Sticky Date Pudding

I'm not usually a sticky date pudding fan, but there's something about enjoying it at Christmas that makes it hard to resist. With so many variations out there—whether made with sherry or rum, and served with ice cream or custard—the possibilities are endless. This recipe is all about indulgence, combining the soft, moist texture of the pudding with a rich, gooey caramel sauce. Whether you serve it cut into wedges or baked as individual portions, this sticky date pudding is sure to satisfy any sweet tooth!

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Ingredients:

Sticky Date Pudding

For the Pudding:

1.5 cups dates, pitted and chopped

1 cup boiling water

1 teaspoon bicarbonate of soda

125g butter, softened

2 eggs

3/4 cup brown sugar

1 teaspoon vanilla extract

1.5 cups self-raising flour

Cream (for serving)

For the Caramel Sauce:

60g butter

1 cup brown sugar

1 cup pouring cream

1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 180°C. Brush a round 20cm cake tin with melted butter to grease, and line the base with baking paper.

Place the chopped dates and boiling water in a medium pan over high heat and bring to the boil. Once the water is boiling, stir in the bicarbonate of soda and remove from the heat. Allow to stand for 5 minutes.

Add the date and water mixture, along with the butter and brown sugar, to a food processor. Mix well until everything is combined. Add the eggs and self-raising flour to the food processor and blitz until just combined. Pour the mixture into the prepared cake tin.

Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Allow the pudding to cool in the tin for about 10 minutes before cutting into segments to serve.

While the pudding is cooling slightly create the toffee sauce. Place the butter, brown sugar, cream, and vanilla extract in a saucepan over medium heat. Stir until the butter has melted. Bring the mixture to the boil and cook for about 5 minutes, or until it has thickened slightly.

Serve the sticky date pudding warm, drizzled with the toffee sauce and topped with cream or ice cream.

For individual sticky date puddings, bake the mixture in a 6-muffin tin for a more personal-sized dessert.