Sticky Date Pudding is more than just dessert; it’s a warm hug on a cold day, a timeless indulgence that satisfies every craving for sweetness and nostalgia.
For me, it all started during a chilly December afternoon when a dear friend served it at her holiday dinner. I couldn’t believe how something so simple—a medley of sweet dates, rich toffee sauce, and tender cake—could feel like pure magic on a plate.
This recipe stands out because it’s foolproof, even for baking beginners, and the results are nothing short of extraordinary.
The dates melt into the batter, creating a moist, caramel-like texture that pairs perfectly with the golden toffee sauce. It’s a dessert that feels fancy but comes together with pantry staples.
With its growing popularity as a holiday favorite, Sticky Date Pudding has become a go-to comfort food for those looking to impress guests or treat themselves to a little luxury at home.
Why I Love This Recipe (And You Will Too)
- It’s surprisingly easy to make! You’ll feel like a pro baker when you whip up this dessert with minimal effort. Trust me, it’s simpler than it looks.
- The ultimate crowd-pleaser. Whether it’s a cozy family dinner or a festive party, this pudding never fails to get “oohs” and “aahs.”
- Perfect for chilly nights. The warm, sticky sweetness of the dates and toffee sauce is pure comfort food.
- Customizable for any occasion. I’ve added a pinch of cinnamon for fall, orange zest for the holidays, and even a splash of rum for a grown-up twist.
- It’s a nostalgia trip. Something about it reminds everyone of home—rich, warm, and made with love.
Sticky Toffee Pudding Recipe
Equipment
- Mixing Bowls
- Medium Saucepan
- Blender
- Electric mixer
- Spatula
Ingredients
- 9 oz pitted dates roughly chopped
- 1 tsp baking soda / bi carb soda
- 1 cup boiling water
- 1/4 cup brown sugar loosely packed
- 2 eggs at room temperature
- 6 tbsp unsalted butter softened
- 1 1/4 cups plain flour all purpose flour
Butterscotch Sauce:
- 1 cup brown sugar tightly packed
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 1/2 cups thickened cream heavy cream
- 5 tbsp unsalted butter
Instructions
- Preheat the oven to 180°C/350°F (160°C fan-forced) and grease 7 pudding molds or line an 8-inch square cake pan with parchment.
- Prepare the dates: Soak chopped dates in boiling water with baking soda for 10 minutes, then mash into a porridge-like consistency.
- Mix the batter: Cream butter and sugar until smooth, add eggs, and beat until combined. Stir in flour and baking powder until incorporated.
- Combine the dates: Fold the mashed dates into the batter quickly and evenly.
- Bake the pudding: For one large pudding, bake in the prepared pan for 35 minutes. For individual puddings, divide batter into molds and bake for 25 minutes.
- Add the sauce: While hot, poke holes all over the pudding(s) and pour warm butterscotch sauce over the top. Let soak for 10 minutes.
- Unmold or cut: For individual puddings, invert molds onto plates. For the large pudding, lift out using the parchment overhang and slice into portions.
- Serve warm: Pair with more sauce, ice cream, or whipped cream for the ultimate indulgence.
