Estimated reading time: 8 minutes
Sticky date pudding is a classic winter dessert. The rich pudding has deep toffee flavours and the unmistakable sweetness of dates and spice. Paired with a silky, salted caramel sauce that you could almost drink. I would totally understand if you wanted more than one!
Table of contents
I have shared this recipe on many other websites in the past. It is one of my favourite winter treats. Previously I have made it using a conventional cooking method.
Now that most of my cooking revolves around the TM6 it stands to reason I should make the switch and add a Thermomix method. I will also share the conventional method just in case you would like to go back to the "old-fashioned" way of cooking.
I have paired the sticky date pudding with a delicious salted caramel sauce. Please make the sauce! It lifts the pudding to another level.
Winter really is the perfect time for a warming dessert. I have recently revisited the healthy and delicious Apple Crumble. I think I've mentioned that I have been guilty of eating that for breakfast as it has rolled oats in it. So it's kind of like breakfast...
The ultimate in rich chocolatey goodness has to be the Chocolate Lava Cake, I dare you to try and resist this one!
But if chocolate isn't your thing and you want an indulgent pudding the Self Saucing Butterscotch Pudding is another rich, warm dessert that's hard to go past. This is a buttery soft cake, that is soaked in a lush, thick butterscotch sauce.
To Steam your Pudding or Bake it?
This really is a personal preference. I will give cooking times for each method. The steaming does produce a stickier finish. Whereas baking produces a more cake-like pudding.
Sticky Date Pudding Step by Step
Conventional Cooking Method
Pudding Method:
- Preheat the Oven to 190C/375F.
- Grease 12 pudding cups, muffin tins, or ramekins.
- Combine dates and water in a saucepan and heat to boiling, remove from heat, and add bicarb. Stir and allow to cool for 5 minutes.
- Place dry ingredients in a bowl, and stir in dates and liquid ingredients. Fill pudding cups.
- Bake for 20 minutes or when an inserted skewer comes out clean.
- Run a small knife around the edge of the pudding and turn it out onto your serving plate.
Caramel Sauce Method:
- Combine the ingredients in a saucepan over low heat. Stir the mixture until the butter is melted and the sugar has dissolved.
- Simmer for a further 3 minutes without boiling until slightly thicker in consistency.
- Drizzle the caramel sauce over the puddings and serve.
How To Serve the Puddings
Once the puddings have cooked it is time to serve the dessert. For the best results, serve the puddings hot from the oven.
Remove the puddings from the oven and then leave them for a minute or two.
- Run a knife around the edge of the mould.
- Turn the pudding out onto the serving plate.
- Place a scoop of ice cream next to the pudding.
- Add a dollop of cream to the top of the pudding.
- Pour the caramel sauce over the pudding.
- Serve immediately.
FAQ Sticky Date Pudding
I preferred to store the puddings in an airtight container in the fridge. They will keep for a week to 10 days.
Yes, freeze them individually and heat them to serve.
Yes, the puddings can be steamed in the Mixshop silicon muffin trays. These fit neatly in the Varoma dish. To cook them see the information in the notes section of the recipe.
Yes, you can choose to either steam or bake your pudding and you can use silicon or metal and dariole moulds or muffin trays.
You can choose to use either date. We will be softening the dates in a liquid prior to use so it won't matter which you choose.
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Sticky Date Pudding
Equipment
Ingredients
Sticky Date Pudding
- 1 cup 180g chopped dates
- 180 g water
- ½ teaspoon bicarb soda
- 60 g butter
- 320 g milk
- 1 egg
- 2 cups 380g plain flour
- 1 cup 240g dark brown sugar firmly pressed
- 1 orange (rind only finely grated)
- ½ teaspoon mixed spice
- 2 ½ teaspoon ground ginger
- 4 teaspoon baking powder
Caramel Sauce
- 1 cup 240g dark brown sugar firmly packed
- 250 g cream
- 40 g butter cut in cubes
- ½ teaspoon salt
Instructions
Sticky Date Pudding
- Preheat the Oven to 170C/355F.
- Grease 12 dariole moulds, muffin tins, or ramekins.
- Combine dates and water in TM bowl. Heat 2 min/ Varoma/ Speed 2.1 cup 180g chopped dates, 180 g water
- Add bicarb powder. Stir 30 sec/Speed 4.½ teaspoon bicarb soda
- Reserve the date mixture in a large bowl. Allow to cool
- Place the butter in TM bowl. Melt 1 min/ Varoma/ Speed 160 g butter
- Add the milk to the butter. Stir 10 sec/Speed 2.320 g milk
- Add the egg to the TM bowl Stir 20 sec/Speed 4.1 egg
- Remove the MC from the TM bowl lid.
- Place the bowl with the date mixture on the lid and tare the scale to 0.
- Weigh the flour and sugar into the bowl and add the orange rind, mixed spice, ginger, and baking powder to the bowl. Remove the bowl from the lid.2 cups 380g plain flour, 2 ½ teaspoon ground ginger, ½ teaspoon mixed spice, 1 cup 240g dark brown sugar, 1 orange, 4 teaspoon baking powder
- Pour the milk mixture into the flour and manually combine.
- Fill pudding cups half way only. Bake for 20-30 minutes. The time will depend on your oven and the size of your baking tin.
- Test the pudding with a skewer, remove from the oven when it comes out clean.
- Run a small knife around the edge of the pudding and turn out onto the serving plate.
Salted Caramel Sauce
- Combine all the ingredients in the TM bowl. Heat 6 min/ Varoma/ Speed 1 (MC OUT).1 cup 240g dark brown sugar, 250 g cream, 40 g butter, ½ teaspoon salt
- Carefully remove the lid and dry the condensation.
- Continue to cook. 3 min/100 degree/ Speed 2.
- Drizzle the caramel sauce over the puddings and serve.
Notes
- The size of your muffin tin, dariole mould, or pudding bowls.
- All ovens vary in their temperature control.
- Whether you peek into the oven and test the puddings often.
Nutrition
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Happy Cooking
j xx
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