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    Home » Recipes » Desserts » Mini Sticky Date Puddings with Caramel Sauce

    Mini Sticky Date Puddings with Caramel Sauce

    Published: Aug 10, 2022 · Modified: Oct 23, 2022 by Lucy · This post may contain affiliate links · 69 Comments

    Jump to Recipe
    a mini sticky date pudding on a white plate, topped with caramel sauce and ice cream.

    Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food! Served warm, doused in thick caramel sauce and topped with a scoop of creamy vanilla ice cream, they are the perfect dessert for colder nights. Pudding doesn’t get any better than this!

    a mini sticky date pudding on a white plate, topped with caramel sauce and ice cream.

    Are you ready for the ultimate winter dessert? Introducing these gorgeous mini date puddings, made completely from scratch!

    The gloriously sponge-like puddings are ultra-moist and full of sweet dates. Topped with a big scoop of ice cream (entirely optional but highly recommended!) and a generous amount of gooey caramel sauce that soaks into every nook and cranny. These individual sticky date puddings are a beloved, classic comfort dessert that will leave everyone wanting seconds!

    While sticky date pudding is usually made into one large pudding, this recipe makes easy work of entertaining by making individual puddings in ramekins (or even muffin trays). They come out in perfect, single-serve portions that make serving a breeze.

    Can't get enough of comforting winter desserts at the moment? You will absolutely love this chocolate self-saucing and apple crumble!

    Why You're Going To Love This Recipe

    • Easy to make – the easy batter is made entirely in a food processor (or Thermomix). The sauce is also very easy to prepare on the stovetop in minutes.
    • Convenient – making them in individual puddings means everything is perfectly portioned and ready to serve.
    • Made with easy to find ingredients – just dates and pantry staples!
    • Make ahead – the puddings and sauce can be made ahead of time and reheated just before serving.
    • Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix.
    a sticky date pudding on a plate topped with ice cream and caramel sauce.

    What You Need

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    ingredients for sticky date pudding, laid out on a table.
    • Dates – for caramel flavour and sweetness, as well as moisture. Pitted, dried dates or Medjool dates can be used. I just use regular, dried dates which are soaked in water and bicarb before preparing the batter, to soften them.
    • Brown sugar – for moisture and caramel flavour.
    • Bicarb soda – (also called bicarbonate soda) is used to soften the dates and also as the raising agent to give the puddings a rise. I don’t recommend substituting this ingredient (it is not the same as baking powder). The reserved bicarb/date water is also used to make the cake super soft.
    • Self-raising flour – a common pantry ingredient in Australia and the UK, self-raising flour is the structure and raising agent of the puddings. If you don’t have self-raising flour, you can very easily make your own by making a combination of plain flour and baking powder.
    • Caster sugar – for sweetness and structure.
    • Butter – is used for both the puddings and the caramel sauce. Regular butter works best, rather than margarine or butter substitutes. It should be softened at room temperature first for a light and fluffy texture.
    • Eggs – to bind the puddings together. Use two free-range eggs, at room temperature.
    • Vanilla – to enhance the sweet caramel flavours of the puddings.
    • Thickened cream – is used to make the caramel sauce. I recommend using heavy, 35% milk fat (also called whipping or thickened) cream for best results.
    all ingredients for caramel sauce, laid out on a table.

    Equipment Required

    For the batter, everything is blitzed together in either a food processor or Thermomix until smooth. These are necessary to break down the dates and blend the mixture.

    You will also need a medium saucepan for the caramel sauce. To make the puddings, either muffin trays or ramekins can be used. This recipe will make 6 large puddings when using 250ml capacity ramekins or 10-12 small puddings when using 100ml capacity ramekins.

    Step By Step Instructions

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Soak The Dates

    Place the dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes. This step helps the dates to soften and break down.

    dates and water in a thermomix bowl.

    Step 2 - Make The Pudding Batter

    Add the butter, caster sugar and brown sugar and process until smooth.

    butter and date mixture, in a thermomix bowl

    Scrape down the sides of the food processor and repeat for a further 10 seconds.

    sticky date mixture in a thermomix bowl.

    Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds.

    ingredients for sticky date pudding in a thermomix bowl.

    Scrape and repeat for a further 5 seconds.

    pudding batter in a thermomix bowl.

    Step 3 - Bake

    Divide the pudding batter equally between the ramekins.

    Bake until the puddings are cooked through and spring back when gently pressed.

    puddings in ramekins on a table.

    Step 4 - Make The Caramel Sauce

    Place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then simmer for around 2 minutes, until the sauce has thickened slightly.

    Pour the hot sauce over the warm puddings and serve with a scoop of your favourite ice cream.

    caramel sauce being poured over a mini sticky date pudding on a plate.

    Expert Tips

    • Pouring the sauce over the puddings while they are still hot helps to be absorbed, giving the puddings a gooey, sticky texture. You can even poke some small holes into the puddings first.
    • Entertaining? Make the puddings and sauce ahead of time and keep them in the fridge, ready to reheat and serve. This makes it a great, stress-free dessert!
    • Serve them warm, with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
    • Cooking times will vary, depending on your oven and the size of the ramekins used.
    • If you prefer, you can make it into one large pudding. Just make sure you increase the cooking times.

    FAQs

    How long can you keep sticky date pudding?

    Sticky date puddings (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days, or in the freezer for up to 3 months.

    Can you freeze sticky date pudding?

    Yes, both the puddings and the caramel sauce can be frozen. To freeze, place the cooled puddings and sauce into airtight containers and place in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving as normal.

