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We’re somewhat addicted to sticky date pudding in this household, so there will be no grizzling when this sticky treacly caramelly dessert takes its place this coming autumn. Originally from Jo Seagar’s book It’s Easier than you Think but found online via a gorgeous blog called Life in a Tea Cup.



  • ¾ cup brown sugar
  • 1 cup self-raising flour
  • ¼ cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 100 gm butter melted
  • 3 tablespoons golden syrup
  • 6 large feijoas, halved
  • 6 tablespoons extra brown sugar
  • 1 ½ cups boiling water
  • icing sugar to dust


  1. Preheat oven to 180°C. Coat 6 one-cup capacity oven proof ramekins or small pudding bowls with non-stick baking spray.
  2. Place the first measure of brown sugar, the flour, milk, egg and vanilla and melted butter in a food processor and mix until smooth, scraping down the sides of the bowl so the mixture is thoroughly combined.
  3. Pour equal amounts of the golden syrup into the bottom of each ramekin. Scoop out the feijoa pulp, keeping it intact, and slice into each ramekin. Pour the batter over the top of the feijoa, filling each ramekin to just three-quarters full. Sprinkle each pudding with a tablespoon of extra brown sugar, then gently pour ¼ cup of boiling water into each ramekin. Do not mix the water in, just carefully pour it on top.
  4. Bake for 20 to 25 minutes, until the puddings have risen and are firm, set and golden brown. Serve immediately with a dusting of icing sugar and, if desired, a scoop of vanilla ice cream.