Description
Sticky Date Pudding is a moist, rich dessert made with chopped dates and topped with a buttery toffee sauce. Perfect for cozy nights or festive occasions, it’s a comforting classic with deep caramel flavor.
Ingredients
- 1 1/2 cups chopped pitted dates
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup heavy cream (for toffee sauce)
- 1/2 cup brown sugar (for toffee sauce)
- 1/4 cup unsalted butter (for toffee sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish or individual ramekins.
- Place chopped dates in a bowl and pour boiling water over them. Stir in baking soda and set aside to soften.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Fold in the flour and baking powder, then mix in the softened date mixture.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick comes out clean.
- While the pudding bakes, prepare the toffee sauce by combining heavy cream, brown sugar, and butter in a saucepan. Simmer until thickened and smooth.
- Once the pudding is done, let it cool slightly, then pour the warm toffee sauce over the top.
- Serve warm with extra sauce and a scoop of ice cream or dollop of whipped cream, if desired.
Notes
- Use Medjool dates for the best flavor and texture.
- The pudding can be made ahead and reheated before serving.
- Freeze the pudding (without sauce) for up to 2 months.
- To make it dairy-free, use plant-based butter and coconut cream.
- Serve with vanilla ice cream, whipped cream, or custard.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
