Sticky Date Pudding – you’re my favourite and always will be. Also known as Sticky Toffee Pudding, the simple trick that makes all the difference is to pour some Butterscotch Sauce over the warm cake when it comes out of the oven. It makes it ultra moist and gives it that intense dark colour. Plus, more sauce to serve, of course!
STICKY DATE PUDDING – A CHILDHOOD FAVOURITE
Who else has childhood memories of Sara Lee frozen Sticky Date Pudding??
It is the only store bought dessert my mother ever bought – and only on special occasions. And as much as I loved it, my one gripe was always that there was not enough Butterscotch Sauce to go around.
Never fear. You won’t have that problem with this recipe! 😂
I know this recipe is called Sticky Toffee Pudding by most of the world – other than Australia and New Zealand it seems. And given that dates are the key ingredient in the pudding, I would say we’ve got it right for this one!!
DATES ARE KEY
I am pretty sure this is the only recipe I use dates for. And I realise that the photo above of the date sludge may look thoroughly unappetising to some people, but rest assured even if you’re a date hater that you can’t taste it in the end result.
The dates contribute to the stickiness and moistness of the sponge, as well as giving it colour. Don’t ask me for a sub! (Oh wait, you can. Prunes. Pretty much the same thing! 😂)
ONE FOR EVERYONE – OR A BIG ONE TO SHARE
I think it’s more common here in Australia to make one pudding cake that is then cut to serve. Sara Lee frozen dessert style. Whereas in the UK it seems more common to make individual puddings.
I might be wrong here. But either way will work fine, and I’ve provided cook times and directions for both.
SECRET TIP: DOUSE HOT PUDDING WITH SAUCE
If you’ve ever made one of those cakes that you douse with syrup, you’ll know exactly what you’re in for with this trick!
It goes like this – as soon as the pudding comes out of the oven, poke lots of holes using a skewer (I find this strangely satisfying but let’s not read too much into this), then pour over some hot butterscotch sauce.
This makes the pudding intensely moist as well as staining the sponge to give it that signature dark brown colour, rather than being a pale golden colour which many sticky toffee pudding recipes are.
It also means this pudding keeps for days and days in the fridge and once reheated, it’s just like it’s fresh out of the oven.
The only question is – will you serve yours with cream or ice cream? I’m an ice cream gal, all the way!! – Nagi x
More cosy warm desserts for cold winter nights!
-
Apple Crumble – personal favourite!
WATCH HOW TO MAKE IT
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Sticky Date Pudding
Ingredients
- 280g / 9oz pitted dates , roughly chopped (Note 1)
- 1 tsp baking soda / bi carb soda
- 1 cup / 250 ml boiling water
- 40 g / 1/4 cup brown sugar , loosely packed
- 80 g / 6 tbsp unsalted butter , softened
- 2 eggs , at room temperature
- 1 1/4 cups / 185 g plain flour (all purpose)
- 1 1/2 tsp baking powder
Butterscotch Sauce:
- 200 g/ 1 1/4 cups brown sugar , loosely packed
- 375 ml ml / 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla extract
- 70 g / 5 tbsp unsalted butter
Serving:
- Ice cream or dolloping cream
Instructions
- Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
- Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square cake pan with overhang.
Mashed Dates:
- Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)
Batter:
- Place butter and sugar in a bowl. Beat until combined and smooth.
- Add eggs, beat until incorporated.
- Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated.
- Add dates, mix quickly until dates are well incorporated into the batter. (Note 2) Follow directions to make one pudding or individual ones.
One Pudding:
- Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.
- While still hot, poke about 40 holes all over the surface using a skewer. Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
- Use overhang to lift cake out. Cut, serve warm with remaining warm sauce and ice cream or cream.
Baking Individual Puddings:
- Pour batter into pudding moulds, only fill 2/3 of the way up.
- Bake for 25 minutes, or until skewer inserted into the centre comes out clean.
- While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes.
- Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.
Butterscotch Sauce:
- Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.
- Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.
Recipe Notes:
- This recipe probably makes more sauce than you need - but it's better to err on the side of caution!
- An electric beater will make your life easier but a whisk + wooden spoon will work fine too without exerting yourself too much. Just make sure your butter is well softened and easy to mix by hand.
- Poking holes into the pudding and pouring the sauce over to soak stains the pudding sponge a darker colour as well as adding more moisture into the pudding.
