Sticky dates pudding with brandy caramel sauce

Christmas festive is full of flavours, colours, textures, hot, warm and cold meals. Every household would serve from entrees to desserts. Traditional and modern mixture of feasting where each one brings their best dish, and all laid on the long table.

After feasting the entrees, and main course; there are always room for desserts and fruits. Of course, there are bottomless round of alcohols, beers, champagne, cocktails or mocktails, dessert wine and soft drinks.

Traditional dessert are plum pudding, pavlova, tiramisu, trifle, bread and butter pudding, white chocolate buttered croissant pudding, eggnog blueberries cheesecake, cheesecake, posset, panna cotta, semolina Christmas cake, Christmas fruits cake or ice cream. Everyone has got their own favourite dessert.

Every Christmas dessert and my family favourite is a cinch to make. Served warm out of the oven, you will find it wickedly addictive. Ice cream or cream or custard is a must. I was reluctant to share my sticky dates pudding as it’s my secret family dessert. Since God is faithful, good and love me, I decided to share it. Sharing is giving God’s love through serving others and sharing with others.

My previous sticky dates pudding is with caramel sauce, salted caramel, bourbon caramel, cosmopolitan caramel, ouzo caramel, prosecco caramel, frangelico caramel and aperol caramel. This year, I have made it with brandy. More heavy alcohol consumption on top of wickedly addictive to it. That will make you drools.

Everyone gets second helping if serve it a tiny bit small portion. Thankfulness to God for helping me make my sticky dates pudding that is moist, soft, brandy caramel and it’s sure is wickedly additive that my family enjoy it to the fullest that fill us with heart-bursting Joy and had a marvellous Christmas celebration remembering God’s abiding Presence Love, Peace, Hope and Joy in our house. You can still serve this for New Year 2021 celebration. Let’s bake!!!

This is one and a half recipe


340 g pitted dates, chopped
340 g self-raising flour, sifted plus 40-50 g extra
600 ml water
75 ml brandy
1 Tsp bicarb soda
140 g butter salted, soft
300 g castor sugar
5 large eggs about 800 g size
1 Tsp vanilla essence

Caramel sauce

225 g dark brown sugar
375 vanilla custard
300 g butter, chopped


Preheat oven 180 degrees C. Grease a square baking tray with 5 cm deep. Combine dates with water and brandy in a pot over medium heat. Cook for 5-8 minutes or until dates are very soft. Add bicrab soda and stir, then set aside to cool.

Beat butter and castor sugar until thick and pale, then add eggs one at a time, beating well after each. Add vanilla, dates mixture and then fold in 340 g flour. If too liquid add extra 40 g flour. Spoon mixture into prepared baking tray.

Bake for 1 hour 15 minutes or until springy to the touch. Meanwhile, make caramel sauce: combine all ingredients in a pot and stir over medium heat until boiling. Simmer for 3 minutes or until combined and glossy.

Once skewer in out clean, remove sticky dates from oven. Make holes with a chopstick all around the sticky dates. Spoon the caramel sauce over sticky. Make sure it seeps in the hole and sides. Bake a further 5-8 minutes. Serve warm with cream or custard or ice cream. Enjoy!!!!

Note: You might need extra flour if it’s too liquid. Oven temperature may vary. You might need less or more time. You may omit brandy just use water. You may want to make one recipe. As my family is big and everyone would go for second helpings, I make one and a half recipe.



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