• Save to your scrapbook
  • Save to your scrapbook

    Stick-to-your-teeth Pudding

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stick-to-your-teeth Pudding

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes


    • 175g stoned dates
    • 140g soft brown sugar
    • 85g butter
    • 175ml cold water
    • 175g self-raising flour
    • 1 tsp bicarbonate of soda
    • 2 large eggs


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20 x 30cm cake tin.
    2. Chop the dates carefully, using a sharp knife. Put the sugar, butter and water into the small saucepan and heat it gently until everything has melted. Take the saucepan off the heat and stir in the chopped dates.
    3. Sift the flour and bicarbonate of soda into a large mixing bowl. Pour the liquid mixture into the flour. Break the eggs into a small bowl and beat them with a fork. Add them to the large bowl. Mix everything together with a wooden spoon, making sure that all the flour at the bottom is mixed in. The mixture will be quite gloopy.
    4. Use a spatula to scrape the mixture into the prepared cake tin. Put the tin onto the middle shelf of the oven. Set the timer for 25 minutes. When the time is up, use your oven gloves to take the tray out of the oven. Check that the cake is cooked by pushing a metal skewer into the middle. If it comes out clean, it is cooked. If not, pop it back in the oven for another 5 minutes. Serve squares of the cake warm with Hopscotch Sauce.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars