Sticky date pudding

Add a delicious crunch to the classic sticky date pudding with roasted nuts.

  • 1 hr 15 mins preparation
  • Serves 10
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Sticky date pudding
  • 1 3/4 cup (300g) dates, coarsely chopped
  • 1 1/2 cup (375ml) boiling water
  • 1 teaspoon bicarbonate of soda
  • 90 gram butter, softened
  • 1 1/4 cup (250g) brown sugar
  • 3 eggs, beaten lightly
  • 1 1/2 cup (225g) self-raising flour
  • 1/3 cup (40g) walnuts
  • 1/3 cup (40g) pecans


Sticky date pudding
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 22cm round cake pan; line base and side with baking paper. Combine the dates and boiling water in a heatproof bowl. Stir in soda; stand for 5 minutes.
  • 2
    Blend or process date mixture with butter and sugar until pureed. Add eggs and flour; blend or process until just combined.
  • 3
    Spread mixture into prepared pan; sprinkle evenly with nuts. Bake for about 1 hour or until cooked when tested. Stand cake for 10 minutes before turning onto wire rack.


Suitable to freeze. Sauce suitable to microwave.