Sticky Date Pudding




Sticky Date Pudding Sticky Date PuddingThe sticky date pudding originates from the United Kingdom , where it was previously known as the Sticky Toffee Pudding. A dessert consisting of a very moist sponge cake with chopped dates and covered in a toffee sauce served with vanilla ice-cream or custard. Sticky date pudding is now a regular on most dessert menus in restaurants and cafes around Australia.

Below is an easy recipe to create the perfect cupcake style Sticky date puddings. Enjoy


  • 1 cup dates, pitted and coarsely chopped
  • 1 teaspoon baking soda
  • 75g unsalted butter
  • 155g soft brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups self-raising flour, sifted
  • 2 eggs
  • 1 cup mixed walnuts and pecans, coarsely chopped.

– Caramel Sauce –

  • 155g soft brown sugar
  • 60g unsalted butter
  • 250ml pouring cream (whipping cream)


  1. Preheat oven to 180ºc (normal oven). Lightly grease 6x small moulds or ramekins with melted butter and line with baking paper.
  2. Place dates and baking soda in a pan and pour in 250ml water. Bring to boil, then remove from heat and set aside to cool.
  3. Beat the butter, sugar and vanilla with mixer until light and creamy. Fold through half of the flour. Then add 1 egg and beat well. Add the other egg and repeat the process.
  4. Fold through remaining flour, walnuts, pecans and date mixture and mix well. Divide the mixture between the moulds, filling them ¾ full.
  5. Bake for 30-35 minutes, or until slightly risen and firm to touch.

To make the caramel sauce: put the brown sugar, butter and cream in a pan and simmer for 5 minutes. Once puddings are cooked, prick a few holes in each one and drizzle with the caramel sauce. Then return to the oven for a few minutes. Remove from moulds and pour remaining sauce over the puddings, and serve immediately.

My tip: Serve with ice-cream and some fresh berries like strawberries or raspberries to balance out the sweetness.


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