Sticky date pudding was a popular Western dessert in D’s childhood in a household otherwise dominated by traditional Vietnamese desserts. It first started off with the sticky date pudding at Hungry Jack’s that’s long since disappeared from their menu (we last saw it over 10 years ago), then D and I discovered Sara Lee Sticky Date Pudding, which never quite took off with his parents due to limited freezer space.

But now, D’s mother discovered this Aunt Betty’s Steamy Puds Sticky Date. We’re told that not only does this one taste better than the one from Hungry Jack’s but can also be at room temperature.

Each package comes in a pack of two serves. The ‘puds’ are prepared by heating in a 1000W microwave for 30 seconds.

Once heated through, flip the cup upside down, squeeze gently, and out comes a steamed light sponge with dates covered in a sticky toffee sauce.

These puddings a have a sweet smell that recalled golden syrup rather than dates. Served hot and upside-down, the syrup soaks through the top layers of the sponge and dribble down the side. More than the flavour, though, most noticeable is the texture of these puddings: it’s strangely bouncy as if it’s used glutinous rice flour but it doesn’t take on the addictive mochi mochi texture and remains odd, especially paired with the very sweet golden syrup that overwhelms much of the date flavour.

While these puddings are convenient to prepare and easy to store at room temperature, we prefer the texture and flavour of the frozen Sara Lee Sticky Date Pudding.

This Aunt Betty’s Steamy Puds Sticky Date contained 2 cups of 95 g each. It was produced in Australia and purchased in Sydney, Australia in 2018.