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Sticky date pudding recipe (TMX adapted)

Sticky Date Pudding Recipe

Hi! I’m Aimee, a doula, calmbirth educator and lactation consultant (IBCLC) based in the Blue Mountains, providing support to women and families in the Blue Mountains, Penrith and Hawkesbury areas. I’ve popped this recipe on my blog because I kept getting requests for it and because it’s a thermomix recipe, it’s not always easy to convert, so here we go! Full disclosure, this is an original thermomix recipe, available on cookidoo, that I’ve just adapted so people without a thermomix can make this deliciousness 😉

Sticky date pudding

Sticky date pudding recipe

Pudding Ingredients

  • 60g unsalted butter (plus extra for greasing tins)
  • 200g pitted dates
  • 300g water
  • 2tsp bicarbonate of soda
  • 170g caster sugar
  • 2 eggs
  • 1 teaspoon natural vanilla extract
  • 170g self-raising flour (can sub for gluten free if needed!)

Pudding recipe

  1. Preheat oven to 180°C. Lightly grease a loaf tin (22 x 8 cm) or a muffin tin (just adjust cooking time if muffins) and line the base with baking paper. Set aside.
  2. Place pitted dates into a food processor and blitz up (you want some substance to them, not blended)
  3. Place into a saucepan with the water and heat until simmering, consistently stirring for 5 minutes. 
  4. Blend the mixture, either in a food processor or with a stick blender, until a paste.
  5. Put date mixture in a separate bowl and add bicarbonate of soda. Stir well to combine (should froth up a bit) and set aside. 
  6. With a mix master, make buttercream by adding butter to caster sugar and mixing until well combined/light and creamy. 
  7. Add eggs, continuing to mix for about 15-20 seconds. 
  8. Add natural vanilla extract, self-raising flour and reserved date mixture and combine together, stirring for about 5 seconds. Scrape down sides of the bowl and repeat if necessary. 
  9. Pour mixture into prepared tin/muffin tray and bake for 50 minutes (180°C) or 25 minutes for muffin tray, or until golden brown. Allow pudding to cool in tin/tray for 10 minutes before transferring onto serving plate. Set aside and keep warm. Serve with butterscotch sauce (below). 

Butterscotch Sauce Recipe

Butterscotch Ingredients

  • 250g pouring cream
  • 200g brown sugar
  • 130g unsalted butter, cut into pieces
  • 1tsp vanilla extract

Butterscotch recipe

  1. Place pouring (whipping) cream, brown sugar, butter and natural vanilla extract into a saucepan and whisk while heating for 5-7 minutes or until desired consistency.
  2. Pour sauce over warm pudding and serve.