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Icky Sticky Date Pudding


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  • 430g (14 oz) brown sugar
  • 240g (8 oz) unsalted butter
  • 250g ( 8 oz) cream
  • 175 g (6 oz) dates
  • 1 tsp baking soda
  • 300 ml (10 oz) boiling water
  • 60g (2 oz) unsalted butter
  • 100g (3 ½) brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 230g (7 oz) flour
  • 1 ½ tsp baking powder
  • 150g (5 oz) bittersweet chocolate



Step 1

Boil first 3 ingredients together for 5 minutes or until mixture starts to go brown and thicken slightly. Pour half of this sauce into 8” springform pan that has been lined with buttered aluminum foil. Reserve the rest of the sauce. Preheat oven to 350. Pit dates and place with baking soda. Pour over the boiling water and allow to cool. Combine butter, sugar and vanilla and beat until creamed. Add egg and then stir in date mixture. Mix flour and baking powder together and fold through dates mixture until evenly mixed. Roughly chop chocolate and stir through. Pour into lined tin and bake 30 minutes then decrease to 315 and cook another 60 minutes. Serve hot with reserved sauce.

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