Sticky Date Pudding with Caramel Sauce


220 g pitted dates

250 ml (1 cup) water

1 tsp bi-carbonate soda

100 g butter

110 g (1/2 cup) caster sugar

50 g (1/4 cup) brown sugar

2 eggs

2 tsp vanilla extract

225 g (1 1/2 cups) self-raising flour


200 g brown sugar 1 cup

125 g thickened cream 1/2 cup

2 tsp vanilla extract

100 g butter vanilla ice-cream to serve


Preheat oven to 180 degrees Celsius

Grease 6 large ramekins (or 8-10 small ramekins) and set aside.

Place dates, boiling water and bi-carb soda into a food processor and leave for 5 minutes.

Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.

Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.

Divide the mixture equally between the ramekins.

Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.

To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.


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