Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food! Served warm, doused in thick caramel sauce and topped with a scoop of creamy vanilla ice cream, they are the perfect dessert for colder nights. Pudding doesn’t get any better than this!
Are you ready for the ultimate winter dessert? Introducing these gorgeous mini date puddings, made completely from scratch!
The gloriously sponge-like puddings are ultra-moist and full of sweet dates. Topped with a big scoop of ice cream (entirely optional but highly recommended!) and a generous amount of gooey caramel sauce that soaks into every nook and cranny. These individual sticky date puddings are a beloved, classic comfort dessert that will leave everyone wanting seconds!
While sticky date pudding is usually made into one large pudding, this recipe makes easy work of entertaining by making individual puddings in ramekins (or even muffin trays). They come out in perfect, single-serve portions that make serving a breeze.
Can’t get enough of comforting winter desserts at the moment? You will absolutely love this chocolate self-saucing and apple crumble!
Why You’re Going To Love This Recipe
- Easy to make – the easy batter is made entirely in a food processor (or Thermomix). The sauce is also very easy to prepare on the stovetop in minutes.
- Convenient – making them in individual puddings means everything is perfectly portioned and ready to serve.
- Made with easy to find ingredients – just dates and pantry staples!
- Make ahead – the puddings and sauce can be made ahead of time and reheated just before serving.
- Conventional and Thermomix – this recipe can be made conventionally or in a Thermomix.
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Dates – for caramel flavour and sweetness, as well as moisture. Pitted, dried dates or Medjool dates can be used. I just use regular, dried dates which are soaked in water and bicarb before preparing the batter, to soften them.
- Brown sugar – for moisture and caramel flavour.
- Bicarb soda – (also called bicarbonate soda) is used to soften the dates and also as the raising agent to give the puddings a rise. I don’t recommend substituting this ingredient (it is not the same as baking powder). The reserved bicarb/date water is also used to make the cake super soft.
- Self-raising flour – a common pantry ingredient in Australia and the UK, self-raising flour is the structure and raising agent of the puddings. If you don’t have self-raising flour, you can very easily make your own by making a combination of plain flour and baking powder.
- Caster sugar – for sweetness and structure.
- Butter – is used for both the puddings and the caramel sauce. Regular butter works best, rather than margarine or butter substitutes. It should be softened at room temperature first for a light and fluffy texture.
- Eggs – to bind the puddings together. Use two free-range eggs, at room temperature.
- Vanilla – to enhance the sweet caramel flavours of the puddings.
- Thickened cream – is used to make the caramel sauce. I recommend using heavy, 35% milk fat (also called whipping or thickened) cream for best results.
Equipment Required
For the batter, everything is blitzed together in either a food processor or Thermomix until smooth. These are necessary to break down the dates and blend the mixture.
You will also need a medium saucepan for the caramel sauce. To make the puddings, either muffin trays or ramekins can be used. This recipe will make 6 large puddings when using 250ml capacity ramekins or 10-12 small puddings when using 100ml capacity ramekins.
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Soak The Dates
Place the dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes. This step helps the dates to soften and break down.
Step 2 – Make The Pudding Batter
Add the butter, caster sugar and brown sugar and process 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.
Step 3 – Bake
Divide the pudding batter equally between the ramekins.
Bake until the puddings are cooked through and spring back when gently pressed.
Step 4 – 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 simmer for around 2 minutes, until the sauce has thickened slightly.
Pour the hot sauce over the warm puddings and serve with a scoop of your favourite ice cream.
Expert Tips
- Pouring the sauce over the puddings while they are still hot helps to be absorbed, giving the puddings a gooey, sticky texture. You can even poke some small holes into the puddings first.
- Entertaining? Make the puddings and sauce ahead of time and keep them in the fridge, ready to reheat and serve. This makes it a great, stress-free dessert!
- Serve them warm, with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
- Cooking times will vary, depending on your oven and the size of the ramekins used.
- If you prefer, you can make it into one large pudding. Just make sure you increase the cooking times.
FAQs
How long can you keep sticky date pudding?
Sticky date puddings (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days, or in the freezer for up to 3 months.
Can you freeze sticky date pudding?
Yes, both the puddings and the caramel sauce can be frozen. To freeze, place the cooled puddings and sauce into airtight containers and place in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving as normal.
How to reheat sticky date pudding;
To reheat, line an oven dish with baking paper and place the puddings into the dish. Cover with aluminium foil and reheat at 180C/356F for 8-10 minutes, or until steaming hot. Alternatively, microwave the puddings until steaming hot. The sauce can be reheated in a small saucepan over low heat, until hot.
Related Recipes
Puddings make the ultimate comfort food desserts!
Here’s a few of my most popular pudding recipes:
Chocolate Self-Saucing Pudding
Super Easy Butterscotch Self Saucing Pudding
Lemon Delicious
Baileys Self-Saucing Pudding
Mini Sticky Date Puddings with Caramel Sauce
Ingredients
- 220 g pitted dates
- 250 ml (1 cup) water
- 1 tsp bi-carbonate soda
- 100 g butter
- 110 g (½ cup) caster sugar
- 50 g (¼ cup) brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 225 g (1 ½ cups) self-raising flour
For the sauce
- 200 g (1 cup) brown sugar
- 125 g (½ cup) thickened cream
- 2 tsp vanilla extract
- 100 g butter
- vanilla ice-cream to serve
Instructions
Conventional Method
-
Preheat oven to 180 degrees celsius (170 degrees fan-forced).
-
Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
-
Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) 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.
Pour the caramel sauce over the hot puddings and serve immediately.
Notes
- Pouring the sauce over the puddings while they are still hot helps to be absorbed, giving the puddings a gooey, sticky texture. You can even poke some small holes into the puddings first.
- This recipe will make 6 large puddings when using 250ml capacity ramekins or 10-12 small puddings when using 100ml capacity ramekins.
- Entertaining? Make the puddings and sauce ahead and keep them in the fridge, ready to reheat and serve. This makes it a great, stress-free dessert!
- Serve them warm, with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
- Cooking times will vary, depending on your oven and the size of the ramekins used.
- If you prefer, you can make it into one large pudding. Just make sure you increase the cooking times.
- Dates – for caramel flavour and sweetness as well as moisture. Pitted, dried dates or Medjool dates can be used. I just use regular, dried dates which are soaked in water and bicarb before preparing the batter, to soften them.
- Storage; Sticky date puddings (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days, or in the freezer for up to 3 months.
- Freezing; Yes, both the puddings and the caramel sauce can be frozen. To freeze, place the cooled puddings and sauce into airtight containers and place in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving as normal.
- Reheating; To reheat, line an oven dish with baking paper and place the puddings into the dish. Cover with aluminium foil and reheat at 180C/356F for 8-10 minutes, or until steaming hot. Alternatively, microwave the puddings until steaming hot. The sauce can be reheated in a small saucepan over low heat, until hot.
