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Sticky date self-saucing puddings

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Can you ever go wrong with self-saucing puddings? We don't think so. Especially when they ooze with buterscotch sauce. Our mouths are watering!

  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes, (+ 10 mins standing & 5 mins resting time)

Ingredients

  • 1 cup (140g) coarsely chopped dried pitted dates
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 cups (225g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 60g butter, melted
  • 1 Coles Brand AustralianFree Range Egg, lightly whisked
  • Thickened cream, to serve

Sauce

  • 1/2 cup (110g) brown sugar
  • 1 tbs custard powder
  • 40g butter, finely chopped
  • 1 tbs golden syrup

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Lightly grease 6 x 1½-cup (375ml) capacity ramekins or ovenproof dishes.
  2. Step 2

    Place the dates and bicarbonate of soda in a medium heatproof bowl. Pour over ½ cup (125ml) boiling water. Set aside for 10 mins to soften.
  3. Step 3

    Combine the flour and sugar in a large bowl. Add the butter and egg to the date mixture and whisk to combine. Add to the flour mixture and stir to combine. Spoon evenly among the prepared ramekins.
  4. Step 4

    To make the sauce, combine the sugar and custard powder in a jug. Add the butter, golden syrup and 1½ cups (375ml) boiling water and stir until butter melts and mixture is smooth. Pour the hot sauce over the back of a metal spoon over each ramekin. Place the puddings on a baking tray. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins to rest.
  5. Step 5

    Serve the puddings with thickened cream.

Sticky date self-saucing puddings

Sticky date self-saucing puddings
  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes, (+ 10 mins standing & 5 mins resting time)
Ingredients
  • 1 cup (140g) coarsely chopped dried pitted dates
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 cups (225g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 60g butter, melted
  • 1 Coles Brand AustralianFree Range Egg, lightly whisked
  • Thickened cream, to serve

Sauce

  • 1/2 cup (110g) brown sugar
  • 1 tbs custard powder
  • 40g butter, finely chopped
  • 1 tbs golden syrup
    Description

    Can you ever go wrong with self-saucing puddings? We don't think so. Especially when they ooze with buterscotch sauce. Our mouths are watering!

    Method
    1. Step 1

      Preheat oven to 180°C. Lightly grease 6 x 1½-cup (375ml) capacity ramekins or ovenproof dishes.
    2. Step 2

      Place the dates and bicarbonate of soda in a medium heatproof bowl. Pour over ½ cup (125ml) boiling water. Set aside for 10 mins to soften.
    3. Step 3

      Combine the flour and sugar in a large bowl. Add the butter and egg to the date mixture and whisk to combine. Add to the flour mixture and stir to combine. Spoon evenly among the prepared ramekins.
    4. Step 4

      To make the sauce, combine the sugar and custard powder in a jug. Add the butter, golden syrup and 1½ cups (375ml) boiling water and stir until butter melts and mixture is smooth. Pour the hot sauce over the back of a metal spoon over each ramekin. Place the puddings on a baking tray. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins to rest.
    5. Step 5

      Serve the puddings with thickened cream.