Individual sticky date puddings

Sweet, rich and utterly decadent, these gorgeous desserts are packed full of fresh dates and are beautiful enjoyed warm with a dollop of fresh cream or ice-cream.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Individual sticky date puddings
  • 3/4 cup pitted dried dates, coarsely chopped
  • 1/2 cup boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 40 gram butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup self-raising flour
  • 1/4 cup plain flour
  • pure thick cream and strawberries, to serve
Butterscotch sauce
  • 3/4 cup thickened cream
  • 1/2 cup brown sugar
  • 50 gram butter


Individual sticky date puddings
  • 1
    Preheat oven to moderate, 180°C. Grease 4 holes of a Texas muffin pan.
  • 2
    In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside for 10 minutes.
  • 3
    In a bowl, using an electric mixer, cream butter and sugar together, until light and fluffy. Add egg, beating well. Fold in sifted combined flours and date mixture.
  • 4
    Spoon mixture into prepared pan. Bake for 20-25 minutes until cooked when tested with a skewer.
  • 5
    Meanwhile, to make butterscotch sauce, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat. Simmer for 2-3 minutes, until thickened slightly.
  • 6
    Serve puddings warm, drizzled with sauce. Accompany with cream and strawberries.


Texas muffin pans are 3/4 cup capacity. Use a regular 1/3 cup muffin pan, if preferred, and bake for 15-20 minutes. It will make about 8 puddings.

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