Photo of Sticky date puddings by WW

Sticky date puddings

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
This sweet and rich pudding never fails to please a crowd. These puddings are fluffy and full of delicious dates and when drizzled with caramel sauce, there’s nothing that beats a sweet treat like it. Make them into bite-size cupcakes so no one misses out!


Fresh dates

180 g, pitted, finely chopped

Bicarbonate of soda

1 tsp

Reduced fat oil spread

80 g

Brown sugar

130 g, ⅓ cup (75g), plus ¼ cup (55g) extra


2 medium

Plain flour

½ cup(s), (75g)

White self-raising flour

¾ cup(s), (110g)

Light thickened cream

½ cup(s), (125ml)


  1. Preheat oven to 180°C. Lightly spray a 12-hole (⅓ cup capacity) muffin tin with oil. Line bases with a disc of baking paper.
  2. Combine dates, bicarbonate of soda and 1 cup (250ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes to allow the dates to soften.
  3. Using electric beaters, beat spread and brown sugar in a medium bowl until pale and creamy. Add eggs, one at a time, beating after each addition. Add sifted combined flours and date mixture, in alternating batches, and stir to combine. Spoon mixture evenly into muffin tin.
  4. Bake for 20 minutes or until a skewer inserted into centre of muffins comes out clean. Set aside for 5 minutes before turning onto a wire rack.
  5. Combine extra brown sugar and cream in a medium saucepan on low. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until sauce thickens.
  6. Place warm puddings on serving plates. Drizzle with hot caramel sauce and serve immediately.


TIP: For a touch of spice, sift 1 teaspoon ground cinnamon with the combined flours.