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…..
Hi, if I make this during the day for dessert after dinner in the evening as a whole rather than individual, do I still poke holes and pour sauce over the pudding and leave in cake tin? Can I reheat in the oven when ready to serve and if so how long for and do I need to cover with alfoil at all or is it fine to leave uncovered?
Thanks
HI Elle! Yes poke holes then soak. Reheat in oven covered in foil at 180C/350F for maybe 15 minutes. Microwave is better if you can! N x
Can the pudding in individual moulds be made 1 day in advance ? If so, should I still poke holes and pour the sauce in it and then unmould onto a plate before keeping in fridge ? How to reheat ?
Gosh yes Elizabeth! These are so moist you can keep it for days. Yes I would poke holes and soak fresh out of the oven as it absorbs the sauce better when hot. Then reheat in the microwave for best results!! N x
Thanks a ton for the reply, Nagi ! I have tried many of your recipes and they have all been perfect. Love the way you include all details and tips in your recipes. Will try this soon
My husband is allergic to cream and ice cream – anything with cream in it. Is there anything i can use as a supplement for the sauce ?
Dozer is still the most awesome dog!
Hi Kim! What about milk? If so, just use 1 cup of milk instead of 1.5 cups cream 🙂
Hi Nagi. Milk is ok, I will try that… ( i know it wont be near as yummy 🙁
Hi Nagi
Just wondering if I can add walnuts to this recipe?
Will it change anything? Will I need to add anything else to it if I do add walnuts?
Sorry, beginners cook question 🙂
Thanks
Sarah
xo
I put chopped pecans at the bottom of the moulds. Spoon 2 Tablespoons of the toffee sauce over nuts in each mould before I put the batter in each moulds.
PS No need to change anything in the recipe 🙂 N x
ABSOLUTELY! Yours will probably be better than mine! 🙂 N x
Hi Nagi!
Just wondering, can I add walnuts to this recipe without changing the texture or anything like that?
Will I need to add something else to it if I add walnuts?
Beginners cook question 🙂
Thanks for your help!
Sarah
xo
This was wonderful Nagi! I nearly threw it in the bin at one point as I don’t have an electric beater and it was so much work creaming the butter sugar then combining the egg! But I kept at it and it turned out perfectly in my (Reject Shop hehe) ramekins. I have some left over butterscotch sauce I might cheekily pour onto some popcorn later! Thanks again for another great recipe ^.^
Was the butter super super soft?? I’ve done this one by hand in the past using per soft butter and it wasn’t too bad! I creamed the butter in seconds using a wooden spoon then used a whisk for the eggs 🙂 Glad you enjoyed this! Hide that leftover butterscotch sauce….
Hi Nagi.
I made the sticky date pudding & sauce & it is divine, pudding is lighter than other recipes I have made also a very easy recipe, thanks for posting.
Love all the photos of Dozer, he must go insane with all the heavenly aromas coming from your kitchen , does he ever steal any of your cooking when you are not looking? 😂😂 keep more photos of him coming.
P.s. made your mum’s cheesecake, loved the lightness no more heavy ones for me.
Yes I did let your mum know Nagi, after the cheesecake was in fridge for awhile I put it in microwave for only a few seconds & it fluffed up, very light. My daughters analogy is it’s like a cheesecake & a sponge had a baby. Enjoy your weekend, glad you are taking Dozer. 🐶
PS Hope you let my mum know! She will be chuffed. She made that cheesecake soooo many times to get it right!! N x
So funny reading this, I literally just made this too! Going away for the weekend and in charge of dinner Sat night 🙂 N x
When I saw your recipe for this I thought wait a minute,that sounds like the date cake I make here in the good ol USA! and it is! Only difference is mine has chocolate chips in it. The butterscotch sauce looks amazing and I will definitely do that next time! I don’t get why people are so afraid of dates. I can eat them right out of the box!
Oooh! Chocolate chips as well?? Sounds AMAZING!!!!
Dear Nagi,, Lovely sticky date recipe.. I haven’t got small individual moulds, so can I use muffin tins, patty pans, or any other type of small china bowls successfully. ( If so, what size is ok.? ) Thanx.
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?
Trade secret: I was desperately holding his head back… it took every ounce of strength!
Absolutely delicious, thank you Nagi!
All of your recipes I’ve tried have been amazing
Woah! That was quick! 🙂 So glad you enjoyed it Tiara! N x
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!
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
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.
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!
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 🙂
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
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!
I’m so pleased you enjoyed it Anila! Thank you for letting me know! N x
Dozer’s expression is EVERYTHING!!!!!!
His crazy eyes!!
TOTAL concentration! Best pic. Love that you did the individual servings – mind you – I’ll probably still have two. 🙂
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!
Thank you Jonathan! N x
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
Welcome back Kym! I hope all is well 🙂 N x
Nagii can u steam this pudding?instead of baking..
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% 🙂
Thankuu Nagi😊
I’l give it a try
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.
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
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!!
OOOH! Karen, I seriously never thought of that – thank you! N x