Sticky Date Pudding

July 03, 2016 • Posted in: dessert, dates, Winter, Crowds

Though this needs no introductions, this is a particular winner because of its lighter texture. Another winner from Our Lady Donna.



  • 1 1/2 cup (210g) chopped pitted dates
  • 1 cup (250mL) boiling water
  • 1 tsp bicarb soda
  • 100g butter, chopped
  • 3/4 (135g) brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • double cream

Toffee Sauce

  • 150g butter, chopped
  • 1 cup (250mL) single pouring cream
  • 1 1/2 cup (265g) brown sugar


  1. Preheat oven to 180ºC. Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.
  2. Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined.
  3. Add the eggs and flour and process until just combined. Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
  4. Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.
  5. To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly.
  6. Spoon over puddings and top with cream. 
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 8

© 2017  •  Built with Craft