- Sticky Date Pudding is indulgent and very sweet, from both the dates + sugar in sauce. If you don't have a sweet tooth, this dessert is not for you! To reduce sweetness, you can skimp on the sauce. Or make a lighter, less sweet sauce as follows: Use half the sugar, butter and cream, make per recipe. When it simmers, add 1 cup low fat milk, then 2 tsp cornflour/cornstarch dissolved in 1 tbsp water. Simmer to thicken. 4. Make Ahead: Exceptional for reheating because it's so moist. Poke the holes and soak with sauce, reserve remaining sauce for serving. Best way to reheat is in the microwave because it keeps the pudding moist. 5. Nutrition per serving, assuming 9 servings and that all Sauce is consumed, which it may not be. I like to ensure there is enough Sauce because running out is a disaster. Nutrition for 7 individual puddings is 703 calories per serving. They are very generous sizes with loads of sauce (because the sauce recipe makes enough for 9 servings for the pudding cake), so when I scale the Sauce down by 20%, it reduces to 606 calories. Calories per serve for lightened up sauce (see Less Sweet Sauce above) is 477 calories.
LIFE OF DOZER
If you look real close on the right side, you’ll see the tiniest glimpse of my hand as I desperately tried to hold Dozer back from doing a face plant into the Pupcakes…..
In all seriousness though! I made these Pupcakes for the RSPCA, to let people know about the RSPCA Cupcake Day which is on 20 August 2018. It’s a day when bakers from all across Australia gather at their workplace, school or home to raise funds to help all the pooches and other animals who aren’t as fortunate as Dozer.
Join in or find out more about this worthy cause, for all the pooches who aren’t as lucky as ours. Don’t be surprised if I announce that I’m setting up a cupcake stand on the streets! 😂
Dozer’s expression is EVERYTHING!!!!!!
His crazy eyes!!
TOTAL concentration! Best pic. Love that you did the individual servings – mind you – I’ll probably still have two. 🙂
Love your recipes!!! Haven’t had a goof if I say to your guidance. Love your pictures of Dozer and what your doing for RSPCA!
Thank you Jonathan! N x
Hi Nagi I have been off the air for a while … not tried your latest recipes but sure have been re making your old favourites I have in my folder hope Dozer is well regards Kym
Welcome back Kym! I hope all is well 🙂 N x
Nagii can u steam this pudding?instead of baking..
Hi Shaki! I haven’t tried for this one but from my experience, you can steam most cakes that are usually baked. I have steamed a ton of different cakes over campfires in large pots, and they always cone out 100% 🙂
Thankuu Nagi😊
I’l give it a try
Nagi, I know you often make treats for Dozer. Could you please share some of your dog treat recipes with us. I would love to make dog friendly cakes and biscuits for my pets. It just another folder you can add to your site. I know people make wet dog food instead of buying canned food, they also make biscuits but your the first who I have seen make a birthday cake. So many of your readers love to hear about Dozer and have dogs themselves. This would be a great addition to your site.
Hi Terri! I definitely will, I didn’t realise how many people wanted doggie friendly treats 🙂 I am not an expert on homemade meal food for dogs, I would need to do more research before moving into that area, plus also get advice from the vet. But I promise I will share some dog treats and cakes soon! N xx
Nagi I know a way to take this iconic dessert to another level….Replace some of the boiling water with freshly squeezed orange juice, add some finely grated orange rind to the pudding mix and add a generous slurp of orange liqueur to the caramel sauce.
I guarantee you will have your dinner guests swooning in their seats!!
OOOH! Karen, I seriously never thought of that – thank you! N x
Can we freeze these?
I haven’t tried but am 99% sure it will be 100% perfect 🙂 Especially given how moist the puddings are! N c
Hi Nagi! I love dates and this looks amazing! I would forego dinner and just have this. I know both ways are equally good, but the individual puddings are so much sexier! 🙂 I know I’ve been offline for a long time, but I’m coming back.
Dorotheeeeeeee!!! It is so nice to see you back 🙂 You’ve been missed! Kev and I spoke of you when we spent some time together a couple of months back in Utah! N xx
Yum, yum! NOT sure when IT WAS last time I Made one……. DOZER is picture PERFECT! HIS eyes ARE price less. Nagi, good on YOU for helping RSPCA. True NOT ALL animals ARE taken care OF. HAVE good W/End!
Hope you had a great one too Vera! N x
Thank you Nagi can’t wait to make this!!!!!
Hope you get a chance to Jenine! It’s so crazy good…..
