Sticky Date Pudding


  • 125 grams soft butter plus extra for greasing
  • 150 grams brown sugar
  • 3 eggs, beaten
  • 2 grams salt
  • 25 grams cocoa powder
  • 125 grams flour
  • 75 grams dark chocolate, melted
  • 30grams dried dates, chopped
  • 150 ml heavy cream
  • 75 grams brown sugar
  • 20 grams butter


  1. Lightly grease 60 8 oz. dessert moulds.
  2. Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a
    time, beating well after each addition.
  3. Sift in the flour, salt and cocoa into the creamed mixture and fold in.
  4. Stir in the melted chocolate and dates until well combined.
  5. Divide the mixture between the moulds. Bake at 180 C in a water bath for 50 minutes or until a skewer comes out clean.
  6. Remove the moulds and chill slightly.
  7. To make the sauce gently boil the cream, butter and sugar till the sugar has dissolved.
  8. Serve pudding hot with caramel sauce, vanilla ice cream and a garnish of fresh mint.


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