Sticky date pudding

The modern usage of the word pudding to denote primarily desserts has evolved from the almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to sausages where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents.

The original pudding was formed by mixing various ingredients with a grain product or other binders such as butterflourcerealeggs, and suet, resulting in a solid mass. These puddings are bakedsteamed, or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

A sticky date pudding is a great idea with winter only a few days away!


  • 250g pitted dates, chopped
  • 1 teaspoon bicarbonate soda
  • 1 1/2 cups boiling water
  • Softened butter, 125g
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups White Wings Self-Raising Flour


  • 1 cup brown sugar
  • 300ml thickened crème
  • 1/2 teaspoon vanilla extract
  • 60g butter


1. preheat the oven to 180°C. Line a 7 deep, 22cm (base) cake pan with grease.

2. In a bowl, combine bicarbonate soda and dates. Add boiling water to the bowl. Let stand for 20 minutes.

3. Use an electric mixer to beat butter, sugar, and vanilla until they are pale and creamy. Beat the eggs one at a time and beat well between each addition. Use a large spoon to fold in the flour and date mixture.

4. Place the mixture in a prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Turn onto a plate.

5. Sauce Combine all ingredients in a saucepan on medium heat. Stir frequently until the sauce boils. Reduce heat to medium-low. Simmer for 2 minutes.

6. Use a skewer to poke holes in the pudding. Warm pudding with 1/2 cup of sauce. Let stand for 10 minutes. Cut into wedges. Serve with the remaining sauce