Sticky Date Pudding is a moist, sponge-like cake made with finely chopped dates , warm spices, and a hint of vanilla , all soaked in a decadent toffee (butterscotch) sauce . Best served warm, it’s a soul-soothing dessert often paired with whipped cream , ice cream , or clotted cream .
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 minsFor the Pudding
1 cup pitted dates, chopped
1 tsp baking soda
¾ cup boiling water
½ cup brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
¼ cup unsalted butter, softened
For the Toffee Sauce
½ cup unsalted butter
½ cup brown sugar
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Optional Garnishes
Vanilla ice cream, whipped cream, or double cream
Chopped pecans or toasted walnuts
Soften the Dates
1
Preheat oven to 350°F (175°C) .
Place chopped dates in a bowl and sprinkle with baking soda .
Pour over boiling water , stir, and let sit for 10 minutes to soften.
Mash lightly with a fork or pulse once in a food processor for a smoother texture (optional).
Make the Pudding Batter
2
Cream together butter and brown sugar until light and fluffy.
Add eggs , one at a time, beating well after each.
Mix in vanilla .
In a separate bowl, combine flour , baking powder , and salt .
Add the flour mixture to the wet mixture in two additions, alternating with the softened date mixture .
Mix just until combined.
Bake
3
Grease ramekins or cake pan and pour in the batter evenly.
Place ramekins on a baking tray; optionally fill the tray with hot water for a gentler bake (water bath).
Bake for 25–30 minutes (ramekins) or 35–40 minutes (cake pan), until the tops are set and a toothpick comes out with moist crumbs.
Make the Toffee Sauce
4
While the pudding bakes, combine butter , brown sugar , and cream in a saucepan over medium heat.
Simmer gently for 5–7 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
Remove from heat and stir in vanilla and a pinch of salt.
Assemble & Serve
5
Let puddings cool slightly, then unmold or serve directly in ramekins.
Pour warm toffee sauce over each serving.
Top with ice cream , whipped cream , or extra sauce .
Tips & Variations
6
For a deeper flavor, add a splash of dark rum or brandy to the toffee sauce.
You can make the pudding 1 day in advance and reheat gently in the oven or microwave.
Substitute some of the dates with figs or raisins for variation.
Ingredients For the Pudding
1 cup pitted dates, chopped
1 tsp baking soda
¾ cup boiling water
½ cup brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
¼ cup unsalted butter, softened
For the Toffee Sauce
½ cup unsalted butter
½ cup brown sugar
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Optional Garnishes
Vanilla ice cream, whipped cream, or double cream
Chopped pecans or toasted walnuts
Directions Soften the Dates
1
Preheat oven to 350°F (175°C) .
Place chopped dates in a bowl and sprinkle with baking soda .
Pour over boiling water , stir, and let sit for 10 minutes to soften.
Mash lightly with a fork or pulse once in a food processor for a smoother texture (optional).
Make the Pudding Batter
2
Cream together butter and brown sugar until light and fluffy.
Add eggs , one at a time, beating well after each.
Mix in vanilla .
In a separate bowl, combine flour , baking powder , and salt .
Add the flour mixture to the wet mixture in two additions, alternating with the softened date mixture .
Mix just until combined.
Bake
3
Grease ramekins or cake pan and pour in the batter evenly.
Place ramekins on a baking tray; optionally fill the tray with hot water for a gentler bake (water bath).
Bake for 25–30 minutes (ramekins) or 35–40 minutes (cake pan), until the tops are set and a toothpick comes out with moist crumbs.
Make the Toffee Sauce
4
While the pudding bakes, combine butter , brown sugar , and cream in a saucepan over medium heat.
Simmer gently for 5–7 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
Remove from heat and stir in vanilla and a pinch of salt.
Assemble & Serve
5
Let puddings cool slightly, then unmold or serve directly in ramekins.
Pour warm toffee sauce over each serving.
Top with ice cream , whipped cream , or extra sauce .
Tips & Variations
6
For a deeper flavor, add a splash of dark rum or brandy to the toffee sauce.
You can make the pudding 1 day in advance and reheat gently in the oven or microwave.
Substitute some of the dates with figs or raisins for variation.
Sticky Date Pudding with Toffee Sauce
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