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Sticky date pudding served in a white bowl with caramel sauce and a scoop of vanilla ice cream, dusted with icing sugar, on a white timber background with a baking dish and ice cream scoop nearby in natural light.

Self-Saucing Sticky Date Pudding

A warm, comforting Sticky Date Pudding with a fluffy, tender sponge and a rich self-saucing caramel that forms as it bakes. Made with simple pantry ingredients and ready in under an hour - the perfect cosy dessert for family or entertaining.
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Prep Time:10 minutes
Cook Time:45 minutes
Course: Dessert
Cuisine: Western
Keyword: Dates, Easy Pudding, self-saucing sticky date pudding, sticky date pudding
Servings: 6 - 8
Author: Kate Brodhurst

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

MAKE THE 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 shallow 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

  1. 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.