Sticky date pudding

    1 hour 15 min

    This rich, delicious, and luxurious dessert is a great comfort on a cold winter's night.

    34 people made this

    Serves: 12 

    • 125g (4 1/2 oz) plain flour
    • 1 teaspoon baking powder
    • 75g (2 1/2 oz) dark chocolate, grated
    • 200g (7 oz) chopped pitted dates
    • 300ml (11 fl oz) water
    • 1 teaspoon bicarbonate of soda
    • 60g (2 oz) softened butter
    • 150g (5 oz) caster sugar
    • 2 eggs
    • 225ml (8 fl oz) double cream
    • 225g (8 oz) dark brown soft sugar
    • 225g (8 oz) butter
    • 2 tablespoons icing sugar for dusting
    • 6 scoops vanilla ice cream (optional)

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin. Whisk together the flour, baking powder and chocolate in a small bowl, and set aside.
    2. Bring the dates and water to the boil in a saucepan over high heat. Remove from the heat, and stir in the bicarb. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully purée until smooth; set aside.
    3. Cream 60g of butter together with the caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date purée until well blended. Spoon into the prepared muffin tin.
    4. Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar and 225g of butter in a saucepan over medium low heat until the butter melts; set aside.
    5. When the puddings have baked for 25 minutes, remove them from the oven, and cool in the tin for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking tray. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
    6. To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with icing sugar, and top with a 1/2 scoop of ice cream. Repeat with the remaining date puddings.


    Try serving with custard instead of ice cream.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    My husband and I now live in Ireland. This was excellent! I no longer own a food processor, so I simply "cooked" the dates until they were smooth. Having read lots of Sticky Pudding recipes, I desired a thicker sauce. I cooked the sauce to more of a caramel. Removed the puddings from the pan, placed a small amount of sauce in the individual dishes, placed the puddings and poured the sauce over them and let them sit. They were placed back into the oven prior to serving to warm them and the sauce. Exactly how they are "done" over here. Next time I will serve them with a traditional custard as well. Thank you for sharing an easy and great recipe.  -  09 Oct 2008  (Review from Allrecipes US | Canada)


    This was great! everyone simply loved it!! I would reduce the sauce by half next time tho..  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    I love 'sticky date pudding' but I leave the chocolate out and I also add 1 tbls of dark rum  -  11 Nov 2010  (Review from Allrecipes US | Canada)