Jess and Emma's Sticky Date Pudding

Prep time: 20 mins
Cook time: 30 mins
Serves: 48


Chopped toasted pecans, to decorate


350g seeded dates, chopped

1½ tsp bicarbonate of soda

220g (1 cup) caster sugar

150g unsalted butter, softened

3 eggs 

225g (1½ cups) self-raising flour 

Salted Caramel Sauce

250ml thickened cream

50g butter, chopped

300g caster sugar

1 tsp salt flakes


1. Preheat oven to 180C and lightly grease 2 x 24-hole mini-muffin pans.

2. To make puddings, place dates, bicarb and 250ml (1 cup) boiling water in a large bowl. Stir to combine. Set aside for 10 minutes. Transfer to a processor and process until smooth. Add sugar and butter. Pulse to combine. Add eggs. Pulse to combine. Add flour. Pulse until just combined. 

3. Divide mixture among prepared pan holes. Bake for 20 minutes or until puddings are firm and a skewer inserted into the centre comes out clean. Stand in pans 5 minutes, then transfer to a wire rack to cool. 

4. To make salted caramel sauce, stir cream and butter in saucepan over medium heat until hot. 

5. Stir sugar and 185ml (¾ cup) water in a medium heavy-based saucepan, without boiling and using a wet pastry brush to brush down any stray sugar crystals on side of pan, until sugar dissolves. Bring mixture to the boil and boil, without stirring, for 7-9 minutes or until dark golden brown. Carefully stir in hot cream mixture until melted and combined. Stir in salt. 

6. Divide puddings among serving plates and drizzle over sauce. Decorate with pecans to serve.