The Tea Room QVB’s Head Chef, Shane Davey, shares with us his decadent sticky date pudding recipe.


  • 170g Fresh dates, stoned & chopped

  • 1tsp Bicarbonate of soda

  • 300ml of boiling water

  • 60g of Butter

  • 170g of brown sugar

  • 2 eggs free range

  • 170g of self-raising flour

  • ½ tsp pure vanilla

  • Sauce:

  • 400g brown sugar

  • 1 cup thick cream

  • 250g of unsalted butter

  • 1 vanilla bean, split


  • 1.

    Preheat oven to 180 degrees & butter an 18cm square cake tin. Mix dates & bicarbonate of soda. Pour over water & leave to stand.

  • 2.

    Cream butter & sugar, then add eggs, one at a time, beating well after each. Fold flour in gently, then stir in date mixture & vanilla & pour into prepared tin. Bake in centre of oven for 30-40 minutes until cooked.

  • 3.

    For the sauce, bring all ingredients to a boil. Reduce heat & simmer for 5 minutes. Remove vanilla bean. Pour a little sauce over warm pudding & return it to the oven for 2-3 minutes so the pudding absorbed the sauce. Cut pudding into required size & serve with extra sauce & ice cream.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 322kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 2g
  • Carbohydrate 41g
  • Sugar 33g
  • Sodium 84mg

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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