Sticky date and walnut sponge recipe

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20 min


45 min

Sticky date and walnut sponge is made with handfuls of dates and is smothered in a sticky sweet sauce. This pudding is really simple to make and is the perfect treat for dessert after your Sunday lunch. If you want, serve this pud with homemade custard.


  • 200g pitted dates, chopped
  • 1tsp bicarbonate of soda
  • 75g low fat spread (flora light)
  • 80g dark muscovado sugar
  • 4 medium free range eggs
  • 180g self-raising flour
  • For the sticky sauce:
  • 25g low fat spread
  • 50g dark muscovado sugar
  • 35g pecan pieces
  • 1tsp cornflour
  • 250ml can light evaporated milk


  • Heat dates with 125 ml water. Simmer gently until soft, about 5 mins. Cool.

  • Heat oven to 180C/350F/Gas mark 4. Grease and line a 20cm square cake tin with baking paper. Put dates in a food processor with remaining cake ingredients, whizz until smooth, about 2 mins. Spoon into the tin, smooth the surface and bake for 30 mins until just springy to the touch.

  • For the sauce, melt together the spread and sugar until the sugar has dissolved, increase heat and bubble for a few mins. Add the oecans to cook for a min. Mix the cornflour with a splash of the milk until smooth, mix with remaining milk, then add to the pan. Heat gently for 2-3 mins until thickened slightly.

  • Cut the cake into 9 squares and serve with a little sauce poured over.

Top tip for making Sticky date and walnut sponge

To freeze extra portions, put cake into zip lock bags for up to 3 months. Defrost thoroughly before microwaving each portion for 20-30 seconds until hot and pouring over fresh sauce.

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