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    Sticky date puddings

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    Sticky date puddings

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes

    Serves: 8


    175g unsalted butter, softened, plus extra for greasing
    80g light brown muscovado sugar
    6 Waitrose Medjool Dates, pitted and finely chopped
    3 British Blacktail Free Range Medium Eggs
    2 tbsp treacle
    175g self-raising flour
    1 tsp baking powder
    1 heaped tsp mixed spice
    ½ tsp fine sea salt
    2 tbsp whole milk

    40g unsalted butter
    3 Waitrose Medjool Dates, pitted and finely chopped 
    125g light brown muscovado sugar
    250ml double cream, plus extra to serve


    1 For the puddings, preheat the oven to 180ºC, gas mark 4. Lightly grease 8 mini pudding moulds (each about 175ml in volume), put a small circle of baking parchment in the base of each, then sit them in a large, deep-sided roasting tin.

    2 Boil the kettle. In a large bowl, using electric beaters, cream the butter, sugar and dates for 2-3 minutes until light and fluffy. Beat in the eggs and then the treacle. Lightly beat in the flour, baking powder, mixed spice and salt, then loosen the mixture with the milk. Divide the mixture evenly between the moulds; it should fill them about halfway.

    3 Pour a kettle of just-boiled water into the roasting tin so the water sits about halfway up the outside of the moulds. Cover the top of the tin with 3 layers of large pleated sheets of tin foil, ensuring the foil is tightly sealed around the edges (you don’t want steam to escape as the puddings won’t rise). Bake for 30 minutes until risen and springy.

    4 To make the sauce, put the butter, dates and sugar in a saucepan and set over a low heat. Add a pinch of salt and stir occasionally until the sugar has dissolved. Stir in the double cream until combined; keep warm.

    5 Remove the foil and carefully release the side of the puddings from the moulds using a small, sharp knife. Invert onto plates and pour over the sticky date sauce, adding a little extra whipped cream, if liked.

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    Cook’s tip

    If you’re not a fan of traditional Christmas pudding, these moreish puds make a great alternative


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