Indulge yourself and your family with this delicious Self-saucing Sticky Date Pudding. This classic recipe combines the rich sweetness of dates with a moist, sponge-like cake, all topped with a luscious, caramel sauce that magically forms as it bakes. Perfect for any occasion, this dessert is sure to become a favourite and whats more, it is so quick and easy to prepare!
Imagine sinking your spoon into a warm bowl of sticky date pudding, the aroma of caramelised dates wafting through the air, and a rich, velvety sauce oozing from every bite?
This is such a great dessert for family, friends and/or when entertaining. You can make the pudding batter earlier on and chill until required (or leave at room temperature for up to 2 hours) then its just a matter of mixing the quick sauce (which you can already have ready-to-go in a saucepan) and pouring it over the pudding which takes less than 5 minutes. Pop it in the oven and 40-45 minutes later, dessert is ready!!
Serve with vanilla ice cream, whipped cream, dollop cream or a store-bought or homemade vanilla custard! You could garnish with some fresh berries if they are in season…
The beauty of this recipe lies not only in its taste but also in its simplicity. With just a handful of basic ingredients that you likely already have in your pantry, you can whip up this indulgent treat in no time. It’s the perfect solution for those days when you’re craving something sweet but don’t want to spend hours in the kitchen.
But perhaps the most magical element of this dessert is the self-saucing nature of the pudding. As it bakes, a velvety sauce forms beneath the surface, creating a delightful contrast of textures and flavours. In each spoonful you get that sweet, sticky perfection that will have you coming back for more.
So why wait? Treat yourself to a bowl of this irresistible Self-Saucing Sticky Date Pudding.
Self-Saucing Sticky Date Pudding
Self-Saucing Sticky Date Pudding (So Easy!)
Equipment
- 8 cup capacity ovenproof dish
Ingredients
PUDDING MIXTURE
- 1 ¼ cups (200g) pitted dried dates, roughly chopped
- 1 ½ cups (225g) self-raising flour
- ½ cup (110g) brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 60g butter, melted and cooled
- ½ cup (125ml) full cream milk
- 1 teaspoon vanilla extract
SAUCE
- 2 tablespoons golden syrup
- ½ cup (110g) brown sugar
- 40g butter, chopped
- 2 cups (500ml) boiling water
TO SERVE – (PICK ONE)
- Vanilla ice cream
- Cream (whipped or dollop)
- Custard
Instructions
PUDDING MIXTURE
- Place dates into a heatproof bowl. Pour over enough boiling water so they are fully covered. Set aside for 10 minutes to soften. Drain well.
- Preheat oven to 180℃ (160℃ fan forced). Grease an 8 cup capacity ovenproof dish with non-stick cooking spray. Whisk flour, brown sugar, ginger and cinnamon in a bowl, make a well in the centre. Add the melted butter, milk, vanilla extract and the drained dates, mix until combined. Transfer mixture to the prepared dish and smooth the surface. Set aside.
SAUCE
- Place the golden syrup, brown sugar, butter and water into a saucepan. Stir over a medium heat until the sugar has fully dissolved.
TO BAKE
- Pour the sauce over the back of a metal spoon to cover the pudding mixture. Transfer to the oven and bake for 40-45 minutes or until firm in the middle when gently pushed with your finger. Remove and stand for 5 minutes. Garnish with dusted icing sugar and serve with ice cream, cream or custard.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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