This irresistibly decadent sticky date pudding is an all-time favourite dessert. A soft, moist cake, smothered in caramel sauce, served warm with lashings of cream or ice cream. Head Chef at Encore Events Centre, Luciano, shares his recipe on how to make this classic winter dessert at home. 



  • 200 g pitted dates chopped 
  • 1 tsp bicarbonate of soda 
  • 1 1/3 cups boiling water 
  • 80 g soft butter 
  • 3/4 cup brown sugar firmly packed 
  • 2 eggs lightly beaten 
  • 1 tsp vanilla essence 
  • 1 3/4 cups self-raising flour sifted 
  • 1/2 tsp ground cinnamon 

 Caramel Sauce

  • 3/4 cup brown sugar firmly packed 
  • 1 cup pure cream 
  • 100g butter chopped 


  1.  Preheat oven to 180C (160C fan forced). Grease and line the base of a 22 cm square cake pan. 
  2. Place dates in a bowl with the bicarbonate of soda. Pour over boiling water and let stand until cooled. 
  3. Beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and fold in flour, and cinnamon.  
  5. Pour in date mixture and stir gently through until well combined. 
  6. Pour into cake pan and bake for 30-40 minutes or until cooked. If you prefer to prepare individual servings, you can use a muffin tin but reduce the cooking time. 
  7. Caramel sauce: Combine ingredients in a small saucepan and simmer for 2-3 minutes, or until thickened slightly.
  8. Serve pudding cut into squares with caramel sauce. 
  9. Serve with cream and/or ice cream! 

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