As I lived in Oz for 30 years before returning to my native Canada, I am well-acquainted with Sticky Date Pudding. It’s one of my favourite desserts. I have recipes for it from Geoff Jansz, Stephanie Alexander, Karen Martini,and other Australian cooks/chefs and as I love to bake I will add this one to my list. It’ll be the next one I try. Thanks Nagi. PS I love serving it with the thick cream that is 48% butterfat. Unfortunately I can’t get it here.
48%!!! 🙀. 😂
Yes. King Island Dairy makes it. You can stand a spoon up in it. Definitely not an every day food!
I had vowed I’d never make sticky pudding again, because I’d not been particularly thrilled with the results I’d gotten with the other recipes I’ve tried before, but when the weather is cool here, I’ll definitely be giving your recipe a spin, because I know you are picky about desserts and have high standards concerning results! So, that’s one vow all shot to he** for me! 🙂
Shame on Sara Lee for cheating the US of their version of those! I also like desserts with a pronounced date taste, like oatmeal date bars, and there used to even be a very tasty boxed mix for those here, but that was discontinued 15-18 yrs. ago, and maybe it’s just as well since commercial box mixes for virtually Everything have become rather inedible, tasting of chemicals and artificial flavorings. Those used to be so good that when I’d been a teenager we’d had to take stringent measures to guard cooling yellow box cakes from a 22 lb. big black rescue cat we’d had, or he’d eat a big hole in the center of a 9×13″ pan of yellow cake if he got the chance, and when the boxed cake mixes got changed, he no longer would eat it, either! When your dog or cat won’t touch something they’d previously been bonkers about–you know it’s become Really Bad!
Poor Dozer! I’d want to face plant those cupcakes, too! Hope the fundraising is a spectacular success!
Sara Lee doesn’t do sticky toffee???? Shame on them! 😂
OMG! Nagi this is a sinful recipe which I must have!😂😂
Shhh! No staple can hold you back missy 😎😂
Yep, I can tell how much Dozer loves dem cupcakes 😂😂 Too cute ..
Happy about the RSPCA cause, it’s always nice to know that the less fortunate animals are being helped, even adopted. 😊
Hugs …
It is so so sinful Gail….. probably the sweetest dessert I have on my blog! But it’s SO WORTH IT!!!
Nagi, I think that’s the best pic I’ve seen of Dozer yet. Those eyes!! I can’t stop laughing!!
Crazy dog eyes!!! 😂
This looks so delicious! I’m drooling!
Thanks Kelly!! N x
So this is one of my favorite desserts, but I have only eaten it at a restaurant. Can’t wait to make this at home!
Hope you get a chance Elizabeth! N x
Hey Nagi!
I also wanted to say that raisins (pour boiling water over them, let them plump up, drain + blend in food processor to form a smooth paste) are also a great sub for dates. Plus, just like dates raisin paste is very sweet! I used it in place of dates all the time because really dates are expensive and also a snack I like to eat whole! Hope that tip is helpful to you + your readers! I’ve saved the cake to my boards and it looks delish!
Lillian! YOU ROCK! Thank you so much for that 🙂 N xx
This looks amazing! I make a similar middle eastern date cake without the caramel sauce but now I will have to try this for sure!
Oooh! I get that’s amazing!
Wow! Can I just say, this dessert is completely unheard of in the States. We have Sara Lee but no sticky pudding. We don’t even know what a sticky pudding is! But, I’m convinced I would love it. Thanks!
Woah! No sticky toffee pudding?? I thought that was quite well known in the States! N xx
Some American catalog companies do sell this in the US, especially around the holidays. Of course, it costs the moon for a tiny 6 or 7″ one, but the ones I’ve gotten have had plenty of sauce, at least. I’m feeling incredibly cheated by Sara Lee, though, that they’ve never offered this in the states! I don’t know about where you are, but where I am the stores offer hardly anything anymore in the way of frozen ready-made desserts of decent quality anymore, and the selections of Sara Lee frozen desserts have become very minimal also, only the same 2 or 3 products at every store. I really miss the greater variety and selections that used to be widely available!
Oh, that sauce! I can never get enough. I make this every year around Christmas time and it is a killer for my waistline! It’s one of those desserts that I just have no self-control over. And I serve mine with ice-cream. I think that’ just the American way. My sister-in-law is Irish and she thinks it is very odd that Americans serve ice-cream with other desserts. I say ‘the more the better” lol
Same here! Normally I can’t eat desserts this sweet, this is the one exception!!