Macadamia and Wattleseed Sticky Date Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich sticky date pudding enhanced with crunchy macadamia nuts and aromatic wattleseed, served with a luscious caramel sauce. This australian-inspired desserts ready in about 55 minutes layers chopped pitted dates, boiling water, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 8 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish. Pour 1 cup boiling water over 250 g chopped pitted dates in a bowl, then stir in 1 tsp baking soda and let soak for 10 minutes until softened.
  2. Step 2: In a mixing bowl, cream 125 g softened unsalted butter with 150 g brown sugar until light and fluffy, then beat in 2 large eggs one at a time.
  3. Step 3: Fold 180 g self-raising flour and 1 tbsp ground wattleseed into the butter mixture, then gently stir in the soaked dates with their liquid and 100 g chopped macadamia nuts until evenly combined.
  4. Step 4: Pour the batter into the prepared dish and bake for 35-40 minutes until a skewer inserted comes out clean and the top is golden.
  5. Step 5: Meanwhile, make the caramel sauce by heating 1/3 cup golden syrup, 50 g caster sugar, and 1/2 cup heavy cream in a saucepan over medium heat, stirring until thickened and glossy.
  6. Step 6: Serve warm sticky date pudding drizzled generously with the wattleseed-infused caramel sauce.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia and Wattleseed Sticky Date Pudding take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Macadamia and Wattleseed Sticky Date Pudding?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Macadamia and Wattleseed Sticky Date Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Wattleseed Sticky Date Pudding for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia and Wattleseed Sticky Date Pudding?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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