Sticky date pudding with caramel sauce

Rich, sweet and decadent, this gluten-free dessert is beautiful served with a dollop of cool ice-cream or fresh cream.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
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Sticky date pudding with caramel sauce
  • 1 1/2 cup dried pitted dates, coarsely chopped
  • 1 teaspoon bicarbonate of soda
  • 90 gram butter, at room temperature, plus 90 g extra
  • 1/2 cup caster sugar
  • 1 1/2 teaspoon vanilla essence
  • 2 eggs
  • 1 1/2 cup gluten-free self-raising flour
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup cream
  • vanilla ice-cream, to serve


Sticky date pudding with caramel sauce
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base diameter) round cake pan with baking paper. Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes.
  • 2
    Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. Beat in eggs, one by one, until combined. Add flour and date mixture, beating until combined. Pour mixture into prepared pan; Smooth surface.
  • 3
    Bake pudding for 35-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes; turn out onto a large serving plate.
  • 4
    Combine extra butter, brown sugar, cream and remaining essence in a small saucepan. Stir over low heat until well combined and smooth. Cut pudding into wedges. Drizzle with caramel sauce. Serve pudding with ice-cream.