Quick & Easy

Sticky date pudding with nuts

Add a delicious crunch with roasted nuts.
Sticky date pudding stacked up with thick caramel drizzling down
1H 30M

We added a delicious crunch to the classic sticky date by topping it with roasted nuts. But don’t forget a generous pour of salted caramel sauce, too!

Would you prefer a classic sticky date pudding minus the nuts, individual sticky date puddings or a version with added ginger?

If you just can’t get enough of sticky date, try our sticky date dessert collection.


Sticky date pudding
Salted caramel sauce


Sticky date pudding


Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.


Combine dates and the water in a medium heatproof bowl. Stir in soda; stand for 5 minutes.


Process date mixture with butter and sugar until smooth. Add egg and flour to mixture; process until just combined. Spread mixture into pan; sprinkle evenly with nuts.


Bake pudding for 1 hour or until a skewer inserted into the centre comes out clean. Stand pudding in pan for 10 minutes before turning, top-side up, onto a wire rack.


**Salted caramel sauce**. Stir ingredients in a medium saucepan over medium-low heat, without boiling, until sugar dissolves. Simmer, stirring, for 3 minutes. Remove from heat; stir in salt.


Drizzle the sauce on top of hot pudding with ¼up cup of the salted caramel sauce. Serve pudding with remaining sauce.

Both the pudding and the sauce can be made a day ahead. Store separately, covered, in the fridge. The pudding can also be frozen for up to 3 months. Defrost and warm individual slices in the microwave for about 30 seconds.


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