Extra Sticky, Sticky Date Pudding

Extra Sticky, Sticky Date Pudding


Servings 8
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

4.1 based on 17 ratings.


  • 250 g Dates seed removed, diced finely
  • 1.75 cups Self Raising Flour sifted
  • 130 g Butter
  • 1 cup Brown Sugar
  • 1/2 tsp Salt
  • 1.5 cups Boiling Water
  • 2 Eggs
  • 1 tsp Bicarbonate Soda
  • Butterscotch Sauce:
  • 150 g Butter
  • 1.5 cups Brown Sugar packed hard
  • 500 ml Thickened Cream
  • 2 tsp Vanilla Extract

Nutrition Information

Qty per
98g serve
Qty per
Energy 350cal 358cal
Protein 5g 5.1g
Fat (total) 4.05g 4.14g
 - saturated 1.71g 1.74g
Carbohydrate 25g 26g
 - sugars 16.5g 16.9g
Dietary Fibre 0.5g 0.51g
Sodium 208mg 213mg

Nutritional information does not include the following ingredients: Boiling water

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Extra Sticky, Sticky Date Pudding

I’m afraid to admit that I’ve only been converted to Sticky Date Pudding in the last few years…..

Maybe I had one too many ‘bad’ Sticky Date Puddings before I got to try a good one.  But it the perfect Winter Dessert.  And as there is NEVER enough sauce, so this recipe for Extra Sticky Sticky Date Pudding has loads of extra – plus you can freeze it so you can have Extra Sticky, Sticky Date Pudding whenever you like!  #Winning!

Sure, there are loads of ingredients and it does take a bit of time – it isn’t a very simple recipe – but I promise you the results will be totally worthwhile!  It is the ultimate ‘Birthday Cake’ for a grown up!

Serve our Extra Sticky Sticky Date Pudding with:


  1. Preheat the oven to 180 degrees.

  2. Grease a deep lamington tin, loaf pan or 22cm cake tin well with butter or line with baking paper.

  3. Place the dates, bicarbonate of soda and boiling water in a bowl, stir cover and allow to steep for 30 minutes to allow the dates to soften.

  4. Place the date mixture into a food processor and process until puréed.  Set aside.

  5. Beat together the brown sugar and butter until creamy.

  6. Add the eggs, one at a time, and beat until well combined before adding the next egg.

  7. Fold in the sifted flour and salt until the mixture is just combined.

  8. Pour the batter into the prepared dish and bake for 30 - 35 minutes or until a skewer comes out of the middle clean.

  9. Cool in the tin.

  10. Place all the butterscotch sauce ingredients into a saucepan and heat gently until combined.

  11. Turn up the heat until the mixture boils.

  12. Boil for a few minutes or until mixture slightly thickens.

  13. Allow cooling for a few minutes.

  14. Grab a skewer and poke many small holes into the prepared pudding.  This will allow the hot sauce to penetrate the cake.

  15. Pour the hot sauce over the top.To serve, cut a slice of the pudding and pour the hot butterscotch sauce over the top.

  16. Serve with cream or vanilla ice cream and custard.

Recipe Hints and Tips:

  • The pudding may be frozen for up to two months sealed in an air tight container.
  • Butterscotch sauce can be made a day or two ahead and kept sealed in the fridge.  Reheat to serve.

Extra Sticky Sticky Date Pudding | Stay at Home Mum

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar