Sticky Date Pudding with Burnt Caramel Sauce

Warm yourself by the fire this winter with this wonderfully sticky date pudding, which is both sweet and a little tangy. It’s complimented by the smooth and rich flavours of the caramel sauce.

Makes: 8 servings || Takes: 55 Minutes


2 cups pitted dates, finely chopped

1 cup boiling water

1 teaspoon bicarbonate of soda

125g butter, softened

3/4 cup brown sugar

3 eggs

1 cup self-raising flour

1/2 cup plain flour

1 teaspoon ground cinnamon

Double cream, to serve

Burnt caramel sauce

1 cup caster sugar

300ml pure cream

1 teaspoon sea salt flakes

50g butter


Preheat oven to 180C/160C fan-forced.

Grease 8 holes of 2 x 6-hole, 3/4-cup-capacity Texas muffin pans. Line base of each hole with a round of baking paper.

Combine dates, boiling water and bicarbonate of soda in a large heatproof bowl. Set aside for 10 minutes to soak.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition until just combined. Stir in combined flours, cinnamon and date mixture. Spoon evenly among prepared holes. Bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 pudding comes out clean. Set aside for 10 minutes to cool.

Meanwhile, make burnt caramel sauce place caster sugar in a large, deep frying pan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 6 to 8 minutes until sugar melts and caramelizes to a dark brown. Remove from heat. Carefully pour in the cream (mixture will spatter at this stage). Add salt and butter. Return to low heat. Cook, stirring, for 5 minutes or until toffee dissolves and sauce thickens slightly.

Transfer puddings to serving plates. Drizzle with hot caramel sauce. Serve with double cream.