Bec’s Sticky Date Pudding


sticky-date-pudding1Well is it cold enough for Sticky Date yet?  I reckon so. 

This is a light textured sticky date that can be served any time of the year.   I like to think that these cold winter days and nights are meant for comfort food, and we don’t have to feel guilty. 😉  Well, that’s my excuse. 

I’ve written this recipe with minimal instruction. I’ve noticed in bake club, some people (when they’re tired) go for the recipe’s that have the least amount of instruction.  I guess they think they’re easier.  Actually, they can be harder for those that don’t know many techniques because some recipes assume you know.  To be able to write limited instructions you rely on people understanding these simple baking skills.  Not much to this one though, I’m sure you’ll get it right.  Let me know what you think. 

Sticky Date from the Apple Pot Cafe

Bec's Favorite Sticky Date Pudding
Soft light sticky date cake, with a melt in your mouth butterscotch sauce
Serves: 1
  • For the pudding
  • 170 g dates
  • 1 tsp. Bi-Carb Soda
  • 1 cup Boiling water
  • 60 g butter
  • 170 g Brown Sugar
  • 2 Eggs
  • 170 g S.R. Flour
  • 1 tsp. Vanilla
  • For the Sauce
  • 300 g Brown sugar
  • 300 ml Cream
  • 100 g Butter
  • 1 tsp. Vanilla
  1. Method for the pudding
  2. Set the oven to 160 c
  3. Chop Dates add Bi- Carb, soak in boiling water
  4. Mix the rest of the ingredients in a bowl till smooth.
  5. Fold in pureed Date mix
  6. Bake in a greased Springform tin at 180 c Approx. 30 mins
  7. Method for the Sauce
  8. Mix all ingredients, cook on the stove top til golden and sticky
  9. Serve warm with thick cream or vanilla ice-cream.




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