Sticky Coffee Puddings

Number of Portions
Sticky Coffee Puddings


- 30 ml Camp Coffee
- 175 grams soft brown sugar
- 100 gal butter
- 125 ml double cream
- 175 grams stoned dates, chopped
- 3/4 tsp bicarbonate of soda
- 75 grams butter, soft
- 150 grams caster sugar
- 2 large eggs, beaten
- 175 grams self-raising flour
- For the sauce:
- 53 ml Camp Coffee


Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

Put the chopped dates in a bowl and pour 175ml (6oz) boiling water over them.

Add the Camp Coffee and bicarbonate of soda and leave on one side.

Next, in a large mixing bowl, cream the butter and sugar together, beating until the mixture is pale, light and fluffy. Now gradually add the beaten eggs, beating well after each addition.

Carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid).

Place the mixture into the one tin or divide the mixture equally among the eight metal pudding bowls. Place the metal pudding bowls on a baking tray and bake in the centre of the oven for 25 minutes.

When they're cooked, leave them to cool for 5 minutes. Then turn out.

Make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

Serve the puddings warm with the hot sauce and serve with fresh cream or ice cream.


You will need eight 6 oz (175 g) metal pudding basins lightly greased with oil, or one 10 inch (25cm) cake tin.

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