A classic Australian and English dessert, a warm comforting date pudding soaked in a smooth, silky butterscotch sauce. Topped with a nutty walnut crumble and a scoop of ice-cream, and you have the ultimate toffee pudding.
Sticky date puddings! Also known as sticky toffee puddings in the UK.
Growing up in Australia this was one of those classic after dinner desserts. Whack a frozen sticky date pudding in the oven and tada, a rich and indulgent dessert. Top that with a scoop of ice-cream… you honestly don’t need anything else.
For those of you that don’t know what a sticky date/toffee pudding is you might be thinking how something with dates could be SO GOOD. Let me just say, you have to try it to know. The dates add extra moisture to the ‘pudding’, essentially a moist cake, as well as an extra depth of flavour. The use of brown sugar, molasses and dates together builds a dessert with a super deep caramelised flavour that will leave you hooked. Top that with a silky butterscotch sauce and ice cream?! I think you can imagine how it tastes 😀
I wanted to add a little extra to this and thought a nutty, buttery crunch would be perfect. Walnuts are a slightly bitter nut, so having that as the crumble balances out the sweetness of the butterscotch and creates the perfect dessert!
This is such an easy dessert to make and once you make it, you’ll keep wanting to make more! I can’t wait to see what you all think of these puddings. If you make them make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see all your amazing recreations. Happy baking!
PrintBEST Sticky Date Puddings with Walnut Crumble
A classic Australian and English dessert, a warm comforting date pudding soaked in a smooth, silky butterscotch sauce. Topped with a nutty walnut crumble and a scoop of ice-cream, and you have the ultimate toffee pudding.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 6 1x
Ingredients
Walnut Crumble
- 50 g Walnuts
- 50 g Plain flour
- 50 g Unsalted butter
- 50 g Brown sugar
Date Pudding
- 140 g Pitted dates, roughly chopped
- 100 g Water
- 40 g Unsalted butter
- 1 tbsp Molasses
- 40 g Dark brown sugar
- 1 g Egg
- 75 g Plain flour
- ½ tsp Baking powder
Butterscotch
- 120 Dark brown sugar
- 120 Thickened/Heavy cream
- 100 Unsalted butter
- 1 tbsp Molasses
- Pinch Salt
- 1 tsp Vanilla extract
Instructions
Walnut Crumble
- Preheat the oven to 180°C / 355 °F
- In a food processor add the walnuts and flour, process until a fine powder
- Add the brown sugar and butter, process until chunks form
- Transfer to a baking sheet
- Bake for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer], using a fork to break up the crumble half way through baking, then cool*
Date Pudding
- Preheat the oven to 180°C / 355 °F
- Grease 6 holes of a cupcake tin with butter and dust with flour
- Combine the chopped dates, boiling water and baking soda, let sit for 10 minutes
- Cream the butter, sugar and molasses together in a stand mixer or with a electric whisk
- Add the egg and continue beating until completely combined
Then add the flour and baking powder, mix until just combined - With a stick blender, or regular blender process the date and water mixture until a smooth puree
- Add the puree to the batter and stir until just combined
- Divide the batter evenly between the greased cupcake holes and bake for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]- [cooked-timer minutes=”20″]20 Minutes[/cooked-timer], or until a inserted toothpick comes out clean
- Whilst the puddings are baking make the butterscotch sauce
Butterscotch Sauce
- In a medium sized saucepan melt the brown sugar, butter and molasses together on very low heat
- Once all melted add the cream and vanilla, stir
Turn up the heat to medium and continue cooking the sauce for 1-2 minutes - Remove from heat
- Serve warm with freshly baked puddings; top with walnut crumble and whipped cream/ ice-cream
Notes
* You can put the crumble to the side and bake it at the same time as the puddings
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