Sticky date pudding

This irresistibly rich all-time favourite dessert is so easy to make. The best part - that amazingly moreish butterscotch sauce.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 8
  • Print


Caramel sauce
  • 1 cup firmly packed brown sugar
  • 300 mL pouring cream
  • 100 grams butter, chopped
Sticky date pudding
  • 1 1/2 cups pitted, dried dates
  • 1 1/4 cup boiling water
  • 1 teaspoon bicarbonate of soda
  • 3/4 cup firmly packed brown sugar
  • 60 gram butter, chopped
  • 2 eggs
  • 1 cup self-raising flour
  • thick cream or ice-cream to serve


Sticky date pudding
  • 1
    Preheat oven 180°C/350°F. Grease a 22cm (9in) round cake pan; line base with baking paper.
  • 2
    Place dates, the water and soda in the bowl of a food processor; place lid on processor, stand for 5 minutes.
  • 3
    Add sugar and butter to date mixture; pulse mixture for 5 seconds or until dates are coarsely chopped. Add eggs, then flour; pulse mixture for 10 seconds or until all ingredients are combined. Scrape any unmixed flour back into mixture with a rubber spatula; pulse again to combine ingredients. Pour mixture into pan.
  • 4
    Bake pudding for 55 minutes or until a skewer inserted into the centre comes out clean. Leave pudding in pan for 5 minutes before turning, top-side up onto a plate.
  • 5
    Make caramel sauce.
  • 6
    Serve hot pudding with warm caramel sauce.
Caramel sauce
  • 7
    Stir sugar and cream in a medium saucepan over high heat until sugar dissolves. Reduce heat to medium; simmer for 5 minutes or until mixture is reduced slightly. Whisk in butter, piece by piece, until melted. Remove from heat.


If preferred, make 8 individual puddings in a 1/3-cup muffin pan, and bake for 15-20 minutes.

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