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An individual sticky date pudding drizzled with caramel sauce and topped with whipped cream on a plate

Easy Sticky Date Puddings with Caramel Sauce

Quick & easy Sticky Date Puddings with Caramel Sauce = the BEST comfort food dessert! These are sure to become a family favourite after just one bite...
5 from 10 votes
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Course: Dessert
Cuisine: Puddings
Keyword: Sticky Date Puddings with Caramel Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 serves
Calories: 606kcal

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 ramekins (or 8-10 small ramekins) 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.

Thermomix Method

  • Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large ramekins (or 8-10 small ramekins) 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).

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