Sticky Date Pudding with Whiskello Sauce

The most decadent sticky date pudding you've ever eaten!


  • 3/4 cup Dates, pitted, and chopped
  • 1/2 tsp Bicarbonate of Soda
  • 3/4 cup Boiling Water
  • 50g Butter, softened
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 cup Self-Raising Flour, sifted
  • 1/2 cup Pecans, toasted, and chopped
  • 50g Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup Castle Glen's Whiskello Liqueur
  • 1 cup Cream


  1. Preheat the oven to 180°C (160°C fan-forced), lightly grease a Texas Muffin Tin (3/4 capacity), or small pudding basins (1 cup capacity makes 4).
  2. Place the dates in a small bowl with bicarbonate of soda and pour boiling water over the mixture; allow to stand for 10 minutes.
  3. Tip the date mixture into a food processor and process until smooth. Add butter, sugar, eggs, and flour, process until just combined.
  4. Pour the mixture into a large jug and stir in the pecans.
  5. Divide the mixture evenly into the prepared pans. Bake in the preheated oven for 20 - 25 minutes or until golden brown and an inserted skewer comes out clean.
  6. For the Toffee Sauce: Combine the butter, sugar, cream, and Whiskello in a small saucepan over low heat until the butter melts and sugar dissolves.
  7. Bring the sauce to the boil and cook for 5 minutes or until the sauce thickens slightly.
  8. Pour the Toffee Sauce over the individual puddings and serve with cream - whipped if you like it that way!