Go Back
+ servings
Piece of Sticky Date Pudding in a bowl with caramel sauce and topped with ice cream.
Print Recipe
4.34 from 9 votes

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Desserts
Cuisine: Australian
Keyword: Dessert Pudding, Puddings, Sticky Date Pudding
Servings: 8 serves
Calories: 394kcal

Equipment

  • 1 x 22cm round baking dish 2 litre capacity

Ingredients

  • 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: 0g | Calories: 394kcal | Carbohydrates: 77g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 61mg | Sodium: 162mg | Potassium: 303mg | Fiber: 2g | Sugar: 58g | Vitamin A: 367IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1mg