RECIPE: Nelly Robinson's sticky date pudding

Sticky date pudding is an ever-lasting winter favourite. Owner and chef of Sydney's nel. restaurant, Nelly Robinson, shares his version of the dessert, which was inspired by his grandmother's recipe and is currently available on his British and Sunday roast menus.


Butterscotch sauce
80 g butter
265 g brown sugar
250 g cream
1⁄2 tsp ginger
1⁄2 tsp salt

  • Heat the butter and brown sugar. Once dissolved, add the cream, ginger and salt. Boil for 6 to 8 minutes until caramelised and thick.

Sticky date
340 g dates
375 ml boiled water
11⁄2 tbsp bicarb soda
150 g butter
175 g brown sugar
3 eggs 
225 g self-raising flour
1 tsp ginger powder

  • Combine the dates and bicarb soda in a bowl. Boil the water and pour over the dates and bicarb soda. In a blender, combine all the ingredients together with the date mixture. Pour in a gastronorm container and bake in a conventional oven at 160°C for around 40 minutes. Check with a skewer.

Vanilla ice cream 
750 ml milk
450 ml cream
120 g egg yolk
170 g sugar
4 vanilla beans
2 sheets gelatine

  • Hydrate the gelatine, and keep to the side. Boil the cream with the vanilla (grated) and allow to infuse, then remove the vanilla pods. Mix the sugar and egg yolk well, pour the cream over, mix and put on the heat until the cream reaches 82°C. Add the gelatine and cool down before freezing.

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