Sticky Date Pudding



Preheat oven to 180 degrees Celsius. Grease and line a 20 cm loose bottom cake tin.

Place dates and water in a small saucepan and bring to a boil. Turn off the heat, add the baking soda and set aside for 20 minutes.

Whisk together sugar, margarine and vanilla extract with an electric handmixer or food processor.

Whisk the flax seed mixture into the margarine mixture.

Sift in the flour and mix well. Add the date mixture. Combine well, then pour into the prepared cake tin.

Cook for 40-50 minutes, until a skewer or knife comes out clean. Leave to cool in the pan while you make the sauce.

Place all of the sauce ingredients into a saucepan, place over a medium heat and bring slowly to a boil.

Reduce heat and simmer gently for approximately 20 minutes. Pierce the pudding in several places with a skewer. Drizzle over about half a cup of the sauce.

Remove from tin, cut into wedges and serve with extra sauce poured over.


  • 1 1/2 C dates, finely chopped
  • 1 1/2 C water
  • 1 tsp baking soda
  • 3/4 C soft brown sugar
  • 1/2 C margarine
  • 1 tsp vanilla extract
  • 3 tsp ground flax seeds mixed with 6 tsp cold water
  • 1 1/2 C self-raising flour

Butterscotch sauce

  • 300ml soy/coconut whip cream 
  • 3/4 C soft brown sugar
  • 2 Tbsp margarine
  • 1 1/2 Tbsp golden syrup
  • 1/2 tsp vanilla extract