Sticky Date Pudding
Prep:  15 mins + standing time
Cook:  30 mins
Serves:  10
Average: 4.4 (25 votes)
Difficulty:
Cuisine:
Saved:
British
593
Recipe by: Western Star
Whip up a homemade Sticky Date Pudding with luscious salted caramel sauce for your next special occasion or dinner party. It's the perfect indulgent dessert!
Credit: Whisk Media Group
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Play Video: Sticky Date Pudding with Salted Caramel Sauce
Sticky Date Pudding
Ingredients:
Sticky Date Pudding
Salted Caramel Sauce
Method:
Sticky Date Pudding
  1. Preheat oven to 160C fan forced. Grease and line the base and sides of a 22cm square pan with butter and baking paper.
  2. Combine dates, soda and boiling water in a heatproof bowl. Allow to stand for 20 minutes until dates are soft.
  3. Process date mixture in a food processor. Add butter, sugar, vanilla and eggs and process until smooth. If you have a large food processor, add sifted flour and baking powder and process until smooth. Or tip date mixture into a large bowl, add flour and baking powder and stir until combined.
  4. Pour into prepared pan. Bake for about 1 hour or until cooked when tested with a skewer. Cover with foil if overbrowning while cooking.
  5. Cool pudding for 30 minutes in pan before turning upside-down on a flat surface onto a piece of baking paper. Allow to cool. This will flatten the top.
  6. Invert back onto a serving plate to serve warm or allow to come to room temperature.
  7. Make salted caramel sauce.
  8. Serve with sauce poured over the pudding and whipped cream on the side.
Salted Caramel Sauce
  1. Combine all ingredients in a medium saucepan over a medium heat. Stir until sugar dissolves. Bring to the boil. Gently boil for 5 minutes, or until slightly thickened. Remove and allow to cool to warm.
Tips & Hints:
  • Use the large 600ml Western Star thickened cream so you can use half in sauce and whip remaining to serve with pudding.
  • Cake will stay fresh for 4 days. Wrap and freeze left over pieces so they can be defrosted and warmed in the microwave for a quick dessert.
  • Salted Caramel Sauce will keep in the fridge up to week. Reheat in microwave to serve.
Western Star Chef’s Choice Butter
Western Star Thickened Cream
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