Nothing says Christmas in July quite like a warm Sticky Date Pudding with Cinnamon Caramel. Rich, soft and irresistibly comforting, this classic winter dessert is made with sweet Medjool dates and infused with the delicate flavour of Planet Organic Certified Organic Ceylon Cinnamon for the perfect festive finish.

The pudding bakes into a beautifully moist cake before being drenched in a silky homemade cinnamon caramel sauce that soaks into every bite. Served warm with a scoop of vanilla bean ice cream, it's an easy yet impressive dessert for Christmas in July celebrations, family dinners and winter entertaining.

Made with Planet Organic Australian Certified Organic Ceylon Cinnamon, this recipe showcases the naturally sweet, delicate flavour of true Ceylon cinnamon, with no artificial additives or fillers. Whether you're creating a festive feast or simply looking for the ultimate sticky date pudding recipe, this cosy dessert is one everyone will be asking you to make again.

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Sticky Date Pudding with Cinnamon Caramel Recipe

Total Time: 45 minutes

Servings: 12 servings

A decadent twist on the classic sticky date pudding, infused with warming PlanetmOrganic Ceylon Cinnamon throughout the cake and rich caramel sauce. Perfect for cosy winter gatherings.

Ingredients

Sticky Date Pudding

• 300g Medjool dates, deseeded and roughly chopped

• 1½ tsp bicarbonate of soda

• 1½ cups boiling water

• 110g unsalted butter, softened

•  

• 3 large eggs 

• 330g self-raising flour

• 1 tsp Planet Organic Ceylon Cinnamon
  

Cinnamon Caramel

• 300ml thickened cream

• 250g brown sugar

• 65g unsalted butter 

• 1 tsp Planet Organic Ceylon Cinnamon

To Serve

• Vanilla bean ice cream 

Method

1. Preheat the oven to 180°C fan-forced. Generously grease and flour a bundt tin or a round cake tin.

2. Place the chopped dates and bicarbonate of soda into a bowl. Pour over the measured boiling water and allow to soak for 10 minutes. Do not discard the soaking liquid.

3. In a large bowl, cream together the butter and brown sugar until pale and fluffy. Add in the Planet Organic Ceylon Cinnamon and beat in the eggs, one at a time.

4. Fold through the self-raising flour until just combined. Stir in the soaked date mixture along with all of the soaking liquid.

5. Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted comes out clean.

6. Meanwhile, prepare the cinnamon caramel sauce. Add the brown sugar, thickened cream, butter and Planet Organic Ceylon Cinnamon to a saucepan. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring regularly until slightly thickened. Remove from the heat and place into a medium pouring jug. Notes, it will continue to thicken as it cools.

7. Once the pudding is cooked, allow it to cool in the tin for 10 minutes. Use a skewer to poke holes all over the surface.

8. Slowly pour half of the warm cinnamon caramel over the pudding, allowing it to soak in. Let it stand for another 10 minutes before carefully turning it out onto a serving plate.

9. Serve warm with the remaining cinnamon caramel sauce and a generous scoop of vanilla bean ice cream.

Watch this recipe in video form here.