What could be more of a classic pudding than Sticky Date, and our twist on this recipe has a lovely citrus bite!

Serves 6 Prep Time 20 Minutes Cook Time 25 Minutes



175g pitted dates, chopped (we love Alison’s Pantry)

1 cup hot water

50g butter, melted (we love Rolling Meadow)

1 cup self-raising flour (we love Edmonds)

1/2 tsp baking soda

1 tsp cinnamon (we love Gregg’s)

1/2 tsp mixed spice (we love Gregg’s)

¾ cup + ¾ cup lightly packed brown sugar

2 large (size 7) eggs

3/4 cup sour cream (we love Meadow Fresh)

2 tablespoon orange liqueur or grated rind of 1/2 an orange

The Coconut Collaborative Coconut yoghurt, to serve


Equipment – we baked these individual puddings in our Le Creuset Ramekins. 



  1. Place the roughly chopped dates in a medium-sized microwave bowl. Cover with the water then microwave on high for 5 minutes, stirring occasionally. Stir in the butter, then set aside to cool.
  2. Sift the flour, baking soda and spices into another medium bowl, then stir in ¾ cup of brown sugar. Add the eggs to the date mixture, stir until well combined, then fold this into the dry ingredients.
  3. Divide the mixture between 6 large non-stick sprayed or oiled muffin pans or pour it into a prepared 23cm square cake tin. Cover muffin tins with foil, then place in a roasting pan containing 2cm of boiling water. Bake at 180°C (or 170°C fan-bake) for 25-30 minutes, until puddings are firm when pressed in the centres. Leave to stand for 5 minutes before removing from pans. (Bake the large pudding uncovered for 30 minutes or until centre is firm when pressed.)
  4. To make the sauce, combine the sour cream, remaining brown sugar, orange and a pinch of salt into a saucepan. Heat while stirring until sugar dissolves. Simmer for a couple of minutes then pour into a jug.
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