Sticky Date Pudding
What’s even better than sticky date pudding? Mini sticky date puddings! This mini version of the classic dessert make the perfect dinner party dessert, and look so pretty served with a scoop of vanilla ice cream and a drizzle of caramel sauce.
I have been making the most of the cold wintery weather right now by making delicious, comforting warm desserts. Last week it was Golden Syrup Dumplings, and this week it’s these individual sized mini sticky date puddings.
They are just like regular a sticky date pudding that is cut into pieces, but are instead baked in muffin tins. This recipe is still perfect to be baked in a regular sized cake tin if you prefer, just increase the baking time to around 30-40 minutes, or until the pudding is cooked through.
Sticky date pudding ingredients
Before you make a start on this recipe, use the handy list below to check that you have all ingredients on hand:
- Pitted date
- Bi carb soda
- White sugar
- Brown sugar
- Vanilla extract
- Self raising flour
- Thickened cream
How to make stick date pudding
Ready to make these delicious mini puddings? Before making a start on the pudding batter, add the roughly chopped pitted dates, bi carb soda and boiling water to a small bowl and set aside to soak for 20 minutes. This will soften the dates ready to be mixed through the batter.
Once the dates have soaked for 20 minutes, preheat the oven to 180c. Grease 2 x 6 hole muffin tins and set aside.
To make the pudding batter, add the softened butter along with the white and brown sugar to the bowl of a stand mixer. Beat until light and fluffy. Add the vanilla extract and eggs and beat once again until well combined.
Add the self raising flour and date mixture (along with the water) to the stand mixer and beat on low speed until all ingredients are well combined.
Spoon the pudding mixture into the prepared muffin tins. Bake for around 20 minutes, or until cooked through. Set aside to cool slightly while making a start on the caramel sauce.
To make the caramel sauce, add the extra butter, extra brown sugar, extra vanilla extract along with the thickened cream to a small saucepan. Heat over a medium heat while stirring until the sauce begins to boil, then allow to simmer for 2 minutes.
To serve the mini sticky date puddings, place a pudding on a plate and drizzle with the warm caramel sauce. These puddings are also amazing served with a scoop of vanilla ice cream.
Sticky Date Pudding recipe
- 250g dried pitted dates, roughly chopped
- 1 teaspoon bi carb soda
- 1 1/2 cups boiling water
- 125g softened butter
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups self raising flour
- 3/4 cup brown sugar, extra
- 60g butter, extra
- 1/2 teaspoon vanilla extract, extra
- 300ml thickened cream
- Place the roughly chopped dates, bi carb soda and boiling water in a small bowl and allow to sit for 20 minutes.
- Preheat oven to 180c. Grease 2 x 6 hole muffin tins and set aside.
- Add the softened butter, white sugar and brown sugar to the bowl of a stand mixer and beat until light and fluffy. Add the vanilla extract and eggs and beat once again until all ingredients are well combined.
- Add the self raising flour and date mixture (including the water) to the stand mixer. Beat slowly until all ingredients are well combined.
- Bake for around 20 minutes, or until cooked through. Allow to cool slightly while making the caramel sauce.
- To make the sauce, combine the extra brown sugar, extra butter, extra vanilla extract and the thickened cream in a small saucepan.
- Place the saucepan over a medium heat and bring to the boil, while stirring regularly. Allow to simmer for 2 minutes before removing from the heat.
- Serve the mini sticky date puddings covered in the warm caramel sauce.