Sticky Date Pudding - Queen of Indulgent puddings

I can't leave the forbidden fruit desserts without including the Queen of indulgent puddings - Sticky Date Pudding. I love the word, 'Pudding'.  It is so English with a posh, nanny  accent. Here we tend to call such a dish, Dessert

This recipe is super easy and is generally loved by all members of the family. 

Then of course, this takes me full circle to a more healthy Moroccan Orange and Date Salad which is served as a dessert. When it is included in a future blog, will be the time to tell how healthy dates are.   Once you start this process you can never end.


 Sticky Date Pudding

Preheat oven to 180°C - 355F.  Grease and line the base of a 7cm deep, 22cm (base) cake pan, (or separate dishes if preferred


250 g chopped pitted dates
1 tsp bicarbonate of soda
1 1/2 cups boiling water
125g/ 4oz / butter at room temperature
1 cup brown sugar (or less as Clara would do)
2 eggs
1 3/4 cups self raising flour
1 tsp vanilla essence

Caramel sauce

1 cup brown sugar
1 1/4 cups  thickened cream
1/2 teaspoon vanilla extract
Stir sauce ingredients in a pan on medium heat for 5 mins, until sugar dissolves and sauce is smooth and heated through.

Method to make pudding
Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes. 

Using an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well  after each addition.  Fold in flour and date puree until just combined.  Pour into prepared pan and bake for 40-50 mins until a skewer inserted comes out clean.  Stand for 5 mins, then turn out onto a wire rack to cool slightly. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce on the side and vanilla icecream.

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