Chai Sticky Date Pudding Recipe by Chai Walli

Chai Sticky Date Pudding Recipe by Chai Walli

Chai Walli Sticky Date Pudding (serves 12-15)

The most mouth watering and simple chai sticky date pudding recipe ever!
Vegetarian – Refined Sugar Free - Contains Dairy, Gluten & Egg

Ingredients for Chai Pudding Cake

  • 250g pitted dates, roughly chopped
  • 1 tsp bicarbonate of soda
  • 1.5 cups boiling water
  • 125 g butter (room temperature)
  • 1 tsp salt
  • 1 cup Jaggery (Indian natural sugar available on our website)
  • 3 tbs 11 Spice Chai (ground to a powered using a mortar & pestle or spice grinder)
  • 1 tsp vanilla extract
  • 2 eggs (or egg replacement powder)
  • 1 3/4 cups self raising flour (white or wholemeal)

Ingredients for Chai Caramel Sauce

Alternatively, replace the jaggery, vanilla extract and loose leaf chai with with 4 tablespoons of our Chai Syrup.

Directions for Pudding Cake

  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. Crush our 11 Spice chai to rough powder using a mortar and pestle, set aside.
  4. In a separate bowl place the butter, sugar and vanilla and mix it using an electric beater until it is creamy.
  5. Now add both eggs to the butter mixture, 1 at a time, beating well with the electric beater after each egg.
  6. Using a large metal spoon, fold through date mixture from step 1, flour and chai from step 3 until well combined.
  7. Spoon the chai pudding mixture into a standard sized cake pan (make sure you grease it of line it with baking paper). Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Let it cool down, then turn it upside down onto a plate or cake stand.
  8. Now time to make some finger licking chai caramel sauce!

Directions for Chai Caramel Sauce

  1. Combine all the listed ingredients into a saucepan over medium heat.
  2. Stir the sauce for about 4 - 5 minutes until everything is combined and it comes to the boil.
  3. Reduce heat to medium-low and simmer for 2-3 minutes then strain the sauce into a jug for pouring later.
  4. Once the chai pudding cake has cooled down and you're ready to serve it, pierce it all over with a skewer then pour 1/2 cup of the warm chai caramel sauce over it. Stand for 10 minutes.
  5. Slice and serve the cake into plates with remaining sauce. Enjoy this finger licking dessert! Your family and friends will be so impressed :)

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Awesome recipe !!
Do we add chai patti with the spices to the cake or it’s just a blend of 11 spices only .

Anusha Kohl

Anusha Kohl

omg cannot wait to make this at home!

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