Sticky dates pudding with double cream

I love sticky dates pudding, a popular dessert involving of a very moist sponge cake, made with finely chopped dates, covered in a caramel sauce and often served with a vanilla custard or vanilla ice-cream.

To make this great, soft, still moist pudding I need to find some juicy dried dates—pitted are my favourite in my pantry first. Hooray!!!! I got 1 packet unopened yet.

I am having friends over for lunch, and am making my craving and never fail dessert for Christmas day table with my family. I just love to experiment using various ingredients that I can get. I am using double cream and orange liqueur. Well, it turned out delicious and moist and I am happy with my experimenting flavouring. Let’s bake!!!!


300 g dates, pitted
350 ml water
380 g self-raising flour, sifted
3 eggs
330 g caster sugar
120 g soft butter
1 Tsp bicarbonate of soda
1 Tsp vanilla essence

Double cream orange liqueur caramel sauce

300 g brown sugar
300 g unsalted butter
300 ml double cream
100 ml orange liqueur
2 Tsp salt, or more


Preheat oven 180 degrees C. Grease a deep oval bowl must have depth of 5 cm or 6 cm. Combined dates, bicarbonate and water in a hand mix blender; blend till soft, and then set aside. Beat butter and sugar in a bowl with an electric mixer until sugar dissolved, thick and pale, and then add eggs one at a time, beating well after each. Fold in vanilla, date mixture, vanilla essence and then flour. Mix well. Spoon mixture into prepared bowl and bake for 1 hour and 15 minutes or until springy to the touch and skewer inserted comes out clean.

Double cream orange liqueur caramel sauce

Place all ingredients into a large saucepan, except orange liqueur and simmer over a low heat until sugar dissolved. Increase to medium heat and allow mixture to bubble away about 5 minutes. Add orange liqueur. Add more salt if you like saltiness, and bring to bubbling simmer, remove from hob. Set aside in saucepan until ready to use to pour over the pudding once it’s done.

Remove pudding from oven and use a chopstick to poke holes on the top of the pudding. Spoon 3/4 of double cream orange liqueur caramel sauce over the pudding to soak in and return to oven for 10 minutes until sauce bubbling. Remove from oven and spoon remaining double cream orange liqueur caramel sauce to seep through the holes. Serve pudding with the thicken cream, or double cream or ice cream or vanilla custard.

Note: Oven temperature may vary. You might need to put in oven for 45 minutes; check with skewer: comes out clean or needed to put in oven longer. You might want to serve the remaining of double cream orange liqueur caramel sauce. You can put 1 -2 Tsp salt extra.