Sticky Date Pudding Recipe

Sticky Date Pudding Recipes

Ingredients :

200g (6.5 oz) dates, pitted and chopped

1 tsp bicarbonate of soda

100g (3.5 oz) butter

2/3 cup (160g / 5.5 oz) caster sugar

2 eggs, lightly beaten

1 tsp vanilla essence

1.5 cups (185g / 6 oz) self-raising flour


1 cup (230g / 7.5 oz) firmly packed soft brown sugar

1/2 cup (125ml / 4 fl oz) cream

100g (3.5 oz) butter

Method :

Preheat the oven to moderate 180C (350F/Gas 4). Grease a 20cm (8 inch) square cake tin, and line the base with baking paper. Combine the dates with 1 cup (250ml / 8 fl oz) water in a small pan. Bring to the boil, then remove from the heat. Stir in the bicarbonate of soda and cool to room temperature. Using electric beaters, beat the butter and sugar in a small bowl until it is light and creamy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla essence until combined. Transfer to a large bowl.

Using a metal spoon, fold in the flour and the date mixture, and stir until just combined - do not overbeat. Pour into the tin and bake for 50 minutes, or until a skewer comes out clean when inserted into the centre of the pudding. Leave for 10 minutes before turning out. While the pudding is cooking, make the sauce. To make the sauce, combine the sugar, cream and butter in a small pan. Stir until the butter melts and the sugar dissolves. Bring to the boil, reduce the heat and simmer for 2 minutes. Cut the pudding into pieces, drizzle with the hot sauce and serve immediately. Delicious served with thick cream or mascarpone.

Serves 6-8

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