Sticky Date Pudding



250g dried dates, chopped
cup warm water
1 tsp bicarbonate of soda
125g butter, softened
1 cup dark brown sugar
I tsp vanilla essence
3 eggs
1 cups SR flour, sifted

Caramel sauce

2/3 cup cream
50g butter
1 cup dark brown sugar


  1. Preheat oven to 170° C. Line a 20 cm diameter, deep cake pan with baking paper.
  2. Combine dates and water in saucepan over medium heat. Stir occasionally for 10 mins or until liquid has been absorbed and dates softened. Remove from heat, stir in bicarbonate of soda, (mixture will become frothy}
  3. Cream butter sugar and vanilla until well combined. Add eggs mixing well after each addition. Fold in flour and cooled date mixture.
  4. Spread into prepared pan and bake 45 mins. Pour cup caramel sauce over pudding and bake further 10 mins or until cooked when tested with skewer. Do not over cook.
  5. Serve warm with remaining caramel sauce and thick cream.

Caramel sauce

Combine all ingredients in saucepan over medium heat. Stir constantly until butter has melted and mixture is well combined.

Serves 8-10

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