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Why You’ll Love This Sticky Date Pudding Recipe

  • Time-saving goodness: Everything goes into the blender, cutting down prep time. 🙌
  • No fancy equipment: No mixers or complicated techniques, just your everyday blender and a spoon.
  • Decadent but easy sauce: That microwave butterscotch sauce is a game-changer – no saucepans, no stress!
  • Perfect for any occasion: Whether it’s a casual Sunday treat or a showstopper at your next dinner party, this sticky date pudding will leave your guests speechless. 😍
Tips for the Best Sticky Date Pudding Ever

  • Use Medjool Dates: If you can get your hands on Medjool dates, do it! They’re softer, juicier, and naturally sweeter than regular dried dates, making your pudding extra sticky.
  • Don’t skip the bicarb soda soak: This step softens the dates and brings out their caramel-like flavour. Letting the mixture sit for at least 5 minutes also makes blending a breeze.
  • Get creative with spices: While traditional mixed spice is fab, adding garam masala gives the pudding an exotic twist that’ll have people asking for your “secret ingredient.” 😉
  • Room temperature eggs are key: Cold eggs can mess with the batter’s texture. Just pop them out of the fridge 10 minutes before you start baking.
How to Serve Your Sticky Date Pudding

Pudding sticky date is best served warm. Right out of the oven, pour over a generous helping of that lush butterscotch sauce. 🍯 Pair it with:

  • Vanilla ice cream or whipped cream for a hot-cold sensation 🍦
  • A dusting of cinnamon on top for extra fragrance
  • Fresh berries to cut through the sweetness 🍓
  • A steaming mug of English breakfast tea or strong coffee ☕

For smaller gatherings, you can even bake the batter in individual ramekins for single-serve portions. Just reduce the baking time to about 20 minutes.

Storing and Reheating Leftovers (If There Are Any!)

If by some miracle you have leftovers (it happens, but not often!), here’s how to keep that sticky date pudding magic alive:

  • Fridge: Store your pudding in an airtight container for up to 4 days. The butterscotch sauce can also be refrigerated in a separate container.
  • Freezer: You can freeze the cake (without the sauce) for up to 3 months. Just wrap it well in cling film and pop it in a freezer bag.
  • Reheating: Warm your pudding in the microwave for 20-30 seconds. The sauce can also be reheated – just give it a stir to make it silky again.
Other Desserts You Should Definitely Try

If this Sticky Date Pudding has you hooked, here are a few more delicious ideas to try next:

Take a Snap and Share Your Creation!

There’s nothing better than seeing you all try my recipes! If you make this Sticky Date Pudding, don’t forget to snap a picture and tag me on Instagram @steph_cooks_stuff. I can’t wait to see your beautiful bakes! 💖

This Sticky Date Pudding is pure bliss with minimal effort. It’s the perfect dessert when you want something decadent but simple, with a luscious butterscotch sauce to top it off. Whether you make it for your family, a dinner party, or just to treat yourself (you deserve it 😉), this recipe is a guaranteed crowd-pleaser. Get your blender out and give it a whirl – dessert just got a whole lot easier! 🍰

Sticky Date Pudding
Steph de Sousa

Sticky Date Pudding

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5 from 1 vote
Say hello to your next must-try dessert: Blender Sticky Date Pudding! If any dessert embodies pure comfort and indulgence, it’s this timeless classic.
Print Recipe
prep time Prep Time 20 minutes
setting time Setting Time
 1 hour
total time Total Time 1 hour 20 minutes
Servings: 6
Course: Recipes
Cuisine: Australian
Calories: 455
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 1/4 cups dates
  • 1 1/4 cups boiling water
  • 1 tsp bicarbonate soda
  • 2 tbsp butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup self-raising flour
  • 2 tsp mixed spice or garam masala optional
Butterscotch Sauce:
  • 1 cup brown sugar
  • 300 ml cream
  • 100 g butter
  • Big pinch of salt

Equipment

Method
 

  1. In your blender, mix dates, boiling water, and bicarbonate soda. Stir and let it chill for 5 mins.
  2. Drop in butter and sugar, and blend!
  3. Toss in flour, sugar, eggs (and a hint of your fave spice if you're feeling fancy).
  4. Blend till you get that perfect cake batter consistency.
  5. Pour your masterpiece into a lined cake tin and bake at 180C for a golden hour.
For the Butterscotch Sauce:
  1. In a microwave-safe bowl, toss in sugar, cream, and butter.
  2. Microwave magic: 4 minutes total, but remember to give it a stir every minute.
  3. Finally, sprinkle in that salt, mix, and voilà!

Nutrition

Calories: 455kcalCarbohydrates: 38gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 147mgSodium: 335mgPotassium: 122mgFiber: 0.1gSugar: 37gVitamin A: 1235IUVitamin C: 0.3mgCalcium: 76mgIron: 1mg

Video

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Frequently Asked Questions

Can I make the pudding ahead of time?

Absolutely! You can bake the pudding a day ahead. Just warm it up in the oven at 160°C for 10-15 minutes before serving, and don’t forget to reheat the sauce!

What’s the best substitute for self-raising flour?

You can make your own by combining 1 cup of plain flour with 2 teaspoons of baking powder. It works like a charm. 🔮
Can I use something other than dates?

While dates are traditional, prunes or figs also work beautifully. They’ll give the pudding a slightly different flavour but still keep it sticky and delightful.
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