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Apple and Date Sticky Pudding

Apple and Date Sticky Pudding

Preparation time:

15 mins

Cooking time:

45 mins





  • 270g dates, pitted
  • 1 tsp bi-carb soda
  • 60g butter
  • 170g caster sugar
  • 2 eggs
  • 200g self raising flour
  • ½ jar Beerenberg Apple Sauce
  • ½ tsp vanilla extract
  • 100g dates, seed removed

Apple Caramel Sauce

  • 200g brown sugar
  • ½ cup cream
  • 130g butter
  • ½ jar Beerenberg Apple Sauce
  • ½ tsp vanilla extract


Preheat oven to 160°C. 

Roughly chop 170g of the dates. Pour 300ml of water over the dates in a saucepan and bring to the boil.

Remove from the heat and add the bi-carb soda. Leave to stand.

Using a stick blender of stand-up mixer, cream the butter and sugar (it will be a smooth, creamy consistency). Then add the eggs one at a time, beating well after each addition. 

Fold in the flour so as not to over-mix. Stir in the date mixture, apple sauce and vanilla extract.

Pour mixture into a greased 23cm cake tin

Bake for 30 to 40 minutes. Test with a skewer in the centre (skewer should come out clean).

In the meantime, to make the sauce, place all ingredients in a pan, bring to the boil and cook for 3 minutes.

Remove the pudding from the oven and allow to cool a little before serving (but not completely). Turn out onto a large oven-proof serving plate. Pour a little of the sauce over the warm pudding and return to the oven for 3 minutes so the sauce soaks in and bubbles.
Serve with extra sauce, topped with additional dates and cream or ice cream.