Famous Sticky Date Pudding from the Lake District!

“This recipe is from the November issue of Olive. It is a copy of the one found at the Lake District Sharrow Bay hotel. It's absolutely delicious and a definite must-try! Forget about those calories for a change and indulge!”
9-12 squares

Ingredients Nutrition


  1. Preheat oven to 190ºC/fan 170ºC/gas5.
  2. Put dates in a saucepan with the whisky and 150ml water; Bring to the boil, then add the baking powder (it will froth a bit) and leave the dates to soak until cool.
  3. Beat the butter and sugar until smooth and creamy.
  4. Beat the eggs one at a time, stir in the flour, then the date mixture.
  5. Pour into a buttered brownie tin 22cm square; Bake for 30 minutes or until cooked through (test with a skewer).
  6. For the sauce, put the butter, muscovado sugar and double cream in a saucepan and bring it to the boil slowly, stirring, then simmer for 3 minutes.
  7. When the pudding is ready, remove from the oven and pour over enough sauce to make a sticky glaze.
  8. Return it to the oven for about 2 minutes.
  9. Serve it cut into squares with more sauce poured over.
  10. I served it with cream because I found it too sweet on its own although I don't have as much of a sweet tooth as many zaarites out there!

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