If you’ve never tried Sticky Date Pudding, you haven’t really lived.  I recommend serving it with plain whipped cream because, believe it not, it helps ‘cut’ the richness of the sauce.


  • 300g soft, pitted dates, (such as Medjool), chopped
  • ½ teaspoon baking soda
  • 1¼ cups boiling water
  • 3 tablespoons (60 g) unsalted butter, softened
  • ¾ cup fine white sugar (caster sugar)
  • 2 eggs
  • 1 cup (150g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla essence

Preheat oven at 350°F

Place chopped dates and baking soda in a bowl, pour boiling water over and mix. Allow to stand until cool.

Sift baking powder and flour together in a bowl.

Cream butter and sugar until light and creamy. Add eggs one at a time and beat well after each. Add vanilla, fold in flour and then date mixture.

Pour mixture into square cake tin lined with baking paper and bake 40 – 45 mins (or until cake springs back when touched).

Caramel Sauce

  • 1 cup brown sugar
  • 1 cup whipping cream
  • ¾ cup butter
  • 1 teaspoon vanilla essence

Place all ingredients in a saucepan and bring to a gentle boil. Simmer for 3 minutes, stirring well. Pour over pudding and serve warm.

serves 6 – 8 (for larger quantity double all ingredients except baking soda)