BEST Sticky Date Puddings with Walnut Crumble

sticky toffee pudding

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.



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
  • 1/2 tsp Baking Soda
  • 100 g Water
  • 40 g Unsalted butter
  • 1 tbsp Molasses
  • 40 g Dark brown sugar
  • 1 g Egg
  • 75 g Plain flour
  • 1/2 tsp Baking powder


  • 120g Dark brown sugar
  • 120g Thickened/Heavy cream
  • 100g Unsalted butter
  • 1 tbsp Molasses
  • Pinch Salt
  • 1 tsp Vanilla extract


Walnut Crumble

  1. Preheat the oven to 180°C / 355 °F
  2. In a food processor add the walnuts and flour, process until a fine powder
  3. Add the brown sugar and butter, process until chunks form
  4. Transfer to a baking sheet
  5. 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

  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 [cooked-timer minutes=”15″]15 Minutes[/cooked-timer]- [cooked-timer minutes=”20″]20 Minutes[/cooked-timer], or until a 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
    Turn up the heat to medium and continue cooking the sauce for 1-2 minutes
  3. Remove from heat
  4. Serve warm with freshly baked puddings; top with walnut crumble and whipped cream/ ice-cream


* You can put the crumble to the side and bake it at the same time as the puddings

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