Sticky Date Pudding with Caramel Sauce

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

5 from 6 votes

Print Pin

Course: Dessert

Cuisine: pudding, winter recipes

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: serves

Calories: 510kcal

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

Make ahead of time - the puddings and sauce can be made a day or two before required. Keep in the fridge, ready to reheat and serve.
Pour the sauce over the pudding while it is still hot. This help the sauce to be absorbed well giving the pudding a gooey, sticky texture.
Serve warm - with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
To make individual serves in ramekins rather than one large pudding, use this recipe, the cooking time will be adjusted to the smaller serves too.
If you don't have a food processor or Thermomix, you can still make this pudding in a large bowl with hand-held beaters or a stand mixer.
Storing - sticky date pudding (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days.
To reheat - place the pudding in a baking dish and cover with aluminium foil. Reheat at 180 degrees celsius (fan forced) for 8-10 minutes, or until heated through. Alternatively, microwave the pudding until steaming hot.
The sauce can be reheated in a small saucepan over low heat, until hot, then poured over the pudding.
Freezing - place the cooled pudding and sauce into separate airtight containers and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving.