Individual sticky date puddings

It's the toffee sauce that makes these little sticky date puddings super delicious, and extra indulgent, rich with the dark flavours of caramelised sugar.

  • 25 mins cooking
  • Serves 6
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Individual sticky date puddings
  • 3/4 cup dates, pitted, chopped
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup boiling water
  • 50 gram butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup self-raising flour, sifted
  • 3/4 cup toasted pecans, chopped
  • 50 gram butter
  • 1 cup brown sugar
  • 1 cup cream
  • 1 teaspoon vanilla extract


Individual sticky date puddings
  • 1
    Preheat oven to 180°C (160°C fan-forced). Lightly grease an 8-hole mini fluted tube pan (1/2-cup capacity) or a 6-hole Texas muffin tin (3/4-cup capacity).
  • 2
    Place dates in a small bowl with bicarbonate of soda and pour over boiling water. Allow to stand for 10 minutes.
  • 3
    Place butter and sugar together in a food processor and process until light and fluffy. Add eggs one at a time until mixture is just combined.
  • 4
    Add flour and date mixture, process until combined. Pour mixture into a large bowl and stir in pecans.
  • 5
    Divide mixture evenly into prepared pan. Bake for 20-25 minutes or until golden and skewer comes out clean.
  • 6
    For the sauce, combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to boil and cook 5-6 minutes until sauce thickens slightly.
  • 7
    Serve warm puddings with toffee sauce and a little extra pouring cream, if you like


Puddings and sauce can be made ahead of time, and reheated in microwave (1 minute each) to serve. Swirl, don't stir, the toffee; this will encourage uniform melting and colouring of the sugar.

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