• Serves 4
  • 15 mins prep
  • 25 mins cook

Individual sticky date puddings

Sticky date pudding

Sweet, rich and utterly decadent, these gorgeous desserts are packed full of fresh dates and are beautiful enjoyed warm with a dollop of fresh cream or ice-cream.


Individual sticky date puddings

  • 3/4 cup pitted dried dates, coarsely chopped
  • 1/2 cup boiling water
  • 1/2 tsp bicarbonate of soda
  • 40 g butter, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup self-raising flour
  • 1/4 cup plain flour
  • pure thick cream and strawberries, to serve

Butterscotch sauce

  • 3/4 cup thickened cream
  • 1/2 cup brown sugar
  • 50 g butter


Individual sticky date puddings

  1. Preheat oven to moderate, 180°C. Grease 4 holes of a Texas muffin pan.
  2. In a heat-resistant bowl, combine dates and water. Stir in soda. Set aside for 10 minutes.
  3. In a bowl, using an electric mixer, cream butter and sugar together, until light and fluffy. Add egg, beating well. Fold in sifted combined flours and date mixture.
  4. Spoon mixture into prepared pan. Bake for 20-25 minutes until cooked when tested with a skewer.
  5. Meanwhile, to make butterscotch sauce, combine all ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil. Reduce heat. Simmer for 2-3 minutes, until thickened slightly.
  6. Serve puddings warm, drizzled with sauce. Accompany with cream and strawberries.
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