I am going to share with you a ridiculously easy sticky date pudding recipe that I have found and slightly adjusted. I tested it out on some dinner guests and they absolutely raved about it. It is perfect for the winter months and for a stress free dessert when you are having guests pop round. It is that easy! Batter and sauce can be prepared earlier and also be frozen for a later date. So you can still have that fresh baked feel and your guests will be none the wiser. The result is a deliciously moist pudding with a gloriously hot, sticky and buttery sauce. Go on and give it a whirl!

sticky date collage - fpn

sticky date


  • 1 1/4 cup dates (dried and seeded)
  • 1 1/4 cup boiling water
  • 50g butter
  • 1/2 cup brown sugar (firmly packed)
  • 2 eggs
  • 1 teaspoon bi carb soda
  • 1 cup self raising flour

Butterscotch Sauce

  • 3/4 cup brown sugar (firmly packed)
  • 300 ml cream
  • 80g butter
  • 2 teaspoons for cornflour (for thickening)


Preheat oven to 180 degrees and grease 6 ramekins. Alternatively, you can use 6 large muffin trays. Cover the dates with boiling water in a bowl, ensuring that they are fully submersed. Set aside for 5 mins.

Using a hand blender, process the dates with the water, butter and sugar until combined. A blender can also be used instead. Add flour, bi carb soda and eggs to the mixture and blend until ingredients are combined. Use a whisk if the mixture becomes lumpy.

Pour mixture into 6 ramekins/6 large muffin trays and fill halfway as they will rise. If you’re using ramekins for this recipe, create a bain-marie (see notes below). Cover with foil and bake for 30-40minute. Cooking time will depend on your oven.

While this is baking, prepare the sauce by combing all the ingredients over a medium heat. To thicken, separately add two teaspoons of cornflour to a little bit of water and mix. Once combined, add this to the sauce and let it simmer and thicken over a low heat, stirring frequently.

Serve with vanilla ice cream, drizzle with butterscotch sauce and enjoy! x


  • Bain-marie is a water bath recommended for cooking with ramekins to ensure that the bottom doesn’t burn. The direct heat against the oven tray may cause the filling to over heat. To create one, simply add a folded tea towel to fit inside the oven tray. Place the filled ramekins inside and pour warm water until 1/3 full. 
  • The pudding is cooked when the surface bounces back when you touch it.
  • You can also use this recipe in a 20cm cake tin or substitute the dates with figs or prunes.

This recipe has been adapted from www.bestrecipes.com.au

Dear reader, I  wonder what desserts do you like to whip up in the winter months?

Please feel free to share your thoughts and recipes/links. I’d love to hear them!

  1. Tina @ bitemeshowme says:

    I have such a soft spot for sticky date pudding. I love me a pud. I enjoy how it’s not so sweet, but then this is where the butterscotch sauce comes to the rescue. OH YES!

  2. nice! too easy 😀 my sis loves sticky date pudding, will be making it for her

  3. grabyourfork says:

    Yum. I’m not a huge fan of commercially-made sticky date puddings but the homemade version is a whole different story! Lemon delicious puddings are great in winter, but I’m also a fan of fruit cake with warm custard. It’s only when you start to like fruitcake that you realise you’re officially old. Ha

  4. Ramen Raff says:

    Looks so easy to make! Definitely perfect for this season. Total comfort! lol

  5. peachcordial says:

    Ohh this is so going on the to-do list! So perfect for winter. Looks so yummy!

  6. black tea says:

    butterscotch sauce so impressive to me! thanks for the recipe!

  7. thehungrymum says:

    I am all about the pud & am going into mourning that winter is almost over & soon it be too damn hot to eat or cook them 😦

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