Sticky Date Pudding

Build the Meal Around Sticky Date Pudding

• Vanilla ice cream
• Custard
• Cream
• Cup of tea

Making Sticky Date Pudding, Step by Step

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan) and grease a 20 cm square tin. Pour the boiling water over the dates, add the bicarbonate of soda and leave for 10 minutes.

   Mark done Start 10 min timer

2. Beat the 80 g of butter and the first 150 g of sugar until pale. Beat in the eggs one at a time, then fold in the flour, vanilla and the date mixture with its liquid.

   Mark done

3. Pour into the tin and bake for 35 minutes until risen and a skewer comes out clean.

   Mark done Start 35 min timer

4. For the sauce, simmer the second sugar, the 100 g of butter and the cream in a pan for 4 minutes, stirring. Pour half over the hot pudding and serve the rest in a jug.

   Mark done Start 4 min timer

A Few Notes

Keep the date soaking liquid for the batter.

Check at 30 minutes if your oven runs hot.

Prick the sponge with a skewer before pouring on the sauce so it soaks in.

Ingredient Swaps

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat portions in the microwave for 1 minute. Freezes for up to 2 months without the sauce.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.