Sticky Date Pudding


Sticky Date Pudding

Imagine sinking your fork into a moist, tender crumb infused with the natural sweetness of Medjool dates, each bite a delightful explosion of flavour. What truly elevates this dessert to a league of its own is the decadent caramel sauce that crowns it. Brown sugar, thickened cream, and butter, simmered to perfection, creates a velvety, golden elixir that cascades over the bundt cake like liquid gold. The final touch, a scoop of creamy vanilla bean ice cream alongside, completes the experience. 

This Sticky Date Pudding isn’t just a dessert; it’s a celebration of flavours, a testament to the artistry of baking, and a gift to your senses. Whether shared with loved ones on a special occasion or savoured in solitary bliss, this cake promises to be a memorable culinary experience that leaves you craving for just one more slice.  Indulge, savour, and delight in the essence of this timeless classic reborn as a bundt cake masterpiece.  

sticky date pudding

Sticky Date Pudding

A decadent classic dessert, this sticky date pudding bundt combines moist, date-infused cake with a rich caramel sauce, perfect for indulgent gatherings.
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Australian
Servings 12


Cake Ingredients

  • 300 g Medjool dates deseeded and roughly chopped
  • 1.5 tsp bicarbonate of soda
  • 1.5 cups boiling water
  • 110 g unsalted butter at room temperature
  • 225 g brown sugar
  • 3 large eggs
  • 270 g self-raising flour

Caramel Sauce Recipe

  • 300 g brown sugar
  • 375 ml thickened cream
  • 75 g unsalted butter

To serve

  • vanilla bean ice cream


  • Preheat the oven to 180°C (350°F). Grease a bundt cake pan with butter and flour the surface.
  • In a mixing bowl, combine the chopped dates and bicarbonate of soda. Pour the boiling water over them and let it soak for 10 minutes. (Reserve the soaking water as this is used in the cake.)
  • In a separate large mixing bowl, cream together the room temperature butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Fold in the self-raising flour until just combined. Stir in the soaked date mixture along with the soaking water.
  • Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes.
  • While the cake is baking, prepare the sauce. In a saucepan, combine the brown sugar, thickened cream, and butter. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring constantly until the sauce thickens slightly. Remove from heat, it will thicken further as it cools.
  • Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Use a skewer to poke holes all over the cake's surface.
  • Carefully pour half of the caramel sauce over the cake, allowing it to soak in. Let the cake rest for at least another 10 minutes before gently inverting it onto a serving plate.
  • Serve the sticky date pudding bundt cake warm, drizzled with additional caramel sauce and a scoop of vanilla bean ice cream on the side for the ultimate indulgence.
Keyword banana cake, best bundt cake recipe, best bundt cake recipes, best dutch pancake recipe, best sticky date pudding recipe, breakfast dessert, sticky date, sticky date pudding
sticky date pudding


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Meet Marianne

brunching, baking and sipping tea


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