Sticky Date Pudding

This easy Sticky Date Pudding recipe may just be one of my favourite comfort foods! Taking less than 20 minutes to prepare, you can be enjoying this classic pudding recipe in no time at all. Both regular and Thermomix cooking methods are included in the recipe card below.

This classic easy Sticky Date Pudding recipe is one of my families favourite desserts and while it looks impressive, it is actually deceptively easy to make and you can have it on your table ready to enjoy in around one hour.

Why you will love this recipe:

• Made with pantry staples – just a few basic ingredients are all you need to make this pudding.
• Make in advance – to save time, make this pudding a day or two before you need it. You can then make the caramel sauce and re-heat the pudding when ready to serve.
• Perfect for entertaining – This recipe will give you eight generous serves, you can certainly stretch the servings out though if needed.
• Individual serves – if you don’t want to share, bake this pudding in individual ramekins. Please be aware the cooking time will reduce.
• Freezer Friendly – freeze this pudding (plain) for up to two months. Please note the Carmel sauce is not freezer friendly.

Ingredients

Please note you will find the full list of ingredients and both regular and Thermomix cooking methods in the recipe card below.

• Water – you will need boiling water if cooking conventionally.
• Pitted Dates
• Vanilla Extract
• Bicarbonate of Soda
• Butter
• Eggs
• Caster Sugar
• Brown Sugar
• Self-raising flour
• Cinnamon

Caramel Sauce Ingredients

• Brown Sugar
• Vanilla Extract
• Butter
• Thickened Cream – it is important to use thickened cream, not pouring or light cream.

Method

1. In a large bowl (or Thermomix), combine the roughly chopped dates with boiling water and let soak.
2. Add the bicarbonate of soda and vanilla extract and stir.

3. In a separate bowl, combine the butter, brown sugar and caster sugar until smooth and creamy.

4. Add the eggs one at a time and mix well.

5. Add the self-raising flour and cinnamon and combine.

6. Add the date mixture and stir to combine.

7. Pour into a baking dish and bake until golden and cooked through.

8. To make the caramel sauce, combine the ingredients and cook until golden and slightly thickened.

9. Pour the caramel sauce over the pudding just before serving.

Hints and Tips

• This pudding can be made a day or two before needed. When ready to serve, make the caramel sauce and reheat the pudding.
• I use 70 gram eggs for this recipe.
• I used regular brown sugar to make the recipe pictured, however dark or regular sugar can be used.
• The cooking time for this recipe is based on a 22cm round baking dish with a 2 litre capacity. You can use different size or shaped dishes however please note the cooking time will vary
• You will need thickened cream to make the caramel sauce, don’t use pouring or light cream.
• You can begin to make the caramel sauce for this Sticky Date Pudding where there is around 5 minutes of cooking time left. 
• This Sticky Date Pudding is best served immediately.
• To store any leftovers, place in the fridge and consume within 4 days.

You will find more easy pudding and dessert recipes below:

• Apple Sponge Pudding
• Chocolate Brioche Hot Cross Bun Pudding
• Easy Self Saucing Butterscotch Pudding Recipe
• White Chocolate and Raspberry Pudding
• Caramel Apple Pudding
• Trifle Recipe | Easy No Bake Dessert
• Chocolate Sponge Cake
• Chocolate Ripple Cake

Sticky Date Pudding Recipe

This easy Sticky Date Pudding recipe will become a family favourite in no time! Best of all, it can be ready on your table within one hour. Both regular and Thermomix instructions included.

4.34 from 9 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Desserts

Cuisine Australian

Servings 8 serves

Calories 394 kcal

Equipment

• 1 x 22cm round baking dish 2 litre capacity

Ingredients

  

1x2x3x

• ▢ 200 mls water
• ▢ 200 grams pitted dates
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ teaspoon bicarbonate of soda
• ▢ 90 grams butter
• ▢ 110 grams caster sugar ½ cup
• ▢ 50 grams brown sugar ¼ cup
• ▢ 2 eggs 70 gram eggs
• ▢ 180 grams self raising flour 1 & ¼ cups
• ▢ 1 teaspoon cinnamon

Caramel Sauce

• ▢ ¾ cup brown sugar 150 grams
• ▢ 140 grams butter
• ▢ 120 mls thickened cream
• ▢ 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 180 degrees Celsius (fan-forced) and lightly grease a 22cm round baking dish.
• Roughly chop the pitted dates and place them into a saucepan with the water. Cook over a medium heat, allowing the mixture to come to the boil, before reducing the heat and cooking for a further 3 minutes.
• Remove the saucepan from the heat and add the vanilla extract and bicarb soda and mix through.
• Place the butter, brown sugar and caster sugar into the bowl of an electric mixer and mix for 5 minutes or until it’s pale and creamy.
• With the mixer on a low speed, add the eggs one at a time and beat well between each addition.
• Add the flour and cinnamon and continue to mix on a low speed to combine.
• Remove the mixer bowl from the stand and add the date mixture and use a large spoon to mix to combine. Transfer the mixture to your prepared baking dish and bake for 35 minutes or until the pudding has cooked through in the middle when tested with a skewer.
• You can begin to make the caramel sauce when the pudding has almost finished cooking. Place all of the sauce ingredients into a saucepan and cook over a medium heat, stirring until the Caramel Sauce is smooth. Increase the heat of your cooktop slightly and let the mixture come to the boil and cook for a further 3 minutes before carefully drizzling the caramel sauce over the top of the cooked pudding and serving immediately.

Thermomix Instructions

• Preheat your oven to 180 degrees Celsius (fan-forced) and lightly grease a 22cm round baking dish.
• Place the pitted dates, vanilla extract, boiling water and bicarbonate of soda into your Thermomix bowl and let the mixture stand for 5 minutes.
• Add the butter, caster sugar and 50g of brown sugar to the Thermomix bowl and mix for 5 seconds on speed 6.
• Add the eggs, self raising flour and cinnamon and mix for 5 seconds on speed 4. Scrape down the sides and mix for a further 5 seconds on speed 4 or until well combined.
• Transfer the mixture to a 2 litre baking dish (or similar) and bake for 35 minutes or until cooked through when tested with a skewer.
• To make the caramel sauce, in a clean Thermomix bowl add the butter, cream, vanilla extract and remaining brown sugar. Cook for 8 minutes, varoma temperature, speed 2. 

Notes

• This pudding can be made a day or two before needed. When ready to serve, make the caramel sauce and reheat the pudding.
• I use 70 gram eggs for this recipe.
• I used regular brown sugar to make the recipe pictured, however dark or regular sugar can be used.
• The cooking time for this recipe is based on a 22cm round baking dish with a 2 litre capacity. You can use different size or shaped dishes however please note the cooking time will vary
• You will need thickened cream to make the caramel sauce, don’t use pouring or light cream.
• You can begin to make the caramel sauce for this Sticky Date Pudding where there is around 5 minutes of cooking time left. 
• This Sticky Date Pudding is best served immediately.
• To store any leftovers, place in the fridge and consume within 4 days.

Nutrition

Serving: 0gCalories: 394kcalCarbohydrates: 77gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 61mgSodium: 162mgPotassium: 303mgFiber: 2gSugar: 58gVitamin A: 367IUVitamin C: 0.1mgCalcium: 94mgIron: 1mg

Keyword Dessert Pudding, Puddings, Sticky Date Pudding

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