    How to reheat sticky date pudding;

    To reheat, line an oven dish with baking paper and place the puddings into the dish. Cover with aluminium foil and reheat at 180C/356F for 8-10 minutes, or until steaming hot. Alternatively, microwave the puddings until steaming hot. The sauce can be reheated in a small saucepan over low heat, until hot.

    a spoon with sticky date pudding, caramel sauce and ice cream.

    Related Recipes

    Puddings make the ultimate comfort food desserts!

    Here's a few of my most popular pudding recipes:

    • Chocolate self saucing pudding with ice cream on a plate.
      Chocolate Self-Saucing Pudding
    • This easy Butterscotch Self Saucing Pudding is a classic family favourite. It takes less than 10 minutes to prepare and tastes AMAZING... especially served with a big scoop of ice-cream!
      Super Easy Butterscotch Self Saucing Pudding
    • A white baking dish filled with a golden baked lemon pudding with a spoon showing the sauce beneath.
      Lemon Delicious
    • Our Baileys Self-Saucing Pudding is classic winter dessert recipe with a twist... a rich chocolate sponge pudding with a cheeky and indulgent Baileys sauce. 
      Baileys Self-Saucing Pudding
    A half eaten sticky date pudding with ice cream and caramel sauce.

    Mini Sticky Date Puddings with Caramel Sauce

    Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food!
    5 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Puddings
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    0 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 serves
    Calories: 606kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 220 g pitted dates
    • 250 ml (1 cup) water
    • 1 tsp bi-carbonate soda
    • 100 g butter
    • 110 g (½ cup) caster sugar
    • 50 g (¼ cup) brown sugar
    • 2 eggs
    • 2 tsp vanilla extract
    • 225 g (1 ½ cups) self-raising flour

    For the sauce

    • 200 g (1 cup) brown sugar
    • 125 g (½ cup) thickened cream
    • 2 tsp vanilla extract
    • 100 g butter
    • vanilla ice-cream to serve

    Instructions

    Conventional Method

    • Preheat oven to 180 degrees celsius (170 degrees fan-forced).
    • Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
    • Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
    • Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
    • Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
    • Divide the mixture equally between the ramekins.
    • Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
    • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
      Pour the caramel sauce over the hot puddings and serve immediately.

    Thermomix Method

    • Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
    • Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
    • Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
    • Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
    • Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
    • To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
      Pour the caramel sauce over the hot puddings and serve immediately.

    Notes

    1. Pouring the sauce over the puddings while they are still hot helps to be absorbed, giving the puddings a gooey, sticky texture. You can even poke some small holes into the puddings first.
    2. This recipe will make 6 large puddings when using 250ml capacity ramekins or 10-12 small puddings when using 100ml capacity ramekins.
    3. Entertaining? Make the puddings and sauce ahead and keep them in the fridge, ready to reheat and serve. This makes it a great, stress-free dessert!
    4. Serve them warm, with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
    5. Cooking times will vary, depending on your oven and the size of the ramekins used.
    6. If you prefer, you can make it into one large pudding. Just make sure you increase the cooking times.
    7. Dates – for caramel flavour and sweetness as well as moisture. Pitted, dried dates or Medjool dates can be used. I just use regular, dried dates which are soaked in water and bicarb before preparing the batter, to soften them.
    8. Storage; Sticky date puddings (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days, or in the freezer for up to 3 months.
    9. Freezing; Yes, both the puddings and the caramel sauce can be frozen. To freeze, place the cooled puddings and sauce into airtight containers and place in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving as normal.
    10. Reheating; To reheat, line an oven dish with baking paper and place the puddings into the dish. Cover with aluminium foil and reheat at 180C/356F for 8-10 minutes, or until steaming hot. Alternatively, microwave the puddings until steaming hot. The sauce can be reheated in a small saucepan over low heat, until hot.

    Nutrition

    Calories: 606kcal | Carbohydrates: 86g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 116mg | Sodium: 369mg | Potassium: 277mg | Fiber: 3g | Sugar: 62g | Vitamin A: 915IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Kelli

      July 14, 2021 at 2:28 pm

      5 stars
      So easy and delicious! I made it in the thermo. Will definitely be making this again. Thank you!

      Reply
      • Lucy

        July 17, 2021 at 9:42 am

        Yay! I'm thrilled you liked it!

        Reply
    2. Tan

      June 22, 2021 at 3:54 pm

      5 stars
      Tried this yesterday, it's absolutely delicious! The recipe is also super easy to follow, thank you Lucy!

      Reply
      • Lucy

        June 23, 2021 at 7:56 am

        I'm so thrilled you liked it!

        Reply
    3. Estelle

      June 28, 2020 at 10:32 am

      Made this in the Thermie - yummo !!

      Thanks

      Reply
      • Lucy

        June 29, 2020 at 8:16 am

        Yay!!

        Reply
    4. Kristen

      June 13, 2020 at 9:58 pm

      This worked perfectly! Thank you so much for this recipe.

      Reply
      • Lucy

        June 15, 2020 at 7:59 pm

        My pleasure!

        Reply
    5. Loretta

      May 09, 2020 at 6:54 pm

      Thank you so much for providing both ways to make Ive so wanted to make my own sticky date pudding as I can’t always get them at my local cafe as a treat. I have a thermo but love using it only for some things and conventional for more. Perfect recipe and explanation of using both ways to cook. So pleased with results. Cheers

      Reply
      • Lucy

        May 11, 2020 at 7:59 am

        Oh I'm so glad! Thank you!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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