The ultimate comfort food!

This Sticky date and Almond Pudding from the lovely Katelyn Williams of The Kate Tin is served with beautiful rooibos-stewed peaches. Bliss!

Serves 6-8 people 


  • 125g butter, softened
  • 250g caster sugar
  • 2 eggs, beaten
  • 185g flour
  • 2ml baking powder
  • 1ml salt
  • 1 cup boiling water
  • 1 tsp bicarbonate of soda
  • 1 cup Montagu dates, chopped
  • ½ cup Montagu whole almonds, chopped
  • 1/2 cup sugar
  • ½ cup water
  • 15g butter
  • 100ml brandy (optional)
  • 1 tsp vanilla essence
  • 1 cup strong rooibos tea
  • 1 cup sugar
  • 1 cinnamon stick
  • 200g Montagu Dried Peaches
  • 100g Montagu almonds, toasted and chopped, to decorate


  1. Preheat the oven to 180°C (conventional) or 160°C for fan-forced ovens.
  2. Cream butter and sugar until light and fluffy. Add the eggs.
  3. Sift dry ingredients together.
  4. Pour boiling water over bicarbonate of soda and dates and mix.
  5. Stir the dates into the butter mixture. Stir in nuts and dry ingredients. Spoon into greased tins and bake at 180°C for 20-30 minutes or until springy to the touch.
  6. Make the syrup by heating the sugar syrup and butter. Stir in brandy and vanilla. Pour over hot pudding.
  7. Heat the tea, sugar and add the cinnamon in a small saucepan until dissolved. Add the peaches, remove from the heat and allow to infuse until cool and the peaches swell up.
  8. Serve the peaches with the pudding, toasted flaked almonds and vanilla custard, if desired.