticky date pudding into squares and serve warm or at room temperature, drizzled with the butterscotch sauce. 

Tip – For a salted caramel flair add 1/4 tsp of salt flakes to the butterscotch sauce, sprinkle with a little extra to serve.


Recipe via – Donna Hay