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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 28 votes
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Course: Dessert
Cuisine: Puddings
Prep Time: 20 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 40 minutes
Servings: 6 serves
Calories: 606kcal
Cost: $5

Equipment

  • Food processor or Thermomix
  • Oven

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