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! 😂)
Individual puddings – or a large one for sharing
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
Watch how to make it
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Sticky Date Pudding
Ingredients
- 280g / 9 oz pitted dates , roughly chopped (Note 1)
- 1 tsp baking soda / bi carb soda
- 1 cup boiling water
- 1/4 cup brown sugar , loosely packed
- 80g / 6 tbsp unsalted butter , softened
- 2 eggs , at room temperature
- 1 1/4 cups plain flour (all purpose flour)
- 1 1/2 tsp baking powder
Butterscotch Sauce:
- 1 cup brown sugar , tightly packed
- 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla extract
- 70g / 5 tbsp unsalted butter
Serving:
- Ice cream or dolloping cream
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- 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.
More cosy warm desserts for cold winter nights
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…..
Ron says
That is one seriously decadent looking dessert and it would be ice cream all the way for me.
Did you glue Dozers chin to that table?
Nagi says
Trade secret: I was desperately holding his head back… it took every ounce of strength!
Tiara says
Absolutely delicious, thank you Nagi!
All of your recipes I’ve tried have been amazing
Nagi says
Woah! That was quick! 🙂 So glad you enjoyed it Tiara! N x
Marg says
Hi Nagi, thanks for this delicious recipe. I made it last night for dessert and it was a HUGE hit. A question – I found the dates didn’t soften well enough just soaking in boiling water for 10 mins, maybe older drier packet dates (?). Next time might simmer them on the stove till they are really mushy. What do you think? Thank you!
Nagi says
Hi Marg! Sorry to hear that, hot water should soften dates enough but I imagine if they were a bit older and therefore drier it might not soften enough. It would be safer I think to microwave briefly, maybe 2 minutes – only reason I hesitate about simmering is loss of liquid and how that will affect the batter 🙂 Oh – just to check – you chopped the dates? That affects how well the dates soften in boiling water 🙂 ie just halving isn’t enough
Marg says
hi Nagi, thanks for your reply… silly me, you hit the nail on the head. I completely overlooked “chopping” and left the dates whole. A senior moment perhaps..? Thanks again for an easy and yummy recipe.. we are still enjoying it.
Becca says
I fell in love with sticky toffee pudding when I lived in Scotland and oh my goodness, this tastes like my memories! I had no idea there were dates in it until I tried to make it about 5 years ago (unsuccessfully), but with a Nagi recipe I was willing to try again and oh my goodness! Make this recipe! I did the individual servings option (for dinner… that’s ok, right? Lol), and it really is just delicious. If you’re afraid of dates, don’t be (and tell you partner, guests, etc. that it’s sticky toffee pudding until they’ve gobbled it up). Thanks for another winner!
Cheers!
Becca
Oh, are the pup-cakes for people or pups? Do you have some homemade dog treats you could share? I remember how good Dozer’s birthday cake looked and would love to make one for Cheeseburger– he turns 9 on August 3rd!
Nagi says
WOO HOO!!! I’m so thrilled you enjoyed this Becca! I love that you didn’t even know there were dates in sticky toffee pudding 😂 I am working on doggy friendly recipes! I will share some for sure. Right now, I am just using other people’s but having to tweak a bit. I made cupcakes with this cake -> https://thecozycook.com/homemade-doggie-cake/. Then I frosted with a mixture of peanut butter and yoghurt, I can’t remember the quantities but I did it based on consistency. This part needs work because there is way too much frosting on the cupcakes, I need to figure out a more practical solution using doggie friendly ingredients 🙂
Becca says
Awesome, thanks! (Though it doesn’t look like Dozer minds the excess icing!) I’ll make those for his birthday for sure, and look forward to trying some of yours!
Thanks again!
Becca
Anila says
I have heard of sticky toffee puddings, and was pleased to see your really easy and straight forward recipe. Baked it today (even though it is very warm here today) and it is delicious!
Nagi says
I’m so pleased you enjoyed it Anila! Thank you for letting me know! N x
Karen K. says
Dozer’s expression is EVERYTHING!!!!!!
Nagi says
His crazy eyes!!
Lisa says
TOTAL concentration! Best pic. Love that you did the individual servings – mind you – I’ll probably still have two. 🙂
Jonathan S says
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!
Nagi says
Thank you Jonathan! N x
Kym says
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
Nagi says
Welcome back Kym! I hope all is well 🙂 N x
Shaki says
Nagii can u steam this pudding?instead of baking..
Nagi says
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% 🙂
Shaki says
Thankuu Nagi😊
I’l give it a try
Terri says
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.
Nagi says
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
Karen F says
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!!
Nagi says
OOOH! Karen, I seriously never thought of that – thank you! N x
janis says
Can we freeze these?
Nagi says
I haven’t tried but am 99% sure it will be 100% perfect 🙂 Especially given how moist the puddings are! N c
Dorothy Dunton says
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.
Nagi says
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
Vera G says
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!
Nagi says
Hope you had a great one too Vera! N x
Jenine says
Thank you Nagi can’t wait to make this!!!!!
Nagi says
Hope you get a chance to Jenine! It’s so crazy good…..
Wendy says
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.
Nagi says
48%!!! 🙀. 😂
Wendy says
Yes. King Island Dairy makes it. You can stand a spoon up in it. Definitely not an every day food!
Wynn says
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!
Nagi says
Sara Lee doesn’t do sticky toffee???? Shame on them! 😂
Gail says
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 …
Nagi says
It is so so sinful Gail….. probably the sweetest dessert I have on my blog! But it’s SO WORTH IT!!!
Christine says
Nagi, I think that’s the best pic I’ve seen of Dozer yet. Those eyes!! I can’t stop laughing!!
Nagi says
Crazy dog eyes!!! 😂
Kelly | Foodtasia says
This looks so delicious! I’m drooling!
Nagi says
Thanks Kelly!! N x