The Best Sticky Date Pudding
The best, the very best, and nothing but The Best Sticky Date Pudding.
For the sponge:
  • 1 cup (170g) dates
  • ½ cup (125ml) water
  • 1 stick (100g) butter
  • 1 + ¼ cup (185g) plain flour
  • ½ cup (110g) caster sugar
  • ½ cup (110g) brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 2 eggs
For the sauce:
  • ¾ cup (150g) brown sugar
  • ¾ cup (150g) butter
  • ⅔ cup (175ml) heavy cream
  • 1 tsp vanilla
  1. Preheat the oven to 180C/375F and grease a 9x9in (24x24cm) dish. (or any dish of approximately the same size).
  2. Roughly chop the dates and put them in a saucepan with the water. Bring to the boil, leave for about 30 seconds, and then turn off the heat.
  3. In a stand mixer, cream the butter until it is light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined and sandy-looking.
  4. Add in both eggs and mix until just combined. Add the dates and water, and mix again until everything is smooth and combined.
  5. Scrape the batter into the baking dish, and place into the oven for 20-25 minutes, or until the cake springs back when lightly touched.
  6. While the cake is baking, make the sauce by combining all the ingredients in a saucepan and bringing them to the boil (I use the date saucepan). Boil for about 1 minute, and then set aside to cool slightly.
  7. When the sponge is ready, drizzle over about ¼ of the sauce, and then serve warm with the rest of the sauce to pour over as you go! Perfect with ice cream, or double cream.
Recipe by The Sugar Hit at