Spiced Sticky Date Pudding

I know I've already a Sticky Date Pudding recipe on the website but the wheat based version of this recipe was in the Bake the Issue August 2016 edition of Taste magazine. Two fantastic ovens were up for grabs, all you had to do was make, bake, photograph & upload your photo to social media (& then win of course!). As I simply adore Sticky Date Pudding I thought I would convert their recipe. 

This Spiced Sticky Date Pudding is now my new favourite - it is simply sensational. 

Of course you have to remember I love sticky date pud so I am going to be a little biased. I decided to try it out on friends to see what they thought. It was a Christmas in July event where everyone brings something to eat and we usually have too much of everything. This pudding was one of the desserts & I was so happy to hear the "OMG", "Have you had any of the sticky date? You've got to try it.", "Libby, this is simply the best sticky date pud I've had". They didn't care when I told them it was gluten free (and I wasn't going to tell them before they had tried it :) ).  

This recipe serves 12.




300 g Dates (fresh)

265 g Boiling water

3/4 tsp Bicarbonate of soda

3/4 tsp Fresh ginger

100 g Butter (room temperature)

145 g Caster sugar

2 Egg

150 g Bakers' Magic Gluten free flour

1 tsp Baking powder

~1/2 tsp Mixed spice*

~1/4 tsp Ground cloves*


*I've made the pudding without the added spices but the whole family prefer it with them. 

Dates - Fresh dates are wonderful but they can be a bit expensive. If you are happy to use dried dates (I couldn't tell much difference) use 250 g dried dates & increase the water to ~300 g. 


Butterscotch Sauce

200 g Brown Sugar

300 ml Cream

75 g Butter

40 g Golden syrup



Turn oven on to 160 C (fan forced). Put a baking tray 1/2 filled with water in the oven. This will help the pudding to be super moist. 

Grease a 20 cm round cake pan. Are you going to present the whole pudding on a plate or will you serve it from the cake pan? If you want to present the pudding whole you will need to be able to pull the pudding out of the pan when it is warm/hot. I use baking paper strips that go underneath the pudding & up over both sides of the cake pan. Cut 3 - 4 strips of baking paper (~55 cm x 5 cm) lay them on the bottom of the greased tin equidistant from each other, ensure the ends of each strip can be tucked under the bottom of the cake pan. Line the base of the pan with baking paper over the top of the strips. If serving from the cake pan line the base of the pan with baking paper. 

Pit & roughly chop the dates.

Put dates & water in a saucepan, bring to the boil & turn off the heat.

Add bicarb of soda to this & let the mixture cool for ~10 mins. Stir in the ginger to the date mixture.

Cream the butter & sugar. Add an egg & continue to cream the mixture. Stop the mixture & scrape down the sides. Add the other egg & continue creaming.

Gently stir the date/water mixture. The dates should have softened considerably. 

Combine the date mix with the creamed mix, stir well. 

Mix together the Bakers' Magic Gluten free flour, baking powder, mixed spice & clove powder.

Add the flour mix to the creamed date mix & combine until all ingredients are incorporated. I usually mix the flour in by hand using a spatula, making sure the little lumps of flour have mixed in.

Transfer to the lined cake pan & put the pan on a baking tray. Tuck the strips of baking paper underneath the cake pan & put the tray in the oven. When opening the oven be careful of escaping steam. While the pudding is baking make the butterscotch sauce (see below). Bake in the oven at 160 C for ~35 - 40 mins or until a skewer inserted into the centre of the pudding comes out clean.

When the pudding is ready transfer the tin to a cooling rack & use 2 skewers to pierce holes in the top of the hot pudding. While the pudding is still hot pour ~125 g of the sauce over the pudding or enough to just cover the top of it. Set aside for 10 minutes to absorb.

Warm a serving plate if presenting the pudding on a plate. Bring the ends of the baking paper strips together over the centre of the pudding & lift it out of the pan. Place on the warm serving plate. Use a knife to gently lift up the pudding a little so that you can pull out one of the baking paper strips. Repeat for the other strips.

Serve with cream & remaining sauce.

I hope you enjoy it as much as I do.

Butterscotch Sauce

When making the sauce it will increase in volume ~3X as it starts to boil, use a saucepan that will allow for this expansion.

Put all sauce ingredients into a saucepan, stir the ingredients while heating the mix.

Boil the sauce for 5 mins & then remove from heat.