Chai Walli Sticky Date Pudding

Recipe by
Chai Walli




  • Chai Pudding

  • 250 g pitted dates, roughly chopped
  • 1 tsp bicarbonate of soda
  • 1.5 cups boiling water
  • 125 g Lescure Unsalted Butter, room temperature
  • 1 tsp Tasman Sea Salt
  • 3 tbsp Spice Chai Caffeine Free, ground to a power using a mortar & pestle, or a spice grinder
  • 1 cup dark brown sugar
  • 1 tsp Neilsen Massey Vanilla Extract
  • 2 Kangaroo Island Eggs
  • 1.75 cups self raising flour
  • Chai Caramel Sauce

  • 300 ml thickened cream
  • 60 g Lescure Unsalted Butter
  • 1 cups dark brown sugar
  • 2 tbsp Spice Chai Caffeine Free
  • ½ tsp Neilsen Massey Vanilla Extract


    Chai Pudding

  1. Preheat oven to 180°C (350°F).
  2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  3. In a separate bowl mix butter, sugar and vanilla, using an electric beater until creamy. Add eggs to the butter mixture, 1 at a time, beating well after each egg.
  4. Using a large spoon, fold through date mixture from step 1, flour and powdered chai mix until well combined.
  5. Spoon the chai pudding mixture into a 23cm cake pan, pre greased and lined with baking paper.
  6. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  7. All to cool then turn upside down onto a plate, or cake stand.
  8. Chai Caramel Sauce

  9. Combine ingredients into a saucepan over medium heat. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
  10. Reduce heat to medium-low and simmer for 2-3 minutes. Strain sauce into a jug for pouring later, (discard tea leaves.)
  11. Once the chai pudding has cooled, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it.
  12. Stand for 10 minutes before slicing. Serve the cake with remaining sauce as desired, alongside.

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