Sticky date pudding with nuts

Add a delicious crunch with roasted nuts.

  • 1 hr 30 mins cooking (+ Standing Time)
  • Serves 10
  • Print
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
  • 1 3/4 cups (245g) seeded dried dates, chopped coarsely
  • 1 1/2 cups (375ml) boiling water
  • 1 teaspoon bicarbonate of soda
  • 90 grams butter, softened
  • 1 1/4 cups (275g) firmly packed brown sugar
  • 3 eggs, beaten lightly
  • 1 1/2 cups (225g) self-raising flour
  • 1/3 cup (35g) walnuts
  • 1/3 cup (40g) pecan
Salted caramel sauce
  • 1 cup (220g) firmly packed brown sugar
  • 300 ml cream
  • 100 grams butter, chopped coarsely
  • 1 teaspoon sea salt flakes


Sticky date pudding
  • 1
    Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.
  • 2
    Combine dates and the water in a medium heatproof bowl. Stir in soda; stand for 5 minutes.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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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