Baking & Desserts
Sticky Date Pudding
Prep 15 mins. /Cook 30 mins.
serves 10
Easy
Sticky Date Pudding
Method
- Preheat oven to 160°C fan forced. Grease and line the base and sides of a 22cm square pan with butter and baking paper.
- Combine dates, bi-carb soda and boiling water in a heatproof bowl. Allow to stand for 20 minutes until dates are soft.
- Process date mixture in a food processor. Add butter, sugar, vanilla and eggs and process until smooth. If you have a large food processor, add sifted flour and baking powder and process until smooth. Or tip date mixture into a large bowl, add flour and baking powder and stir until combined.
- Pour into prepared pan. Bake for about 1 hour or until cooked when tested with a skewer. Cover with foil if overbrowning while cooking.
- Cool pudding for 30 minutes in pan before turning upside-down on a flat surface onto a piece of baking paper. Allow to cool. This will flatten the top.
- Invert back onto a serving plate to serve warm or allow to come to room temperature.
- Make salted caramel sauce, by combining all ingredients in a medium saucepan over a medium heat. Stir until sugar dissolves. Bring to the boil. Gently boil for 5 minutes, or until slightly thickened. Remove and allow to cool to warm.
- Serve with sauce poured over the pudding and whipped cream on the side.
More Tips
- Use the large 600 ml Western Star thickened cream so you can use half in sauce and whip remaining to serve with pudding.
- Cake will stay fresh for 4 days. Wrap and freeze left over pieces so they can be defrosted and warmed in the microwave for a quick dessert.
- Salted Caramel Sauce will keep in the fridge up to week. Reheat in microwave to serve.
- Pudding and caramel sauce can also be frozen separately for up to 1 month.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
More Baking & Desserts recipes
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.