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Sticky Buns


2 cups self-raising flour

2 tbsp caster sugar

40g butter, chilled, diced

¾ cup milk

1 cup pitted dates, roughly chopped

½ cup pecans, roughly chopped

½ cup brown sugar

½ cup cream

20g butter, extra

1 cup icing sugar, sifted


Preheat oven to 200˚C. Grease a baking tray. Place flour into a bowl. Add sugar and stir until combined. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add milk and stir with a flat-edged knife until a soft batter forms. Turn onto a lightly floured surface. Roll into a 24cmx33cm rectangle.

Combine dates, pecans and ¼ cup brown sugar in a bowl. Sprinkle mixture over dough. Roll dough, long edge to long edge, enclosing filling. Cut roll into 12 scrolls. Place onto prepared baking tray, side by side. Bake for 15 minutes or until golden and scrolls sound hollow when tapped.

Combine remaining brown sugar, cream and butter in a small saucepan. Stir over a low heat until butter is melted and mixture is well combined. Cool. Add icing sugar and stir until a smooth icing forms. Drizzle icing over buns and serve