Sticky Date Pudding (Sticky Toffee Pudding)

A comforting classic dessert made with sweet dates and brown sugar, drizzled with warm butterscotch sauce. Top it with a scoop of ice cream for the ultimate dessert.

Sticky date pudding or sticky toffee pudding?

They are the same dessert. Sticky date pudding is the Australian name, and in Britain it is better known as sticky toffee pudding, a classic British dessert made from… dates! It is a moist date sponge cake soaked in butterscotch or caramel sauce and served with ice cream or custard, and it is a favourite in the colder months and over the Christmas holidays.

Growing up in Australia I knew this delicious treat as sticky date pudding, and this unassuming dessert is actually one of my absolute favorites.

The dates give it a deep, slightly caramelized fruity flavor that works perfectly with the butterscotch. Molasses and dark brown sugar, in both the pudding and the sauce, push that flavor even deeper.

Three steps that make the pudding soft and moist

Soak the dates

Soaking the dates is essential. It lets them soften and release their flavor, and makes them easier to blend into a puree. The baking soda in the soaking water helps break the dates down into a smooth puree too. If you don’t have a blender, mash the dates into a paste with a fork.

Mix the batter lightly

You want the sponge to be soft and tender. Overmixing makes it rubbery and dense, so once the date mixture goes in, the batter only needs a light mix.

Soak the puddings in sauce straight from the oven

Spooning some of the butterscotch sauce over the puddings as soon as they come out of the oven adds moisture to the sponge, and it is what makes them sticky.

What goes into the date pudding

• Pitted dates: Pitted dates will make your life so much easier! Use regular dates, or medjool dates for a sweeter, richer flavor.
• Baking soda: Breaks down the dates so they form a smooth puree, and helps the puddings rise.
• Water: Hydrates the dates to the right consistency for pureeing.
• Unsalted butter: Gives a tender texture and buttery flavor.
• Molasses: A rich, dark caramelized flavor. Treacle or golden syrup work in its place.
• Dark brown sugar: More caramelized than light brown sugar, for an overall deeper flavor.
• Large egg: Binds everything together.
• All-purpose flour: Also called plain flour, it gives the pudding its structure.
• Baking powder: Works with the baking soda for a light, spongey texture.

The butterscotch sauce

Using brown sugar means the sauce tastes caramelized without you having to caramelize any sugar yourself.

• Dark brown sugar: Light brown sugar works too, but dark brown sugar gives more depth.
• Thickened cream: Also called heavy cream, it gives the sauce body, creaminess and fluidity. Don’t change the amount much, as it controls the consistency.
• Unsalted butter: Richness and flavor.
• Molasses: The same role as in the pudding, more depth of flavor.
• Salt: A pinch balances the sweetness; adjust to taste.
• Vanilla extract: Optional, but I love the flavor it brings.

Serving, storing and reheating

Serve the puddings warm, with extra warm butterscotch poured over. Vanilla ice cream is optional, but honestly I think it is the best way to serve sticky date pudding: warm pudding with cold, creamy ice cream is the best combination. Custard is the other classic.

The puddings keep for up to 3 days in an airtight container in the fridge. Reheat them before eating so they return to their soft, gooey state.

Sticky Date Pudding (Aka Sticky Toffee Pudding)

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See Also This Recipe:  Pandan Honeycomb Cake

5 from 2 reviews

A comforting classic dessert made with sweet dates and brown sugar, drizzled with warm butterscotch sauce. Top it with a scoop of ice cream for the ultimate dessert. 

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 75 minutes
• Yield: 6 Puddings 1x
• Category: Cake
• Method: Easy
• Cuisine: Australian

Ingredients

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Date Pudding

• 140 g Pitted dates, roughly chopped (5oz)
• 1/2 tsp Baking Soda
• 120 g Water (1/2 cup)
• 45 g Unsalted butter (3 tbsp)
• 1 tbsp Molasses
• 45 g Dark brown sugar (1/4 cup)
• 1 Egg
• 80 g Plain flour (2/3 cup)
• 1/2 tsp Baking powder

Butterscotch

• 120g Dark brown sugar (2/3 cup)
• 120g Thickened/Heavy cream (1/2 cup)
• 95g Unsalted butter (1/3 cup 1 tbsp)
• 1 tbsp Molasses
• Pinch Salt
• 1 tsp Vanilla extract

To Serve

• Vanilla ice cream, optional
• Whipped cream, optional

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Instructions

Pudding

1. Preheat the oven to 180°C / 355 °F
2. Grease 6 holes of a cupcake tin with butter and dust with flour
3. Combine the chopped dates, boiling water and baking soda, let sit for 10 minutes
4. Cream the butter, sugar and molasses together in a stand mixer or with a electric whisk
5. Add the egg and continue beating until completely combined
   Then add the flour and baking powder, mix until just combined
6. With a stick blender, or regular blender process the date and water mixture until a smooth puree
7. Add the puree to the batter and stir until just combined
8. Divide the batter evenly between the greased cupcake holes and bake for 15-20 minutes, or until an inserted toothpick comes out clean
9. Whilst the puddings are baking make the butterscotch sauce

Butterscotch Sauce

1. In a medium-sized saucepan melt the brown sugar, butter, and molasses together on very low heat
2. Once all melted add the cream and vanilla, stir
3. Turn up the heat to medium and continue cooking the sauce for 1-2 minutes
4. Remove from heat
5. Lightly poke the puddings with a toothpick or skewer and pour over half the butterscotch, allow them to soak up the sauce for 5 minutes
6. Remove the puddings from the tin and serve warm with a scoop of vanilla ice cream or a dollop of cream

Baking for the holidays? Find every cookie, cake and hot chocolate recipe in my Christmas desserts guide.

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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