Sticky date pudding

Sticky date pudding

Vanessa Levis

There’s something homely about sticky date pudding. My preferred method of cooking this mixture is in individual pudding moulds. Alternatively, you can make one large pudding and bake it in a cake tin, then cut it into squares. Serve with caramel sauce or thick cream or, better still, with both!


Quantity Ingredient
1 1/4 cups pitted dates
1 1/4 cups water
1 1/2 teaspoons bicarbonate of soda
125g unsalted butter, softened
165g caster sugar
3 large eggs
1 teaspoon vanilla essence
300g self-raising flour
1 teaspoon ground ginger

Caramel sauce

Quantity Ingredient
1 cup cream
125g unsalted butter
110g firmly packed brown sugar
1 tablespoon syrup or maple syrup


  1. Preheat the oven to 180°C. Grease a 22 cm square cake tin and line the base with baking paper, or grease six or eight 1-cup metal moulds.
  2. Combine the dates and water in a small saucepan and bring slowly to the boil. Stir in the bicarbonate of soda and set aside.
  3. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla.
  4. Sift the flour with the ginger and fold into the butter mixture. Mash the date mixture with a fork (this can also be done in a food processor). Lightly fold into the batter. Spoon into the prepared tin and bake for 45 minutes to 1 hour for a large pudding or 20–25 minutes for individual puddings, or until a skewer inserted in the centre comes out clean.
  5. Let the pudding cool in the tin for 10 minutes, then run a sharp knife around the edge. Invert the pudding onto a plate then re-invert it, top side up, onto a serving plate. Cut into squares. Invert individual moulds onto serving plates.
  6. To make the caramel sauce, combine all the ingredients in a saucepan. Bring the mixture to the boil, stirring, and simmer for 8 minutes over a medium heat, until it thickens slightly. Pour the caramel sauce over the pudding to serve.


  • This luscious caramel sauce is wonderful served with ice cream or steamed puddings. Microwave on low, stirring occasionally, to reheat.
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