Sticky date pudding

Dates come into season in early winter. Look for medjool dates for an extra toffee flavour.


Sticky date pudding

  • 45 minutes
  • Serves 12
  • EASY

PER SERVING 656 kcals, protein 4.7g, carbs 70g, fat 40g, sat fat 24.7g, fibre 1.7g, salt 0.96g



  • dates 275g, pitted and chopped
  • whisky 60ml
  • baking powder 1 tsp
  • butter 125g
  • golden caster sugar 125g
  • eggs 2
  • self-raising flour 125g
  • butter 150g
  • dark muscovado sugar 200g
  • double cream 250ml
  • 1. Heat the oven to 190C/fan 170C/gas 5. Put the dates in a saucepan with the whisky and 150ml water.
  • 1. Bring to the boil, add the baking powder (it will froth) and then leave dates to soak until cool. Beat the butter and sugar until creamy. Then beat the eggs in one at a time, stir in the flour, then the date mixture. Pour into a buttered brownie tin 22cm square. Bake for 30 minutes until cooked through (test with a skewer).
  • 1. For the sauce, put the butter, muscovado sugar and cream in a saucepan and bring slowly to the boil, stirring, then simmer for 3 minutes.
  • 1. When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze. Put back in the oven for 2 minutes.
  • 1. Cut into squares and serve with more sauce poured over and with cream or ice cream. Cuts into 9–12 squares