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Sticky Date Bread

Soft and fluffy date bread with a sticky caramel topping baked right into it. This sticky date bread is a lighter twist on the classic sticky date pudding that is bound to satisfy any sweet tooth.
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Prep Time 25 minutes
Cook Time 25 minutes
Rest Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Servings: 8 Servings
Course: Baking, Dessert
Ingredients Method Notes

Ingredients
  

Date mixture
  • 150 g dates roughly chopped
  • 3 tablespoons brown sugar
  • 1/2 teaspoon baking soda
  • 50 g butter
  • 3/4 cup boiling water
Dough
  • 2/3 cups warm milk
  • 2 teaspoons yeast
  • 3 1/3 cups flour
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon cooking oil for greasing the bowl/dough
Caramel
  • 60 g butter
  • 80 g cream
  • 200 g brown sugar

Method
 

  1. Place the dates, brown sugar, baking soda, butter and boiling water into a small but deep container like a measuring jug or mason jar. Leave the mixture for 30 minutes to allow the dates to fully soften.
  2. Use an immersion blender to blend the date mixture until smooth.
  3. Combine the yeast and warm milk into a large bowl. Leave for 10 minutes to allow the yeast to activate.
  4. Add the blended date mixture to the activated yeast as well as 2 cups of your flour. Mix well for 2-3 minutes or until the mixture is smooth and elastic.
  5. Add in the remaining flour as well as the spices and salt. Mix until all of the ingredients are well combined.
  6. Lightly grease a clean bowl with cooking oil and add your dough to the bowl giving the surface of the dough a light covering in oil too. Place your dough in a warm place to rise for about 1 hour or until the dough has doubled in size.
  7. Once your dough has completed its first rise, remove the dough from the bowl and place it onto a clean bench top. Use your hands to press the dough into a large rectangle shape.  Fold the rectangle into thirds lengthwise and then into thirds again the other way. Return your folded dough to your bowl and leave in a warm place to rise again for one hour or until doubled in size.
  8. Line a large, deep baking dish (approx 22cm x 32 cm) with baking paper. Once your dough has risen transfer the dough into your prepared dish. Spread the dough out so that it covers the entire base of the tray evenly. Leave this in a warm place to rise for a final time for about 45 minutes.
  9. Preheat your oven to 160 degrees, fan bake.
  10. Once your dough has completed its final rise it is ready to bake. Use your finger tips to dimple the surface of the dough all over. Make sure to press the dough into the corners of the tray as well that way your caramel will not run off the edge when in cooks.
  11. Place your bread into the oven and set a 10 minute timer.
  12. While your bread begins to cook you can prepare the caramel topping. Place the butter, cream and sugar into a small saucepan. Heat on a medium heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside until your bread is ready for coating.
  13. After your bread has baked for 10 minutes you can add your caramel and return it to the oven. Pour the caramel evenly over the surface of your sticky date bread, avoiding the edges as much as possible.
  14. Return your bread to the oven and bake for a further 15-20 minutes or until the caramel is thick and the bread is baked through.
  15. Once the bread is cooked, remove it from the oven. Allow the sticky date bread about 10 minutes to cool slightly and then use a serrated knife to slice and serve warm.

Notes

This bread is best served warm but it will keep well for 2-3 of days after baking.
Store your sticky date bread in a cool dry place, wrapped firmly in cling film.
Sticky date bread will also freeze well. Simply wrap individual servings of the bread in cling film and place them into the freezer. Store frozen for up to 3 months.
To reheat, place your bread onto a small microwave safe place and microwave for 30 seconds (60 - 90 seconds if frozen)