Self-Saucing Sticky Date Pudding (So Easy!)
Indulge yourself and your family with my divine 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!
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.