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Sticky Date and Toffee Pudding.jpg

Sticky Toffee and Date Pudding

This recipes was shared by a Kiwi and British-Expat WWOOF Host family as a part of Kelsey's fieldwork in Central Otago. The recipe was selected because it was a favourite of the family's. 




   2 oz butter (50g)
   6 oz castor sugar (150g)
  7½ oz flour (188g)
  1 tsp baking powder
  1 egg (beaten)
  6 oz stoned dates (150g)
  ½ pint boiling water
  1 tsp bicarb of soda (baking soda)
  1 tsp vanilla extract



   7½ oz brown sugar
   4½ oz butter
   3 tbsp cream
   1 lime to squeeze on top (optional)


  1. Preheat over 150°C / 300°F.

  2. Par boil water and pour on dates, bicarb and vanilla to liquidize.

  3. Cream together butter and sugar.

  4. Add flour and baking powder, mixing it alternating with the beaten egg, using a knife and cutting it in. When mixture resembles breadcrumbs, pour in liquidized mixture from Step 2. Mix well with a wooden spoon. Texture should be very sloppy.

  5. Pour into greased dish (approx. 8” x 12”) and bake for 45 minutes.

  6. Boil topping ingredients together on stove and pour over cooked pud.

  7. Squeeze lime over top, if desired.

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