Boozy Sticky Date Pudding

Why You’ll Love This Recipe

This Boozy Sticky Date Pudding is a decadent dessert that brings together the natural sweetness of dates with the rich, caramel flavor of the sauce, enhanced by a splash of your favorite liquor. The moist, spongy cake absorbs the sweet sauce perfectly, making every bite melt in your mouth. Whether you’re looking for a comforting dessert for a cozy night in or something to impress at a dinner party, this pudding will leave everyone asking for more.

Ingredients

For the pudding:

• 1 cup pitted dates, chopped

• 1 tsp baking soda

• 1 cup boiling water

• 1/2 cup unsalted butter, softened

• 3/4 cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• Pinch of salt

For the boozy sauce:

• 1/2 cup brown sugar, packed

• 1/2 cup heavy cream

• 1/4 cup unsalted butter

• 1/4 cup dark rum (or whiskey, brandy, or bourbon)

• 1 tsp vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8×8-inch square baking dish with butter and line with parchment paper.

2. Prepare the dates: In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and stir well. Let it sit for about 10 minutes until the dates are softened.

3. Make the pudding batter: In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

4. Combine wet and dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the date mixture (including the water). Mix until just combined.

5. Bake the pudding: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until the pudding is golden brown and a toothpick inserted into the center comes out clean.

6. Make the boozy sauce: While the pudding is baking, make the sauce. In a small saucepan, combine the brown sugar, heavy cream, butter, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the sauce is smooth. Add the rum (or whiskey, brandy, or bourbon) and continue to cook for another 2-3 minutes, allowing the alcohol to cook off and the sauce to thicken slightly. Remove from heat and stir in the vanilla extract.

7. Serve: Once the pudding is done, remove it from the oven and allow it to cool slightly. Poke a few holes in the top of the pudding with a skewer or fork and pour about half of the boozy sauce over the top, letting it soak in.

8. Serve warm with the remaining sauce drizzled on top. For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Total Time: 50-55 minutes

Variations

• Different Booze: If you prefer, you can switch the dark rum for whiskey, bourbon, or brandy, depending on the flavor profile you like.

• Nutty Version: Add a handful of chopped nuts like pecans or walnuts to the pudding batter for extra texture and flavor.

• Spicy Twist: Add a pinch of cinnamon, nutmeg, or ground ginger to the batter for a warm, spicy note.

• Vegan Version: Swap the butter for vegan butter and use plant-based milk (such as almond or oat milk) in place of the cream. Use a flax egg or chia egg in place of the eggs for a fully vegan version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the pudding in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes, until warm. If needed, reheat the sauce separately and pour it over the pudding before serving.

FAQs

1. Can I make this ahead of time?

Yes! You can bake the pudding ahead of time and store it in the refrigerator. When ready to serve, reheat it and pour the sauce over it just before serving.

2. Can I use dried dates instead of fresh dates?

Yes, dried dates work perfectly fine for this recipe. Just chop them up and follow the instructions as written. If your dates are a bit dry, you can soak them in the boiling water for a longer period of time to soften them.

3. Can I substitute the dark rum with something else?

Yes, you can use other liquors like bourbon, brandy, or whiskey, or if you prefer a non-alcoholic option, use vanilla extract or a bit of apple juice as a substitute for the alcohol.

4. How do I know when the pudding is done?

The pudding is done when it’s golden brown on top and a toothpick inserted into the center comes out clean (though it might have a little syrup on it). It should bounce back when lightly pressed.

5. Can I make this into individual servings?

Yes, you can divide the batter among individual ramekins or small baking dishes. Adjust the baking time to about 20-25 minutes for individual portions.

6. Can I make the boozy sauce without alcohol?

Yes, if you prefer not to use alcohol, you can replace the rum with fruit juice (like apple juice) or simply use extra vanilla extract to flavor the sauce.

7. Can I freeze the pudding?

Yes, you can freeze the pudding before adding the sauce. Wrap it tightly and freeze for up to 3 months. When ready to serve, thaw it in the refrigerator overnight, then reheat and add the sauce.

8. Can I use other dried fruits instead of dates?

While dates are ideal for this recipe due to their sweetness and texture, you can try using raisins, prunes, or figs. However, dates provide the best flavor and moisture for sticky toffee puddings.

9. Can I make the cake without the sauce?

While the sauce is what makes this dessert “sticky” and indulgent, you can make the cake without it if you prefer a less rich dessert. It will still be flavorful and moist, but the sauce adds the signature sweetness and booziness.

10. How do I store leftovers?

Store the leftover pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pudding and sauce separately before serving.

Conclusion

Boozy Sticky Date Pudding is an indulgent, comforting dessert that takes the classic sticky toffee pudding to the next level. The rich date cake soaked in a warm, boozy caramel sauce is the perfect balance of sweet and savory, with the alcohol adding a deep, warming flavor. Whether for a special celebration or a cozy night in, this pudding is sure to be a hit that everyone will love!