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 thatdates 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. Buteither 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
Author: Nagi
Prep: 15 minutes mins
Cook: 35 minutes mins
Total: 50 minutes mins
Dessert
4.94 from 140 votes
Servings7 – 9 people
Tap or hover to scale
Recipe video above. You’re my favourite pudding – and always will be…. My favourite part is poking holes in the pudding and pouring over the hot butterscotch sauce so it soaks in, making it so ultra moist… And then of course serving it with even more sauce!
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:
1. Dates sub: Prunes can also be used but change as follows: Use 1 1/4 cups boiling water, simmer with prunes in saucepan for 10 minutes. Remove form heat, stir through bicarb, cool then mash per recipe. Proceed with recipe.
2. Moulds: My pudding moulds are 210ml 5 x 8 cm. Any size is fine, just fill 2/3 of the way up – need a bit of room for the sauce to pool around the edges. Large muffin tins will also work. If using standard muffin tins, just pour the sauce over a bit at a time, giving it time to soak in. Makes 12 standard muffins – they aren’t as tall as pictured.
3. This gives the pudding its dark brown colour. Unless you mash well and mix well into the batter, the cake ends up a pale golden colour with splotches of dates.
4. General 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.
Keywords: Sticky Date Pudding
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442 Comments
Debbie saysHi Nagi
Is it possible to sub the light brown sugar for dark brown sugar? will it alter the texture of the cake?
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- Kath says
I made it tonight with dark brown sugar and it was great! The sauce was just very dark and tastes stronger than usual but was very delicious!Reply
- Floss says
Love 🥰 this recipe and I only made one change to the recipe and that’s the softening of the dates and as it’s almost winter in Sydney the boiled water got cool very quickly and the dates haven’t softened so I just bung them in the microwave and zapped them for a 1min and they were so easy to mash and I do agree that you do have a good amount of butterscotch sauce but hey we use it the next day on pancakes 🥞 yumReply
- Hiba says
Thank you for your recipesReply
- Stacey says
Oh my goodness! How delicious! I’m a huge fan of sticky date… I usually make GF and all I hear is how delicious it is… today I had to make three due to requests 🤣🤣🤣
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- Mariam Attia says
I made it and it was great but I added half teaspoons of ground cardamom, ground cinnamon and freshly grated nutmeg for an added depth of flavourReply
- Tammy J says
This Date Sticky Cake was amazing, Thank you for the recipeReply
- Tracey says
Fabulous recipe I steep the dates with an Earl Grey tea bag it adds a little bit of something extra to the taste 🙂
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- Mogana Kownden says
This receipe never fails to make my dish a favourite. Everyone who had it so far has said it was the best they ever had. Though I use a bit more cream in my butterscotch it becomes a bit less sweet and I also blend my dates rather than mash.
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- Ant says
Not my favourite to be honest. I use a lot of your recipes and love most of them but this one is too safe for me. It’s not bad but it lacks the depth you get from a great gastropub sticky toffee pudding. I think it’s because you used only light brown sugar and no molasses or other ingredients to add depth.Reply
- Sara Poulson says
Yumm! This is absolutely delicious. My guests think I’m an absolute genius – I’m not going to disillusion them. Thanks again Nagi XReply
- Fanny says
This was my first time making sticky date pudding and I nailed it thanks to this wonderful recipe, thank you Nagi!Reply
- Vicki says
Great recipe! I have made other recipes which only suggest chopping the dates and I always found they would sink to the bottom; mashing them has given a much more even distribution. I too added some salt to the sauce.Reply
- Heather says
Nagi, you have done it again-this was a fabulous recipe!! I have been making sticky date pudd for years and my recipe is blitzed in the processor so it has a more dense texture and I had wanted to try the more cakey version with the date bits visible so went straight to your website and wasn’t disappointed. I will say though that I used my own sauce recipe (1.5 cups brown sugar, 150g butter, 450ml cream) and I use salted butter in that as I find it cuts through the sweet.
This is definitely a keeper! Thank you!Reply
- Margs says
I have to say every recipe I do of yours never fails me. You are amazing and right on point. I’m a qualified Chef and trust me when my brain is tired and I need a go to, your recipe website is what I hit for any successful outcome. Thank you for your diligence and hard work. We both know food is hard work but delectably delicious when our heart is in it.Reply
- Laura says
I made this last night for my sister’s birthday. I’m not much of a sticky date person, but I must say it’s delicious! And quite easy to make too with readily available ingredients.Reply
- Jayne says
I made them last night…delicious…I did them in ramkins… I was wondering where you got yours that you used for the individual ones?
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- Petrina says
Another Nagi winner haven’t made a sticky date pud for ages. Just put 1 cup of sugar in sauce. Was very nice and fluffyReply
- Mari Magill says
This is, the very best dessert I have ever made thanks to you. I have a family member who was given dates & didn’t know any other way to eat them. I mentioned I had this recipe & she gave 5lbs of dates!
Well when I served her this dessert she was humming while she tasted this with a great big smile.
After she finished , she asked for the dates back & the recipe! ❤️😂
this is truly the very best sticky date pudding ever!Reply
- Sheryl Granade says
Can you add vanilla to the date pudding itself?
Reply
- Petrina says
Don’t see why you couldn’t I also added pinch of salt to both pudding and sauce
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- Erin says
Best sticky date pudding ever!! I have made this countless times and it’s always SO GOOD but I’ve just altered it for the first time to be dairy free for my little ones intolerances.For the pudding I swapped the butter to coconut oil, then for the sauce I left out the butter and changed the cream to 400g can coconut cream and added extra 1/4 vanilla
I 1.5x the recipe to make it bigger for my rectangular oven dish and then I find the amount of sauce is perfect. Everyone at church absolutely loved it and couldn’t even tell it was dairy free!!! Thank you
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- Mariam says
This is now my moms new favorite dessert 😁
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