Felicity Abram's Sticky Date Pudding




  • 1 ½ cup (210g) chopped pitted dates
  • 1 cup (250ml) boiling water
  • 1 teaspoon bicarbonate of (baking) soda
  • 100g butter, chopped
  • ¾ cup (135g) brown sugar
  • 2 eggs
  • 1 cup (150g) self-raising (self-rising) flour
  •   Double (thick) cream
Toffee Sauce
  • 150g butter, chopped
  • 1 cup (250ml) single (pouring) cream
  • 1 ½ cup (265g) brown sugar


  1. Preheat oven to 180ºC (355ºF).
  2. Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes.
  3. Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined.
  4. Add the eggs and flour and process until just combined.
  5. Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
  6. Bake for 30–35 minutes or until cooked when tested with a skewer.
  7. Cool in the tin for 10 minutes.
  8. Cut into squares.To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly.
  9. Spoon over puddings and top with cream.
Always read the label and follow the directions for use.