On a chilly winter night, this decadent dessert is a wonderful source of comfort.
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 puddings |
Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 2 ½ ounces dark chocolate, grated
- 7 ounces chopped pitted dates
- 1 ¼ cups water
- 1 teaspoon baking soda
- ¼ cup softened butter
- ¾ cup superfine (castor) sugar
- 2 eggs
- 1 cup heavy cream
- 1 cup firmly packed brown sugar
- 1 cup butter
- 2 tablespoons confectioners’ sugar for dusting
- 3 cups vanilla ice cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
- Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
- Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
- When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
- To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners’ sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 20 g |
| Sodium | 335 mg |
| Sugars | 49 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Indulgent!!!!
I would not recommend the sauce; it was a huge pain to make and led to a great deal of clean-up. The pudding itself was alright.
Drain dates after boiling….i used spelt flour instead of regular flour (healthier)…i threw in a couple of Snickers with Almonds Fun Size cause I didnt have any plain chocolate…it came out so light and delicious 🙂
This turned out great! I had some fresh dates that we received for Christmas, so I pitted them and reduced the water to about 1/2 cup. I also added a little salt and about 1/4 tsp of rum flavoring to the sauce. We will definitely make this again.
This wasn’t really a sticky date pudding. This is more like a chocolate caramel sauce pudding? Could hardly taste the dates and doesn’t taste anything at all like what we’re used to when tasting a sticky date pudding.
It turned out well; I like the suggestion of other reviewers, to melt the chocolate into the dates water, and also the muffin size helps tremendously when you have company. I baked them just for family and omitted the sauce, so I cannot vouch for it. But I’m sure it will bring them over the top.
Absolutely delicious. Definitely will make again and again. Thank you for sharing the recipe.
This cake is AMAZING! Everytime I make it, I have people raving and asking me to make it again (mind you, I’m only 13). I use orange juice instead of water for cooking the dates in and replace the chocolate with 2 tbsp of cocoa powder/hot chocolate powder. Definitely make the cakes in Ramekins (I use 2 or 4 oz ramekins). Also, cook the toffee syrup a little longer for something thicker. Great cakes!
it was OK!
This has turned into one of my favourite recipes ever. Soooooo tasty! I bake the puddings in muffin forms, then serve them with vanilla ice cream and frozen cranberries – they make the whole arrangement look very pretty! Making half the sauce is definitely enough, like others before me have stated.
This was good and light-tasting, however, it’s not the sticky date pudding I’m used to back in OZ. The sauce needed to be thicker in my view and perhaps next time I’ll add a lot more dates. Also, recipe back home did not have chocolate. This was a decent substitute and it’s a keeper, but I’ll continue to search for the perfect Sticky Date Pudding. Thanks for sharing!
My bf took one bite and declared it the best date dessert I ever made, and getting dates by the kilo several times a year, I make a lotta date recipes. This made 24 mini cupcakes (cooked for 12 minutes first) plus 5 regular sized cupcakes and fearing all the fat I cut the butter down to 1/2 C for the sauce, it wouldda been too much with a full cup. Soo good!
Incredible texture — light but chewy and moist. I made this without the sauce because we do not like over-the-top sweetness. I used chocolate chips (because that’s what I had on hand) instead of shaved dark chocolate. To incorporate the chocolate into the batter, I melted the chips into the date and water mixture after turning off the heat but still hot.
A great recipe, YUMMMYY! I did few alterations, I replaced dark choco (didn’t have any) with coca powder and I have cut back half of the sauce. I HIGHLY recommend it.
This was a surprise! Cannot taste the dates but makes a lovely moist chocolate muffin which is excellent with the rich sauce. I would make less sauce next time (3/4 recipe) as I thought really too much… but it WAS delicious!!
This was absolutely amazing!! I made it just to get rid of some dates that I had and was VERY pleasantly surprised. I don’t think I would only make half of the sauce, as one reviewer suggested. All of the sauce will be used up. I invited my critical neighbour over to try it and his face lit up with joy when he took the first bite! I’m pretty sure eating this put him in a better mood. I used half and half instead of heavy cream and light margarine instead of butter in the sauce. The taste was great but I’m sure the thicker sauce that would have resulted from using the heavy cream would have been amazing. I will definitely be making this again!
I love ‘sticky date pudding’ but I leave the chocolate out and I also add 1 tbls of dark rum
This was great! everyone simply loved it!! I would reduce the sauce by half next time tho..
This was FANTASTIC! I made mini cakes as well as muffins and they turned out soft and fluffy! I haven’t tried the sauce. Just made the cakes. I did make a few changes *cut the sugar down, (out of 375g -> 200g) *1/3 of the flour, I used wholemeal flour *used self raising instead of adding baking powder *1/3 of the liquid added to the pot with the dates was orange juice [got that from other recipies] *used margarine instead of butter cause thats what I had [ can’t tell the difference ] Note: I found the mixture after cooking, was too thick to be blended successfully but was already so mushy the blending wasn’t really needed. In the future I would: completely use only wholemeal flour for a more gritty earthy taste? Maybe add some nuts. Will make again.
Wow, what a winner. I made this for a group of mates for an after bbq pudding, and went down a treat as it was a really cold night and the guys were frozen. Having individual servings was fantastic and made a double recipe so have frozen the few that were left over. They are very sweet and rich though so cant eat too many (which is probably a good thing!!). Just divine, thank you so much for a fantastic recipe.
A 5-star recipe for no doubt. My husband, my two friends and I just came back from Australia. We all fell in love with this dessert, which we could find in almost every restaurant. We ordered it from different restaurants but we love our first experience the best. The texture of the pudding from our first trial was very moist and tasted more dates. I gave this recipe 5 stars because it is worth 5. Everybody raved it. However, I’m going to experiment with more dates and try to make a 6-star recipe for myself. We’ll see.