Self Saucing Sticky Date Pudding
Looking for something to make the winter nights more comfortable? Why not try a self saucing pudding!
This simple and humble dessert comes in many forms. From the classic chocolate and lemon to banana, caramel and everything in between. The version we present here is the sticky date pudding with a traditional caramel sauce, although the self-saucing is a bit more unusual.
These baked desserts are perfect to serve up for a Christmas in July event, but easy enough for an everyday dessert. So join us through winter as we share our puddings with you, starting with this fantastic recipe to help you seek comfort from the cold.
Chef Tip: To ensure your dessert has a perfect sauce to pudding ratio, it’s important not to overcook it. Cook your pudding only until it’s set on the top, otherwise you risk the sauce drying out.
- 1¼ cups self-raising flour
- ⅔ cup firmly packed brown sugar
- 40g butter, melted
- ⅔ cup milk
- 1 cup pitted dried dates, finely chopped
- ½ teaspoon ground cinnamon
- Icing sugar and custard, to serve
- 1 cup boiling water
- ½ cup firmly packed brown sugar
- 25g butter, finely chopped
- Preheat the oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity oven-proof dish.
- Sift flour into a bowl. Add in the sugar, butter, cinnamon, and milk.
- Stir to combine ingredients, then fold in the dates.
- Spread the mixture into a prepared dish.
- Place the dish on a baking tray.
- To Make sauce: Place boiling water, sugar and butter in a heatproof jug.
- Stir until the butter has melted.
- Pour the sauce combination, over the back of a large spoon, over the pudding mixture.
- Bake for 40 to 45 minutes or until top has set. Take care not to overcook.
- Stand for 5 minutes. Dust with icing sugar.
What are you favourite winter recipes?