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Overview of Recipe Content
This Sticky Date Pudding is a warm, moist dessert perfect for cozy dinners, holiday treats, or anytime you need a little sweet lift. Inspired by classic British versions and Aussie adaptations, it features a tender date sponge drenched in buttery butterscotch sauce.
Why you’ll love it:
- Silky, tender sponge infused with dates.
- Rich and glossy caramel sauce.
- Perfect served warm with ice cream or cream.
What it tastes like:
- Deep caramel and date sweetness, with buttery, velvety sauce coating each bite.
Health/seasonal:
- Dates bring fiber and natural sweetness. Great for winter holidays or family gatherings.
Ingredient List (Serves 6–8):
- 250 g pitted dried dates, chopped
- 250 mL boiling water
- 1 tsp bicarbonate of soda
- 60 g unsalted butter, softened
- 150 g brown sugar
- 2 eggs (≈ 120 g total)
- 1 tsp vanilla extract
- 180 g self‑raising flour
Butterscotch Sauce:
- 200 mL thickened cream
- 150 g brown sugar
- 100 g unsalted butter
- 1 tsp vanilla extract
Tools needed:
- Saucepan for dates and sauce
- Mixing bowls
- Whisk and spatula
- Baking dish or individual pudding molds
Substitutions/additions:
- Try Medjool dates for extra richness
- Use dairy-free butter & cream to veganize
- Add chopped nuts or spices (cinnamon, cardamom) for flair
How to Make Sticky Date Pudding
- Preheat your oven to 180 °C (350 °F) and grease your baking dish or pudding molds.
- In a saucepan, combine chopped dates and boiling water. Stir in bicarbonate of soda and let sit for ~10 minutes until dates soft.
- Meanwhile, cream together butter and sugar. Add eggs and vanilla—mix until smooth.
- Add the date mixture, then fold in the flour gently until just combined. Don’t overmix.
- Pour the batter into your dish or molds, filling about two‑thirds full.
- Bake for around 25–35 minutes (depending on size) or until a toothpick comes out clean.
- While pudding bakes, make the sauce: in a small saucepan, heat butter, brown sugar, cream and vanilla on medium heat until just simmering. Let it cook 3–5 minutes until slightly thickened.
- When pudding is out of oven, poke a few holes in the top and pour over half the sauce to soak. Let rest for ~5 minutes, then serve warm with remaining sauce. Delicious with vanilla ice cream or whipped cream!
What to Serve with Sticky Date Pudding
- Vanilla ice cream or softly whipped cream
- A dollop of crème fraîche or custard
- A mug of strong coffee or hot tea pairs beautifully
- A side of fresh berries to cut richness
Tips for Making It Perfect
- Soak dates well to ensure ultra moist sponge
- Don’t overmix—a little lumpiness is OK
- Fill molds only two-thirds so they rise and soak properly
- Poke holes right after baking so sauce can seep deeply
Storage Instructions
- Refrigerate pudding and sauce separately in airtight containers for up to 4 days.
- To reheat, microwave pudding for ~30 s, warm sauce gently, and pour over.
- Freeze pudding (wrapped) and sauce separately for up to 3 months. Thaw overnight in fridge before reheating.
General Information
Sticky toffee pudding—aka sticky date pudding—is a beloved dessert from Northern England, also wildly popular in Australia and New Zealand . It’s built around a deeply moist sponge studded with dates, drenched in luxurious toffee sauce. Variations abound—from egg-free Australian versions to heavier caramel twists .
Frequently Asked Questions
Can I make this gluten‑free or vegan?
Yes! Use gluten‑free self‑raising flour or mix your own. For vegan, substitute plant‑based butter and cream.
Can I bake it as one cake instead of individual puddings?
Absolutely. Use a large baking dish and adjust bake time to ~45 minutes until center is set Poulef Recipes.
Can I reduce sweetness?
Yes—you can halve the sugar in the sauce or serve with less sauce for a lighter dessert Poulef Recipes.
Conclusion
This Sticky Date Pudding is decadently rich yet surprisingly simple—and always a crowd pleaser. Its buttery sponge and oozy sauce are comfort food at its very best. If you love this recipe, try also:
- Fig and Orange Cake for a fruity, citrusy treat
- Flourless Coconut Greek Yogurt Cake for something lighter and still luscious Poulef Recipes
Thank you so much for baking along! I’d love to see your photos—pin them on Pinterest at pinterest.com/poulefrecipe/ or tag me on social media 😊.
Interactive Elements
Please leave a comment or review below and tell me how your pudding turned out! Share your photo on Pinterest or tag me using @poulefrecipe—can’t wait to see your creations.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | ~60 g |
| Protein | ~5 g |
| Fat | ~18 g |
| Saturated Fat | ~10 g |
| Fiber | ~3 g |
Delightfully Decadent Sticky Date Pudding
- Total Time: 45
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A warm, moist sponge cake made with chopped dates and served with rich butterscotch sauce—comfort dessert at its best.
Ingredients
Pudding:
250 g pitted dried dates, chopped
250 mL boiling water
1 tsp bicarbonate of soda
60 g unsalted butter, softened
150 g brown sugar
2 eggs (approx. 120 g total)
1 tsp vanilla extract
180 g self-raising flour
Butterscotch sauce:
200 mL thickened cream
150 g brown sugar
100 g unsalted butter
1 tsp vanilla extract
Instructions
1. Preheat oven to 180°C (350°F) and grease your baking dish or molds.
2. In a saucepan, combine chopped dates and boiling water. Stir in bicarbonate of soda and let sit 10 minutes.
3. Cream butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well, then stir in vanilla.
5. Fold in the date mixture and self-raising flour until just combined.
6. Pour batter into prepared dish or molds and bake 25–35 minutes.
7. While baking, make sauce by combining cream, brown sugar, butter, and vanilla in a saucepan over medium heat. Simmer for 3–5 minutes.
8. Poke holes in baked pudding and pour over half the sauce. Let it sit a few minutes before serving with extra sauce and ice cream or cream.
Notes
You can make this ahead and reheat before serving. The sauce can be made up to 3 days in advance and kept refrigerated.
For a gluten-free version, use gluten-free self-raising flour. To make it dairy-free, use plant-based cream and butter.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/8th of pudding
- Calories: 450
- Sugar: 40
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 80
