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.
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).
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.
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.
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.
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.
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.
8 servings