Ingredients
Sticky Date Puddings
- 500 grams pitted dates
- 620 grams Boiling water
- 2.5 teaspoons bicarbonate of soda
- 240 grams brown sugar
- 140 grams Butter
- 335 grams self-raising flour
- 4 eggs
Caramel Sauce
- 210 grams brown sugar
- 150 grams Butter
- 375 grams cream
- 1.5 teaspoons vanilla essence
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180C. Grease/line large tin 20x30cm square tin or 18 hole muffin tray (I prefer to use muffin tray & liners).
**feedback comments suggest may need larger tin & or longer cook time - apologies I haven't confirmed as I prefer muffin portions.
Combine dates, boiling water and soda in
"Closed lid" . 5 minutes 
"Gentle stir setting" .
Add sugar and butter to mixture and process on speed 6 - 7 for 10 seconds until dates are chopped.
Scrape down sides and add flour first, then eggs and process on speed 4 - 5 for 5 seconds at a time until combined.
Pour into prepared tin or large muffin cups. (Makes 18 large muffins)
OVEN BAKE
Bake for 17 - 20 minutes in a moderate oven for muffins and 20 - 25 for larger tin. Puddings should spring back when gently pressed. Stand for 5 minutes before turning out.
OR STEAM
Using varoma muffin trays, Add 600ml water to jug, 30 mintues, Varoma, Speed 1. - Place all into TM bowl and cook on 80C, speed 1 for 2 minutes unti butter has melted.
Cook for another 5 - 8 minutes on Varoma, speed 2. Sauce will thicken on standing.
These are a favourite with my family, hence the need for a bulk batch. Both puddings and sauce seem to freeze well. Great to take places. I use muffin liners for individual serves and pack the sauce in thermos flask.
Sticky Date Pudding
Caramel Sauce
Tip
*Use thickened cream or add more butter if you would like the sauce to be a little thicker.
*Alternatively, cook it longer.
*Works fine with gluten free self raising flour substitution.
*Both puddings and sauce freeze well in portions.
Mini Batch
- 125g dates
- 155 boiling water
- 1/2 teaspoon bicarb
- 60g brown sugar
- 35g butter
- 160g SR Flour
- 1 egg
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Brett-Melissa: Thanks for feedback, apologies I have only ever cooked in muffin tray and obviously my guestimation size and cook time was not overly accurate.
Taste good, but stated ingredients made it way too big for the tray which doubles the cooking time. Half the ingredients would have done it. The sauce ingredients were okay but it didn't thicken even with a lot of extra time.
This is the Tastiest and Simplist Sticky Date Pudding recipe to follow and make!!
Thank you for sharing!!
These are so easy to make and a great dessert to take to parties.
Having trouble getting ingredient list to stay on recipe. So will post here
Sticky Date Puddings
- 500 grams pitted dates
- 620 grams boiling water
- 2.5 teaspoons bi-carb soda
- 240 grams brown sugar
- 140 grams butter
- 335 grams self-raising flour
- 4 eggs
Caramel Sauce
- 210 grams brown sugar
- 150 grams butter
- 375 grams cream
- 1.5 teaspoons vanilla essence