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Sticky Date and Banana Pudding with Butterscotch Sauce, Double Cream and Fresh Strawberries

Try Sophie's amazing Sticky Date Dessert!


  • Melted butter to grease

  • 1 x ripe banana

  • 285g pitted dates halved

  • 250ml boiling water

  • 1 x tsp. bicarbonate of soda

  • 80g butter at room temp

  • 100g caster sugar

  • 2 x eggs

  • 116g self-raising flour (sifted)

  • 75g plain four (sifted)

  • 185ml pouring cream

  • 160g lightly packed brown sugar

  • 60g unsalted butter, chopped

  • Double cream to serve

  • 1 x punnet fresh sweet strawberries  marinated in lemon juice from 1 lemon and a tbsp. of white sugar


  • 1.

    Pre-heat oven to 180 degrees

  • 2.

    Brush 6 non-stick muffin pans (3/4 cup size) with melted butter to lightly grease

  • 3.

    Combine ripe chopped banana, dates, water and bi-carb in a saucepan. Gently heat, watching carefully until dates and banana have almost dissolved and there are no hard bits left in the mixture. Mix up well with either a fork or electric mixer. Allow to cool.

  • 4.

    Use an electric beater to beat butter and caster sugar in a bowl, until pale and creamy

  • 5.

    Add eggs, 1 at a time, beating well after each addition

  • 6.

    Fold in softened date mixture into muffin trays and smooth surfaces

  • 7.

    Bake for 25-30 minutes or until surfaces spring back when lightly tapped

  • 8.

    Set aside the pans for 5 minutes to stand before turning onto a wire rack to cool slightly

  • 9.

    Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over a medium heat

  • 10.

    Cook stirring, for 5 minutes until smooth

  • 11.

    Divide puddings into bowls, top with double cream and marinated strawberries and pour over the sauce to serve

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