Sticky Date Pudding

November 18, 2023 Kelly Hamill

Sticky date pudding

A really easy, delicious cake that is perfect for a crowd.

Cake is 11.7g protein total, sauce is around 1g prot/100g.


280g pitted dates, roughly chopped

½ teaspoon baking soda/bicarb soda

250ml boiling water

¼ cup (40g) brown sugar

80g butter

35g mixed egg (4.2g protein)

185g Platypus Foods 1% Baking Mix (1.85g protein)

1 teaspoon baking powder


For the butterscotch sauce:

100g butter

200g brown sugar

375ml cream (7.5g protein)

½ teaspoon vanilla


  1. Preheat oven to 180 degrees Celsius. Grease and line a cake tin with enough paper overhanging the sides to allow you to lift it out.
  2. Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher or fork until it resembles sloppy porridge.
  3. Place butter and sugar in a bowl. Beat until combined and smooth.
  4. Add egg and beat until incorporated.
  5. Add flour and baking powder and mix.
  6. Add dates, mix quickly until dates are well incorporated into the batter
  7. Pour into cake tin and bake for 25 minutes or until skewer inserted comes out smooth.
  8. Remove from oven and while still hot, poke some holes in the cake and pour over about half of the butterscotch sauce. Lift from the pan and serve warm with the remaining sauce and cream or ice cream.


For the butterscotch sauce:

  1. Place all ingredients in a saucepan over medium heat and stir until butter is melted.
  2. Increase heat and simmer for 2 minutes, remove from heat and serve warm

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