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The Ultimate Self Saucing Sticky Date Pudding

Prep time: 15 minutes
Cook time: 30–35 minutes
Serves: 6–8

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There is something special about a dessert you can place in the middle of the table and let everyone dig in and this scoop able sticky date version is exactly that. The dates keep this one rich and moist, and that hidden pool of caramel sauce underneath is exactly why you don't skip digging all the way to the bottom - and don't forget some vanilla ice cream! Perfect to prep a lil' before hand and bake when you're ready.

Ingredients

Sticky Date Pudding

  • 1 cup pitted dates, roughly chopped
  • 1 cup boiling water
  • 1/2 tsp bicarbonate of soda
  • 1 cup almond flour
  • 3/4 cup self-raising flour
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/3 cup brown sugar
  • 1/3 cup coconut oil, melted
  • 1 egg
  • 1/2 cup milk

Self-Saucing Topping

  • 4 tbsp brown sugar
  • 1/2 cup milk

Method

Sticky Date Pudding

  1. Preheat oven to 160°C. Grease a small baking dish with butter, then generously coat the base and sides with brown sugar.
  2. Place the chopped dates into a bowl. Pour over the boiling water and bicarbonate of soda. Leave to soak for 10 minutes, or until the dates are soft.
  3. In a large bowl, whisk together the almond flour, self-raising flour, baking powder, cinnamon and brown sugar.
  4. Add the melted coconut oil, egg and milk, then mix until just combined.
  5. Drain the softened dates, roughly mash them with a fork, then fold them through the batter.
  6. Pour the batter into the prepared baking dish and smooth the surface.

Self-Saucing Topping

  1. Evenly sprinkle the brown sugar over the top of the batter.
  2. Slowly pour the milk over the back of a spoon so it gently covers the surface without disturbing the batter.

Bake

  1. Bake for 30–35 minutes, or until the edges are bubbling and golden and the centre still has a slight wobble.
  2. Allow the pudding to rest for 5 minutes before serving.

Serving suggestion: Serve warm with vanilla ice cream, thickened cream or custard, and don't be afraid to dig all the way to the bottom to scoop up that rich caramel sauce.

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FAQs

How do I know when it's done, since the centre is meant to be wobbly?
You're looking for golden, bubbling edges and a centre with a slight wobble - similar to a baked cheesecake. It'll firm up slightly as it rests, so a small wobble at the 30-35 minute mark is exactly right. If you're not a fan of gooey cake, then feel free to bake it a little longer.

Why do I pour the milk over the back of a spoon?
This slows the milk down so it settles gently over the batter instead of pooling in one spot or breaking through the surface - that's what lets the self-saucing layer form properly underneath as it bakes.

Can I make this in individual ramekins instead of one big dish?

‍Yes - just divide the batter and topping evenly between 4-6 ramekins and reduce the bake time to around 18-22 minutes, checking for that same golden, slightly wobbly centre.

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