Sticky date pudding

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 1 hour 30 minutes
  • Servings 12 portions
  • Pudding
  • 60 g unsalted butter, softened, plus extra for greasing
  • 200 g pitted dates
  • 300 g water
  • 2 tsp bicarbonate of soda
  • 170 g raw sugar
  • 2 eggs
  • 1 tsp natural vanilla extract
  • 170 g self-raising flour
  • Sauce
  • 250 g pouring (whipping) cream
  • 200 g brown sugar
  • 130 g unsalted butter, cut into pieces
  • 1 tsp natural vanilla extract



    1. Preheat oven to 180°C. Lightly grease a straight-sided loaf tin (22 x 8 cm) and line the base with baking paper. Set aside.
    2. Place pitted dates into mixing bowl and chop 8 sec/speed 7.
    3. Add water and heat 5 min/100°C/speed 1, then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.
    4. Add bicarbonate of soda and combine 3 sec/speed 2. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
    5. Place raw sugar into mixing bowl and mill 10 sec/speed 9.
    6. Insert butterfly whisk. Add butter and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then mix for a further 1 min/speed 4 or until light and creamy.
    7. Mix speed 4, adding eggs 1 at a time through hole in mixing bowl lid until combined. Remove butterfly whisk.
    8. Add natural vanilla extract, self-raising flour and reserved date mixture and combine 5 sec/speed 4. Scrape down sides of mixing bowl with spatula and repeat mixing if needed.
    9. Pour mixture into prepared tin and bake for 50 minutes (180°C) until golden brown. Allow pudding to cool in tin for 10 minutes before transferring onto serving plate. Set aside and keep warm. Clean and dry mixing bowl.


    1. Place pouring (whipping) cream, brown sugar, butter and natural vanilla extract into mixing bowl and cook 5-7 min/80°C/speed 4 or until desired consistency is achieved. Pour sauce over warm pudding and serve.

    Tips & Tricks

    • Individual steamed sticky date puddings: half-fill 12 lightly greased silicone cupcake moulds with mixture. Place into Varoma dish and onto Varoma tray (allow at least a 1-2 cm gap around the top of the cupcake moulds as the puddings will rise during steaming). Place 1500 g water into mixing bowl and place Varoma into position. Secure Varoma lid and steam 23-30 min/Varoma/speed 1, depending on the size of your puddings. Puddings are cooked when a wooden skewer inserted into the centre of a pudding comes out clean. Repeat with remaining batter in batches as required.

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