Sticky Date Pudding

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Sticky Date Pudding

  • Prep Time
    30 Minutes
  • Cook Time
    50 Minutes
  • Total Time
    1 Hour 20 Minutes
  • Servings
  • Difficulty

Ideal for

  • Charcoal


  • 400g Pitted dried dates, roughly chopped
  • 1 1/2 Teaspoons Bicarbonate of soda
  • 375ml Boiling water
  • 100g Butter, softened
  • 3/4 Cup caster sugar
  • 2 Teaspoons Vanilla extract
  • 3 Eggs
  • 2 Cups self - raising flour
Butterscotch Sauce
  • 1 1/2 Cups brown sugar, firmly packed
  • 375ml Pure cream
  • 150g Butter, chopped


  • Step 1
    Place dates and bicarbonate of soda in a heatproof bowl and add the boiling water. Stand for 20 minutes or until softened.
  • Step 2
    Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.
  • Step 3
    Beat the butter, sugar and vanilla, using an electric mixer, until pale and creamy. Add eggs, one at a time, and beat well after each one. Using a large spoon, stir in the flour and date mixture. Mix thoroughly.
  • Step 4
    Once the Q is preheated, turn to the roast setting. Pour mixture into a casserole dish and place on the trivet. Cook for 35-40 minutes or until a skewer comes out clean when inserted into the center of the pudding.
  • Step 5
    Remove the casserole dish from the Q and turn out the pudding onto a wire rack.
  • Step 6
    Return the casserole dish to the Q and pre-heat for 2-3 minutes. Then add the sugar, cream and butter to the casserole dish and cook, stirring until the sugar and butter have dissolved. Once the sauce has begun to boil, close the lid and simmer for 3 minutes, lifting the lid to stir every minute.
  • Step 7
    Remove the sauce from the Q, pour into a jug and serve with slices of the warm sticky date pudding.


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