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Photo of Sticky date puddings with caramel sauce by WW

Sticky date puddings with caramel sauce

Total Time
40 min
10 min
30 min
This quick and easy caramel sauce is also great drizzled over reduced-fat ice-cream and sliced banana.


Dried dates

¾ cup(s), chopped (120g)

Low fat crème caramel

3 tub(s)

Bicarbonate of soda

1 tsp

Extra light sour cream

½ cup(s), (125ml)

Brown sugar

½ cup(s), (110g)


2 medium

White self-raising flour

1¼ cup(s), (185g)


  1. Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray six 1 cup (250ml) capacity ramekins or ovenproof dishes with oil and line the bases with baking paper.
  2. Place dates and bicarbonate of soda in a small saucepan. Add ¾ cup (180ml) cold water and bring to the boil. Remove from heat and set aside to cool slightly.
  3. Combine half the sour cream, 1 tub creme caramel, sugar and eggs in a bowl and beat with a wooden spoon. Fold in flour and undrained date mixture.
  4. Divide mixture among prepared dishes. Place dishes on a baking tray and bake for 25 minutes or until slightly risen and firm to touch. Cool for 5 minutes before loosening the sides with a small spatula or knife, then turn out onto serving plates.
  5. Use a wooden spoon to beat together remaining creme caramels and sour cream in a bowl until well combined. Serve warm puddings drizzled with caramel sauce.