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.
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What is sticky date pudding?
Sticky date pudding or better known as sticky toffee pudding in Britain is a classic British dessert made from... dates! This classic dessert is made up of a moist date sponge cake soaked in butterscotch or caramel sauce and topped with ice cream or custard.
Growing up in Australia I knew this delicious treat as sticky date pudding! This unassuming dessert made from dates is actually one of my absolute favorite desserts.
The date flavor translates to a deep, slightly caramelized fruity flavor that works perfectly with the butterscotch for an all-around comforting dessert, particularly in the colder months.
Tips for the best sticky date pudding
I've had my fair share of sticky date puddings growing up and here are a couple of tips so you can create the very best version.
Soak the dates
Soaking the dates is essential when making sticky date pudding. This allows the dates to soften up and release their flavors. Not only is this good for the flavor of the cake, but it also makes it easier to blend the dates into a puree. If you don't have a blender you can also mash the dates up into a paste with a fork.
Don't overmix
You want the sponge cake to be soft and tender. Overmixing the batter can cause the cake to turn out rubbery and dense. When adding your date mixture the batter only needs a light mix.
Soak the puddings
Soaking the puddings with some of the butterscotch sauce straight out of the oven helps add moisture to the sponge cake for the perfect texture!
Ingredients
Date Pudding
- Pitted dates: Make sure you choose pitted dates as it'll make your life so much easier! You can use regular dates or medjool dates for a sweeter, richer flavor.
- Baking soda: Baking soda here helps to break down the dates so they form a smooth puree. It also helps the puddings rise when baked.
- Water: Water is used here to hydrate the dates, bringing them to the perfect consistency for pureeing.
- Unsalted butter: Butter gives these puddings a tender texture and buttery flavor
- Molasses: Molasses gives these a rich, dark caramelized flavor. Feel free to replace it with treacle or golden syrup if that is what you have on hand.
- Dark brown sugar: I like to use dark brown sugar as it has a more caramelized flavor, for an overall deeper flavor.
- Large egg: The egg helps to bind all the ingredients together.
- All-purpose flour: Aka plain flour, makes up the structure of the pudding
- Baking powder: Baking powder acts with the baking soda to give the puddings rise, resulting in their light spongey texture.
Butterscotch
- Dark brown sugar: Using brown sugar in a butterscotch gives it that caramelized flavor without needing to caramelize the sugar itself! Light brown sugar works too, but I like the depth of flavor dark brown sugar gives.
- Thickened cream: Aka heavy cream gives the caramel body and a creamy texture. The cream gives the butterscotch fluidity so don't increase or decrease this too much as it can affect the consistency
- Unsalted butter: Butter gives the butterscotch richness and flavor!
- Molasses: Molasses plays the same role here as it does in the pudding itself, adding more depth of flavor
- Salt: A pinch of salt will help to balance out the sweetness of this sauce, add more or less according to your preferences
- Vanilla extract: Vanilla is optional but I love the flavor it brings to the butterscotch
To serve
- Vanilla ice cream: This is optional, but honestly I think this is the best way to serve sticky date pudding. The combination of warm pudding and cold creamy ice cream is the best flavor combination.
Frequently Asked Questions
How does sticky date pudding last?
Sticky date puddings will last up to 3 days when stored in an airtight container in the fridge. If you are eating them from the fridge, ensure you reheat them so they return to their most gooey state.
Can I freeze sticky date pudding?
Yes, you can! You can make the puddings in advance and freeze them. When you are ready, just gently heat the puddings in a microwave, oven, or steamer, make the butterscotch sauce, and serve together!
How should I serve sticky date pudding?
The best way to eat sticky date puddings is fresh and warm. When the pudding and butterscotch sauce is warm it becomes super moist and gooey. Top it with more of your favorite creamy topping, this could be ice cream, custard, or whipped cream, and enjoy!
How do you reheat sticky date pudding?
I find the best way to reheat sticky date puddings is in the microwave. Place the puddings in a bowl and cover them with a plate. Then microwave on 30-second intervals until the pudding is warm and soft.
You can reheat the butterscotch sauce with the pudding, or reheat it afterward and pour it over the top.
Why is my pudding rubbery?
There are a couple of possible reasons for a rubbery pudding:
- The batter was overmixed: The more you mix your batter the denser your puddings will turn out. Make sure you only mix until just combined
- Too much water/dates were added: Make sure you follow the specified amount of water and dates. Adding more dates may add extra date flavor, but it also causes the cake to get wet and rubbery.
Let's Get Baking!
If you are looking for the perfect warm and comforting dessert during the colder months there isn't much that gets better than a good sticky date pudding. The combination of warm date sponge soaked in butterscotch is to die for.
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!
PrintSticky Date Pudding (Aka 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.Â
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 75 minutes
- Yield: 6 Puddings 1x
- Category: Cake
- Method: Easy
- Cuisine: Australian
Ingredients
Date Pudding
- 140 g Pitted dates, roughly chopped (5oz)
- ½ tsp Baking Soda
- 120 g Water (½ cup)
- 45 g Unsalted butter (3 tbsp)
- 1 tbsp Molasses
- 45 g Dark brown sugar (¼ cup)
- 1 Egg
- 80 g Plain flour (â…” cup)
- ½ tsp Baking powder
Butterscotch
- 120g Dark brown sugar (â…” cup)
- 120g Thickened/Heavy cream (½ cup)
- 95g Unsalted butter (â…“ cup 1 tbsp)
- 1 tbsp Molasses
- Pinch Salt
- 1 tsp Vanilla extract
To Serve
- Vanilla ice cream, optional
- Whipped cream, optional
Instructions
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 15-20 minutes, or until an 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
- 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
- Remove the puddings from the tin and serve warm with a scoop of vanilla ice cream or a dollop of cream
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I really appreciate this post. I¡¦ve been looking all over for this! Thank goodness I found it on Bing. You have made my day! Thank you again
Catherine Zhang
No problem 🙂
Olivia
So easy to make, and so good! The butterscotch sauce is heavenly.
Catherine Zhang
isn't it yum?!!
Schola
This was great thanks for the recipe!!