Little sticky date puddings with salted toffee sauce

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Total time 50 minutes
  • Servings 8 portions
  • Salted Toffee Sauce
  • 50 g unsalted butter, cut into pieces
  • 50 g treacle
  • 150 g pouring (whipping) cream
  • 2 tsp natural vanilla extract
  • 2 pinches sea salt
  • Sticky Date Puddings
  • 150 g pitted dates
  • 680 g water
  • 1 tsp bicarbonate of soda
  • 40 g unsalted butter, softened, plus extra to grease
  • 80 g dark brown sugar
  • 150 g plain flour
  • ½ tsp baking powder
  • 1 egg
  • 100 g pecan nuts


    Salted toffee sauce

    1. Place all ingredients into mixing bowl and cook 8 min/100°C/speed 2. without measuring cup. Transfer to a serving jug to keep warm and set aside.


    Sticky date puddings

    2. Place dates and 180 g of water into mixing bowl, and heat 4 min/100°C/speed 1.

    3. Add remaining ingredients, except the water, and mix 10 sec//speed 3. Divide mixture evenly between 8 greased dariole moulds, then place in Varoma dish and set aside. Rinse mixing bowl.

    4. Place 500 g water into mixing bowl. Place Varoma with puddings into position, secure Varoma lid and steam 30 min/Varoma/speed 1.

    5. Leave puddings to rest in moulds for 5 minutes, then unmould onto serving plates. Serve warm drizzled with toffee sauce.



    serving jug, silicone dariole moulds, serving plates



    simmering basket, measuring cup, Varoma dish


    Tips & Tricks

    • Puddings and sauce can be made up to 3 days ahead. Store separately in airtight containers in the fridge. Reheat toffee sauce using Warm Up mode in TM6 and puddings in a preheated 170°C oven for 5–8 minutes. 
    • Freeze baked puddings for up to 1 month. Thaw in the fridge before reheating.

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