Sticky Date Pudding with Toffee Sauce Recipe

Publish Date
Wednesday, 30 September 2015, 1:21PM

Moist and sweet, full of sticky dates and lots of caramel flavour, serve up this delicious dessert that everyone will love.

Serves: 6
Total Time: 50 minutes

For the puddings:
250g (1½ cups) deseeded dried dates, roughly chopped into small pieces
312ml (1¼ cups) water
1 teaspoon baking soda
60g (1/4 cup) salted butter, chopped roughly
2 large eggs
1 teaspoon (5ml) vanilla extract
188g (1¼ cups) self-raising flour
150g (2/3 cup, firmly packed) brown sugar
Peacans for decorating

For the toffee sauce:
1 cup firmly packed brown sugar
60g butter
300ml pure cream

For the puddings:

  1. Place the dates and the water in a medium sauce pan over a high heat.
  2. When the date mixture starts to boil, add the bicarb soda and the butter and remove from the heat.
  3. Set saucepan aside and allow mixture to cool for 25 mins. During this time the butter will melt.
  4. Preheat oven to 180 degrees If you have a fan forced oven preheat it to 160 degrees.
  5. Grease 6⅔ cup capacity muffin pans or ramekins.
  6. Transfer the date mixture to a medium mixing bowl.
  7. Using a hand-held beater or whisk, add the eggs and vanilla to date mixture until combined (this should take less than 30 seconds).
  8. Mix the flour and brown sugar together, breaking up any lumps of sugar.
  9. Add the flour/sugar mixture to the date mixture and fold through until combined.
  10. Spoon mixture into prepared pans.
  11. Bake for 30 minutes or until a skewer inserted comes out clean.
  12. Allow to cool in pans for 5 mins and then turn upside down on a plate.
  13. Smother with toffee sauce and serve with ice cream and crushed or crumbled pecans ontop.

For the toffee sauce (makes 2 cups): 

  1. Place sugar, butter and cream in a saucepan over medium heat.
  2. Cook, stirring, without boiling, for 4 minutes or until sugar dissolves. Bring to the boil.
  3. Once at the boil, reduce heat to low.
  4. Simmer for 5 minutes or until thickened.

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