Foodie Friday: Nothing says winter dessert like the unforgettable flavours of a Classic Sticky Date Pudding. Be sure to top it with some warm, gooey butterscotch sauce, and ice-cream or cream, for the complete winter indulgence.

Prep: 35 mins
Cook: 1 hr and 5 mins
Servings: 10


  • 2 cups pitted dried dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 80g butter, softened
  • 1 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 300ml thickened cream, whipped, to serve



  • 1 cup firmly packed brown sugar
  • 300ml thickened cream
  • 100g butter, chopped


    Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.

    Step 2
    Place the dates and 1 1/2 cups of water in a medium saucepan over high heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda (the mixture will bubble up and increase in volume). Set aside for 10 minutes to cool.

    Step 3
    Transfer date mixture to a food processor. Add butter, sugar and vanilla. Process until smooth. Add eggs and flour. Process until just combined. Pour into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into the centre of pudding comes out with a few crumbs clinging. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack.

    Step 4
    Meanwhile, make Butterscotch Sauce. Place sugar, cream and butter in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium. Bring to a simmer. Simmer, uncovered, for 5 minutes or until thickened slightly. Serve the pudding warm with Butterscotch Sauce and whipped cream.