Winter pudding

I have a fierce sweet-tooth, and in winter a warm pudding is the perfect way to end a meal, especially one drowned in sticky caramel sauce. This is a twist on Sticky Date Pudding, or Sticky Toffee Pudding as it is known in the UK.

It is better to make this pudding using electric beaters or a mix-master rather than a food processor to retain the texture of the apricots and walnuts. If you are lucky enough to have any leftover caramel sauce, it can be used drizzled over ice-cream or other desserts.

Date, Apricot and Walnut Pudding with Caramel Sauce

* This recipe was inspired by a recipe by Jill Dupleix that appeared in a Sydney newspaper many years ago. I have modified and adapted it over the years to come up with the below reincarnation.


  • 100g dates, pitted and chopped
  • 100g dried apricots, chopped
  • 1 teaspoon bicarbonate of soda
  • 250mls water
  • 75g butter, softened
  • 100g raw sugar
  • 2 eggs
  • 200g self-raising flour
  • 1 teaspoon mixed spice
  • 100g crumbled walnuts

Caramel Sauce

  • 200g brown sugar
  • 300mls cream
  • 50g butter
  • A generous pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon mixed spice
  • Ice-cream or whipped cream, to serve


  1. Heat oven to 180°C.
  2. Spray a cupcake / muffin pan thoroughly with cooking oil spray.
  3. Mix dates, apricots, bicarbonate of soda and water in a small saucepan, heat over low heat, stirring occasionally until the ingredients are heated through – the mix will froth due to bicarbonate of soda.
  4. Beat the butter and sugar until light and fluffy, then add the eggs one at a time, mixing until combined. Add the flour and mixed spice and mix until combined.
  5. Add the date and apricot mixture and approximately 75g of the walnuts [reserving some of the walnuts to sprinkle on the top]. Gently stir to combine.
  6. Put spoonfuls of the mixture into the muffin pan – the mix should make 12 puddings, depending how large you want them. Sprinkle the tops with the remaining walnuts.
  7. Place muffins in the oven and bake for approximately 20 minutes, or until the puddings spring back when touched in the middle.
  8. Combine the brown sugar, cream butter, salt, vanilla extract and mixed spice in a pan [I use the pan that had the dates & apricots in it to impart extra flavour into the sauce and save on washing up].
  9. Bring the sauce ingredients to the boil, stirring, then simmer for 5 minutes.
  10. Place a warm pudding in a bowl [or zap briefly in the microwave to reheat], add caramel sauce to taste. Accompany with whipped cream or ice-cream. Enjoy.

What is your favourite winter dessert recipe? Has this post inspired any new ideas?



Filed under Apricots, Baking, Caramel, Spices, Sweet, Vegetarian

5 responses to “Winter pudding

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