Sticky Date Bourbon and Cola Pudding

sticky date bourbon & cola pudding | spicyicecream

In an almost annual Spicyicecream tradition, I present to you Sticky Date Pudding… again. It’s one of my very favourite winter desserts so I’ve shared quite a few recipes over the years, each one better than the last. Even if I think I’ve hit pudding perfection, I can’t seem to help myself – I’ve never made the same sticky date recipe twice.

sticky date bourbon & cola pudding | spicyicecream

Predictably, I couldn’t let August slip away without trying a new take on the classic – a version containing bourbon and cola from the Pitt Cue Co cookbook. What makes this version so special? The pudding uses both dates and prunes, which are simmered in Coca Cola, which breaks them down perfectly. The pudding bakes up perfectly with a layer of caramel underneath, not too dense or cake-like.

sticky date bourbon & cola pudding | spicyicecream

The sauce is epic too, it has milk chocolate and bourbon, as well as the usual suspects of butter, cream, brown sugar and sea salt – a winning combination. I made a half batch of the pudding (amended quantities below) but I’d recommend making a full batch of the sauce, because you’ll want to drizzle it on everything. Seriously. It’s a pretty big call, but I think this might be my favourite Sticky Date Pudding recipe yet. Until next year, that is…

sticky date bourbon & cola pudding | spicyicecream

Sticky Date Bourbon and Cola Pudding

Recipe from Pitt Cue Co cookbook
Serves 8-10

  • 125g dates, pitted and chopped
  • 125g prunes, pitted and chopped
  • 375ml Coca Cola
  • 85g butter
  • 125g light muscovado or brown sugar
  • 2 large free range eggs
  • 1 teaspoon vanilla extract
  • 75ml bourbon
  • 325g self raising flour
  • 5g baking powder
  • 5g baking soda (bicarbonate of soda)
  • 1 teaspoon sea salt
Bourbon Caramel Sauce
  • 100g milk chocolate
  • 250g butter (I used salted)
  • 250g light muscovado or brown sugar
  • 250ml double cream
  • 1 1/2 teaspoons sea salt
  • 75ml bourbon
To make the Bourbon Caramel Sauce, put the chocolate, butter, sugar and cream into a medium pot and heat gently until melted. Take off the heat and whisk in the salt and bourbon. Pour some of the sauce into the bottom of your baking dish and chill in the fridge for 20 minutes. Set aside the rest of the sauce.
To make the Pudding, place the chopped dates and prunes into a saucepan with the cola and simmer over low heat for 5 minutes. Meanwhile, using a stand mixer, beat together the butter and muscovado sugar. Mix in the eggs one at a time, followed by the vanilla and bourbon, and then the flour and baking powder. Add the baking soda to the hot date and prune mixture, and then add this to the batter and mix until combined.

Preheat the oven to 170°C (325°F). Pour the batter into the chilled tin, then bake in the oven for 40 minutes or until risen and just cooked through. Serve warm in slices with cream or ice cream and warm bourbon caramel sauce.

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