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! 😂
Hi Nagi ! , Thanks for sharing the detailed , yummy recipie .Your clear step by step instructions made it really easy to follow . My guests loved it . I made the single dish version . Your recipie has reached Bahrain and it’s the date season. Thanks again 💞
So Good! First time ever making this and I’m in love. Really moist, perfect sweetness and really simple to make.
Wow! Best Sticky Date Pudding. Ever.
Hey Nagi!
Your website is by far my favorite go to recipe place, thank you so much!
Since it’s just me + husband I was wondering how long the leftovers will last or if we can freeze some puddings? Thanks for your help!
So I’ve been through this recipe halfway twice, and every time I’ve tried the butter/sugar/eggs mixture has split ☹️ Not sure what the issue might be other than the fact I’m using dark brown sugar rather than just brown sugar? Other desserts where I’ve swapped dark brown for brown have worked. If someone has any insight it would be most helpful. Was really looking forward to this date pudding 😭
Hi Aryaa, does it come together when you add the flour? Using dark brown sugar wont make a difference here. N x
Hi Aryaa, are your eggs and butter at room temperature? Also add the eggs VERY slowly making sure it’s well mixed before adding more. Hope that helps x
I so want to try this but it might be a little too sweet for our taste. Will skipping the sugar and using just dates in the cake be okay?
Hi Sravani, sticky date is known for being sweet, it wont work unfortunately if you leave the sugar out. N x
This is the No fail sticky date for the average but willing baker! Always turns out beautiful x
That’s great to hear Bianca, thanks so much! N x
Easy to make and easily the best I’ve ever had.
Nagi I love you!!
Hey Nagi. Can this be made with gluten free flour ?!
I haven’t tried to be honest – would love to know if it works! N x
I ended up making this recipe using GF flour and it turned out amazing!!!! The whole tray was polished by the next morning. Will definitely make again
Hi Juliet,
I’m looking at making the recipe gluten free as well, which GF flour did you use? And did you change anything else?
Thank you!
Alicia
Hi Juliet, just wondering what brand/type of gluten free flour you used?
I just bought what they had on the shelf at Walmart… “Divided Sunset” (?). No issues. Probably any kind you can get would be good; next time I buy some, I’ll go to the health food store and get some ORGANIC gluten-free flour. 🙂
Made this for the family and they just absolutely loved it!!
Easiest recipe, love that i didn’t have to chop the dates!! Thank you, everyone had more than one!! A new family fave!!
Wow!! First time making sticky date pudding and the family smashed it. They didn’t even touch the bought cake. Thank you and such simple instructions!!!
Hi there! Got an influx of dates due to Ramadan and was wondering if it’s alright to steam this instead of baking it. If yes, do you have any pointers for it?
I haven’t tried to be honest Nad! N x
I’ve made this several times now and always a hit. The extra sauce is a great tip. Thanks for the recipe. You’re my go-to now for most of my culinary adventures!
Thanks so much Suzi!! N x
DELICIOUS !!
And the butterscotch sauce is so good and easy to make
Thank you x
Wahoo, I’m so glad you enjoyed it Sharon! N x
Hi Nagi,
Best recipes 🙂 Can you use self raising flour for the sticky date ? Can’t wait to make it.
Unfortunately not Jade as you already have the raising agent in the recipe (which is used with the dates) N x
Thanks Nagi. Really appreciate it! X
Had a sudden craving for date pudding,tried your recipe and ‘twas so good,😋 I almost forgot my name😁 thanks for a great recipe Nagi, another keeper👍
Absolutely delicious! Was wondering if you could double the recipe? Would you then just double all ingredients?
Oh. My. God. DELICIOUS! Say no more.
Wahoo! N x
Hi Nagi
I love your web site.
My daughter is highly intolerant of lactose and would love to know if I can substitute nuttelex for butter and lactose free cream for thickened cream
Self-isolation emergency!
Hi Nagi! I really want to make this however I only have baking powder (impossible to get any baking soda at the shops at the moment – corona panic buying!). Do you think I could sub with triple the amount of baking powder? I’m just a bit unsure as I know the recipe also calls for baking powder.
Hi Michelle, to be honest I’m unsure how it will work here – I’d need to test it. N x
Hi Nagi, I managed to procure some baking soda and made this last night. It was amazing! I can’t believe I have been cheating myself with the store bought version all these years!
Absolutely perfect! Thank you so much, I always thought sticky date pudding was too hard to make, this was so easy and so delicious! We reheated it for the next day and it was still perfect!
I’m so glad you gave it a go Sharon!! N x