Tipsy Sticky Date Pudding Recipe

Name: Tipsy Sticky Date Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dates, pitted and roughly chopped (135 gm/4 1/2 oz); 1 teaspoon bicarbonate of soda (baking soda); 50 g soft butter (1 and 2/3 oz); 2/3 cup firmly packed soft brown sugar (155 gm/5 oz); 2 eggs; 1 1/2 cups plain flour (185 gm/6 oz); 1/2 teaspoon baking powder; 1 cup walnut halves, roughly chopped (100 gm/3 and 1/3 oz); Syrup; 2/3 cup firmly packed soft brown sugar (155 gm/5 oz); 10 g butter (1/3 oz); 1 teaspoon vanilla extract; 1/3 cup brandy (80 ml/2 and 3/4 fl oz)

Servings: persons

3/4 cup dates, pitted and roughly chopped (135 gm/4 1/2 oz)
1 teaspoon bicarbonate of soda (baking soda)
50 g soft butter (1 and 2/3 oz)
2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
2 eggs
1 1/2 cups plain flour (185 gm/6 oz)
1/2 teaspoon baking powder
1 cup walnut halves, roughly chopped (100 gm/3 and 1/3 oz)
Syrup
2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
10 g butter (1/3 oz)
1 teaspoon vanilla extract
1/3 cup brandy (80 ml/2 and 3/4 fl oz)

1
Preheat oven to 180u00b0C (350u00b0F/Gas 4).
2
Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil.
3
Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy).
4
Beat the butter and sugar with electric beaters until light and creamy.
5
Add the eggs one at a time, beating well between each addition.
6
Fold in the sifted flour and baking powder, walnuts and date mixture.
7
Stir until all the ingredients are just combined and pour into the prepared dish.
8
Bake for 40 minutes, or until slightly risen and firm to touch.
9
Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes.
10
Prick a few holes in the pudding with a skewer, pour the syrup over.
11
Return to the oven for 5 minutes while the sauce soaks in . Serve with cream or natural yoghurt.

1018

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup dates, pitted and roughly chopped (135 gm/4 1/2 oz), 1 teaspoon bicarbonate of soda (baking soda), 50 g soft butter (1 and 2/3 oz), 2/3 cup firmly packed soft brown sugar (155 gm/5 oz), and more.

Yes, Tipsy Sticky Date Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tipsy Sticky Date Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions