Sticky Date Pudding with Caramel Sauce



300g chopped pitted dates

1 1/2 cups boiling water

1 tsp bicarbonate of soda

125g softened butter

1 cup brown sugar

2 tblsp date syrup

2 beaten eggs

1 3/4 cups sifted self raising flour

Caramel Sauce:

60g butter

1 cup brown sugar

300 ml thickened cream

1 tsp date syrup


  1. Place chopped pitted dates into a bowl, and add the bicarbonate of soda, and boiling water to the bowl. Leave the dates to soak, and re-hydrate.
  2. Using an electric mixer, cream the butter and sugar in a large bowl, until light and fluffy.
  3. Add the date syrup to the creamed mixture, and continue mixing until combined.
  4. While continuing to mix, add the beaten eggs slowly, until the eggs are completely combined into the butter and sugar mixture.
  5. Add the self raising to the creamed mixture, a mix in till well incorporated.
  6. Then add the soaked dates, and the remaining liquid, and mix well to form the cake batter.
  7. Pour the batter into am 8 inch greased and lined baking tin.
  8. Bake in a pre-heated oven at 180 degrees Celsius, for approximately 45-50 mins, or until cooked through and golden brown.


While the cake is in the oven, you can start on the caramel sauce.

  1. Melt the butter in a saucepan.
  2. Add the sugar, and stir in, till the sugar dissolves.
  3. Pour the thickened cream into the sauce mixture, and mix.
  4. Lastly, add in the date syrup, and stir.
  5. Pull the saucepan off the heat when the mixture boils and starts to thicken.
  6. Leave to the side, until the cake is done.


To serve this dessert, cut a slice of the warm cake, and place it on a plate. Add a few scoops of vanilla icing on the side, and then drizzle the warm caramel sauce over the pudding and ice cream.