nzmcd sticky date pudding

Sticky Date Pudding Recipe

Nothing beats a comforting warm meal on a chilly day. These hearty dishes, which feature in From Our Kitchen to Yours, taste as good as they look!



  • butter, for greasing
  • 180 ml strained orange juice
  • finely chopped zest of 1 orange
  • 180 g pitted dates, chopped
  • 1 teaspoon pure vanilla essence
  • ¾ teaspoon bicarbonate of soda
  • 90 g butter, softened
  • 100 g caster sugar
  • 50 g (¼ cup) brown sugar
  • 2 eggs, lightly beaten
  • 180 g self-raising flour, sifted
  • 1 teaspoon ground cinnamon

Caramel Sauce:

  • 150 g (¾ cup) brown sugar
  • 120 ml regular pouring cream
  • 140 g butter
  • 1 teaspoon pure vanilla essence


  1. Preheat oven to 180°C. Grease six 1 cup (250 ml) metal moulds. Set aside.
  2. Bring orange juice to the boil in small saucepan. Add zest and dates, turn off heat, and stir in vanilla and bicarbonate of soda. Cool.
  3. Beat together butter and sugars using an electric mixer or hand-held electric beater until light and fluffy. With mixer going, drizzle in eggs a little at a time, beating well between each addition. The batter may look a little curdled at this time. Fold in flour and cinnamon, then the date mixture.
  4. Place moulds on a baking tray and divide batter evenly between them. Bake about 25 minutes, or until a skewer inserted in middle comes out clean.
  5. Cool puddings for 5 minutes before turning out.
  6. Pour caramel sauce over top and serve with cream. Garnish with walnuts, pecans or strawberries.
  7. Caramel sauce: Put all sauce ingredients in saucepan over medium heat, stir until smooth, then boil for 3 minutes. Keep warm.



Images and text:

BBQ french toast recipe

From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Published by Murdoch Books. RRP $36.99.

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