Baking: Sweet

Sticky Date Pudding

Recipe from: Moir’s Traditional Treats booklet


225 g Safari Pitted Dates, chopped
5 ml Moir’s Bicarbonate of Soda
90 g butter or butter
100 g soft brown sugar
2 extra-large eggs
5 ml Moir’s Vanilla Essence
50 g cocoa powder
70 g cake flour, sifted
130 g whole-wheat flour
2.5 ml Moir’s Baking Powder
185 ml evaporated milk
100 g soft brown sugar
5 ml Moir’s Custard Powder


Preheat the oven to 180° C.

Lightly grease a heat resistant pudding bowl.

Place the dates and 1½ cup water in the saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes or until soft. Stir in the bicarbonate of soda and set aside to cool.

Beat the butter and sugar until pale and creamy, add the vanilla essence and then gradually add the eggs. Fold in the cocoa powder, flours, baking powder and the date mixture.

Bake for 50 minutes.

For the sauce, heat milk and brown sugar together in a saucepan. Combine custard powder and a tsp of water and add to sauce to thicken sauce slightly.

When pudding comes out of the oven, pierce with a fork and pour over the hot sauce.

Serves 8