Sticky Date Pudding with Caramel Sauce

A favourite any day of the week. The richness of the dates and the sweetness of the caramel sauce will certainly delight.

Dessert Vegetarian
Difficulty: Moderate
Servings: 6
Preparation time: 15 minutes
Cooktime: 35 minutes


  • 300g dates, pitted and chopped
  • 1 tsp bicarbonate of soda
  • 350ml boiling water
  • 55g softened butter
  • 165g brown sugar
  • 2 eggs
  • ½ tsp vanilla essence
  • 600g self-raising flour, sifted
  • 90g butter
  • 225g brown sugar
  • 225ml pouring cream


  1. Preheat fan-forced oven to 170°C (180°C for conventional oven).
  2. Place the dates and bicarbonate soda in a bowl. Pour over the boiling water and leave to stand for 15 minutes (or until the remaining ingredients are ready).
  3. In a food processor, cream the butter and the sugar. Add eggs and vanilla essence and mix to combine for a few seconds.
  4.  Fold sifted flour into the egg and sugar mix.
  5. Add the dates to the mix and process until the mixture is smooth.
  6. Pour into a large, greased baking tray.
  7. Cook for 30 to 40 minutes or until firm when touched in the centre. Check centre of the pudding by inserting a skewer, if it comes out clean it is cooked.
  8. While the base is baking, place the butter and sugar in a large saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6 to 8 minutes or until thickened slightly. Remove from the heat and allow to cool.
  9. Slice the sticky date pudding into squares and serve warm with the caramel sauce.
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