The Best Sticky Date Pudding

The Best Sticky Date Pudding | The Sugar Hit!


Oh sweet nectar of the gods. Sweet delicious river of molten sugar, butter and cream. How could anyone call you bad?


How could anyone ever look upon the glory of the Stick Date Pudding, swathed as it is in it’s butterscotch blanket, and call it ‘bad for you’?


The Best Sticky Date Pudding | The Sugar Hit!


I just refuse to accept any wisdom, conventional or otherwise, that would have me believe my Sticky Date Pudding is anything other than a joy and a delight.


Nothing that brings this level of happiness could possibly be anything other than a minor miracle. I mean, it’s about as close to a hug as a plate of food can get.


The Best Sticky Date Pudding | The Sugar Hit!


It glistens, the light bouncing off it’s toffee cloak winking deliciousness at you. The tender sponge slowly slurping up all that delicious sauce as it sits, waiting patiently for you.


I believe that joy is as important a part of any diet as getting up off the couch every now and then is an important part of life. And they’re both important for the same reason: you’d be missing out otherwise.


The Best Sticky Date Pudding | The Sugar Hit!


I guess I’m just enthusiastic about life, you guys. And it’s that same enthusiasm that sees me hitting the yoga mat, going for a walk with my boyfriend and hoeing into plates of this delicious Sticky Date Pudding. And it is delicious. I have spent years honing my recipe, and I finally have it. This is my ultimate.


It’s tender, but still squidgy and dense. It’s sweet, but not achingly so. It’s buttery, and dark and complex. It’s a dream. So tell me, what are you enthusiastic about? And do you believe in some foods being ‘bad’ and others being ‘good’? I think it’s bunk, ya’ll.


xx Sarah.


The Best Sticky Date Pudding | The Sugar Hit!


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.


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