Sticky Date Pudding

Sticky Date Pudding

  • Servings: 8 - 12
  • Difficulty: Easy
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Prep: 40 minutes |  Cooking: 40 minutes | Oven: 180 °C / 355 °F

Fav Aussie (passed on from our British friends) dessert!

Acknowledgment: Kudos to my mum (family favorite)



  • 7 oz dry dates (chopped into thirds)
  • 6 or 7 fresh dates (halved)
  • 1 level teaspoon bicarb soda
  • 2 oz (57g) butter
  • 2 eggs
  • 6 oz (170g) self raising flour
  • 4 oz (115g) caster sugar
  • 1/2 teaspoon vanilla essence


  • 4 oz 115g) soft brown sugar
  • 6 tablespoons double cream
  • 2.5 oz (70g) butter
  • Half teaspoon vanilla essence


  1. PUDDING: Pour half pint boiling water over dry (NOT fresh) dates. Add bicarb soda and leave to stand.
  2. In a small bowl, cream butter and sugar. Add (beaten) eggs a little at time and beat well.
  3. Fold in sifted flour and stir in dates with their liquid and the vanilla essence.
  4. Line cake tin with baking paper and then grease paper and tin.
  5. Pour mx into tin and place in halved fresh dates. Bake 180 °C / 355 °F for 30-40 mins (more like 40).
  6. Take out and prick holes with skewer gently, to pour little hot sauce over pudding and then place the cake back in the oven for a few minutes. Take out of oven, cool and turn onto plate.
  7. SAUCE: Place all ingredients into a little saucepan. Gently bring to boil, then simmer for 3 mins (taste and adjust, if necessary – maybe more cream).
  8. To serve heat cake in microwave. Heat sauce on stove.