Sticky Date Pudding

The ultimate rich Sticky Date Pudding with caramel sauce recipe... this is an all-time classic favourite! The perfect winter comfort food.

5 from 7 votes

Print Pin

Course: Dessert

Cuisine: pudding, winter recipes

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serves

Calories: 510kcal

Cost: $5

Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
Place dates, boiling water and bicarbonate of soda into a food processor and leave for 5 minutes.
Add the 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.
Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture springs back when touched in the centre.
To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.

Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
Place dates, boiling water and bicarb soda into the Thermomix bowl. Leave for 5 minutes.
Add butter, caster sugar and brown sugar and mix for 10 seconds on Speed 6. 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 for 5 seconds on Speed 6. Scrape and repeat for a further 5 seconds.
Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture springs back when touched in the centre.
To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into the Thermomix bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.

RECIPE NOTES & TIPS

Pour the caramel sauce over the pudding while it’s still hot – it soaks in beautifully and makes the pudding extra sticky!
Soften dry dates – if your dates are firm, soak them a little longer to avoid lumps.
Don’t overmix – just mix until combined to keep the pudding soft.
Make ahead – pudding and sauce can be made up to 2 days in advance.
Serving suggestion – try it with custard, whipped cream, or all three!
Reheating – cover pudding with foil and reheat at 180°C for 8–10 minutes, or microwave individual portions.
Freezing – freeze pudding and sauce separately for up to 3 months. Thaw overnight before reheating.
Mini puddings – reduce baking time to 15–20 minutes if using ramekins.
No food processor? – use a stick blender or mash dates with a fork, then mix by hand or stand mixer.