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Sticky date pudding

Sticky date pudding

This dessert needs no introduction and I’m sure everyone has had at least one sticky date pudding (or otherwise). I’ve had several recipes for this favourite treat but this is the one I keep going back to. It’s really easy to make, it’s hard to stuff up and the taste is hard to beat. I know it’s a winter cake but I can honestly eat it all year round, but then I can eat sweets all year round. I made this cake for my favourite drop in shelter and there is a lady who is very serious about her tea cakes and if she doesn’t like it, you can be sure I’ll hear about it. Luckily I have passed every test so far, and this one got three stars from a lady who clearly knows here sticky dates. So, here you go, folks, I give you my three star, sticky date pudding recipe.

Sticky date pudding


  • 280g pitted dates, chopped

  • 1 teaspoon bicarbonate of soda

  • 1 ½ cups boiling water

  • 125g unsalted butter, softened

  • ½ - ¾ cup brown sugar loosely packed (I used ½ cup)

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1 3/4 cups self-raising flour


Preheat oven to 180C/350F

Place dates in a small pot, sprinkle the baking soda on top, then pour boiling water over it. Cover with a lid and let it stand for 15 minutes.

Using a fork, mash the dates. Set a side

Place the butter and sugar in a bowl. Using an electric beater, beat the butter and eggs until well combined and creamy.

Add the vanilla extract and eggs, one a time, mixing well after each addition.

Add the flour and mix until well incorporated.

Give the dates a stir with the fork, and using a large spoon, mix dates into the batter.

Pour into a 22cm spring-form cake tin lined with baking paper and bake for 35 minutes or when skewer is inserted into the centre of the cake it comes out clean.

Butterscotch sauce/caramel sauce

Ingredients1 cup brown sugar

  • 300ml thickened cream

  • 3/4 teaspoon vanilla extract

  • 50g butter


Place all the ingredients in a saucepan and stir over low-medium heat. Once butter is melted, bring to a simmer for 2 minutes then remove from heat.

Serving suggestions

Using a skewer, pierce holes in the pudding and pour ¼- ½ the sauce all over the pudding. Before serving, reheat the remaining sauce in the microwave and drizzle it on each serving.

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