Sticky date & caramel pudding

It is a cold night, it should be raining but this is South Aussie and it never rains, bbrrrr you sit drowsy in front of the fire dreaming…if you are like me your dreams are filled with pastry, beef and burgundy pies, fruit pie, tarts and puddings chocolate self saucing mmmmm sticky date oh yes yes a sticky date pudding POP the dream is shattered by the washing machine finishing another wet load to drape over every surface inside in the hope that it will dry sometime this winter.

Now this pudding is easy, delicious, and self saucing whats not to love? I made a double quantity (because who can resist a second helping!) and the only half decent bowl big enough to contain it was the big rimmed pasta bowl, nevertheless it was the right capacity ( enough for 12 people) so I pushed on and baked the pudding in it all the same.


The best part of the whole show is the caramel sauce, it is so easy, just sprinkle and pour ( sounds like some cheesy marketing line doesn’t it ) but its true and it worked a treat.

Ingredients (serves 6)

  • Melted butter, to grease
  • 150g pitted dates, coarsely chopped
  • 125ml (1/2 cup) water
  • 1/2 tsp bicarbonate of soda
  • 2 tsp finely grated fresh ginger
  • 150g (1 cup) self-raising flour
  • 55g (1/4 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) milk
  • 60g butter, melted
  • 1 egg, lightly whisked
  • Vanilla ice-cream, to serve
  • Caramel sauce
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 tbs cornflour
  • 375ml (1 1/2 cups) boiling water
  • 1 tbs golden syrup


  1. Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease.
  2. Combine the dates and water in a saucepan. Bring to the boil over high heat. Remove from heat. Add the bicarbonate of soda and ginger and combine. Set aside for 15 minutes to cool.
  3. Sift the flour into a large bowl. Add the sugar and combine. Make a well in the centre. Combine the milk, butter and egg in a jug. Gradually pour the egg mixture into the flour mixture and combine. Add the date mixture and combine. Pour into the prepared dish and use the back of a spoon to smooth the surface.
  4. To make the sauce, combine the sugar and cornflour in a bowl. Sprinkle over the pudding mixture in the dish. Combine the boiling water and golden syrup in a jug and pour over the sugar mixture.
  5. Bake in oven for 35-40 minutes or until a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool slightly. Serve with ice-cream, if desired.

Adapted from Good Taste – June 2006, Page 91
Recipe by Michelle Southan

One thought on “Sticky date & caramel pudding

Please leave a comment. We love to hear from you! And don't feel you have to be gentle on this site; constructive criticism is most welcome.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: