Sticky Date Pudding with Vanilla Bean

This dense and delicious sticky date pudding is sure to delight even the toughest of critics! The added addition of our Gelista Vanilla Bean gelati makes this the perfect dessert.

Minutes Preparation

Hours Cooking



  • 250 grams of chopped and pitted dates
  • 1 teaspoon of bicarbonate of soda
  • 1 ½ cups of boiling water
  • 125 grams of softened butter
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 ¾ cups of sifted self raising flour

Caramel Sauce

  • 1 cup of brown sugar
  • 300 mls of thickened cream
  • ½ teaspoon of vanilla extract
  • 60 grams of butter


  1. Preheat oven to 180 degrees celcius and grease and line a 22cm diameter round cake tin.

2. In a bowl add the chopped dates, bicarbonates of soda and boiling water. Leave for 20 minutes.

3. Beat together butter, sugar and vanilla, with an electric mixer until mixture is light and fluffy.

4. Add eggs one at a time and beat thoroughly between each addition. Fold through the flour and the date mixture until thoroughly combined.

5. Pour the mixture into the cake tin and bake for 40 minutes or until a skewer inserted into the cake comes out clean. Turn onto a plate.

6. For the sauce combine the brown sugar, thickened cream, vanilla extract and butter in a saucepan over medium heat. Stir until the sauce comes to the boil and then reduce heat to medium low and simmer for 2 minutes.

7. To serve: Place 1 slice of pudding and a scoop of Vanilla Bean gelati on a plate. Pour over butterscotch sauce.

8. Enjoy!

Related Products

Vanilla Bean