Sticky Date And Custard 'Poke' Cake Recipe - Vermont Maple Syrup Skip to content


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Sticky Date And Custard 'Poke' Cake Recipe

Sticky Date And Custard 'Poke' Cake Recipe

We are going to cook a tender dessert to the festive table which will definitely surprise your guests and family!

Sticky Date And Custard 'Poke' Cake Recipe


  • 300g (2 cups) pitted dried dates, coarsely chopped
  • 375ml (11/2 cups) boiling water
  • 11/4 teaspoon bicarbonate of soda
  • 125g butter, at room temperature, chopped
  • 160g (1 cup, lightly packed) brown sugar
  • 3 eggs
  • 225g (11/2 cups) self-raising flour
  • 1 teaspoon ground ginger
  • Maple syrup, to drizzle

For custard

  • 50g (1/3 cup) custard powder
  • 55g (1/4 cup) caster sugar
  • 500ml (2 cups) milk
  • 125ml (1/2 cup) pouring cream

For brown sugar meringue

  • 3 egg whites
  • 120g (2/3 cup, lightly packed) brown sugar


Beat the butter and sugar in a bowl until pale and creamy. Meanwhile add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the date mixture. Sift over the flour and ginger and stir until combined.

Preheat oven to 170C. Grease a 7cm-deep, 20cm square cake pan. Line with baking paper, allowing sides to overhang. Spoon batter into the prepared pan. Bake for 1 hour. Set aside, still in the pan, for 30 minutes or until cooled slightly.


For the custard, combine the custard powder and caster sugar in a small saucepan. Gradually add the milk, stirring until smooth, then add the cream. Stir over medium-low heat until the custard comes to the boil and thickens. Simmer, stirring for 30 seconds.

Use the end of a round-handled wooden spoon to quickly poke holes in the cake. Pour half the custard over the cake and into the holes. Then use a spatula to spread custard into the holes and a little over the top. Reserve remaining custard, pressing plastic wrap over the surface to prevent a skin forming.


For the meringue, increase the oven temperature to 220C. Beat the egg whites until soft peaks form. Gradually add the brown sugar, a little at a time, beating well after each addition until the sugar dissolves. Lift the cake out of the pan. Transfer to a baking tray. Spread with the meringue and bake for 2-3 minutes or until just browned. Pout with maple syrup and remaining custard and serve.

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Cook with the less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple.

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