Chef Naomi Scensny creates individual sticky date puddings that are sure to make a lasting impression on your guests - and some sticky fingers as well!


  • 200g dried dates, coarsely chopped

  • 1 teaspoon bicarbonate soda

  • 1 1/4 cups boiling water

  • 60g butter, softened

  • 1 cup firmly packed brown sugar

  • 1 cup self raising flour

  • 2 eggs, lightly beaten

  • Butterscotch sauce

  • 1 1/4 cups firmly packed brown sugar

  • 300ml pouring cream

  • 125g butter


  • 1.

    Preheat oven to 180°c. Grease a 1/3 cup capacity muffin tray.

  • 2.

    Place dates, bicarbonate soda and boiling water into a heatproof jug; stand for 5 minutes then carefully pour into blender jug. Place lid on jug.

  • 3.

    Add butter and sugar and PULSE 2-3 times. Add butter and sugar and pulse 2-3 times. Add butter and sugar and PULSE 2-3 times; add flour and eggs and PULSE mixture until just combined. Do not over process. Scrape down sides of jug if necessary.

  • 4.

    Divide mixture evenly between 12 holes of the muffin tray and bake for about 25 -30 minutes or until cooked when tested with a wooden skewer. Remove from oven and stand for 5 minutes before turning out onto a wire rack. Serve warm.

  • 5.

    Serve puddings with butterscotch sauce. To make sauce, combine all ingredients in a saucepan and cook, stirring, over a low heat until combined.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 323kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 2g
  • Carbohydrate 42g
  • Sugar 35g
  • Sodium 24mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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