Sticky date pudding, is a loved classic in many Australian homes, is more than just a dessert. It’s a comforting reminder of family gatherings and cosy evenings, a warm hug in the form of a rich and indulgent treat. This dessert, originating from British cuisine and often referred to as sticky toffee pudding, is a combination of soft, moist cake made with dates and luscious toffee sauce. The experience it creates is not just mouthwatering, but also deeply comforting and hard to resist.
Not only is sticky date pudding delicious, it also provides a delightful contrast of textures and flavours. The toffee sauce’s deep caramel like notes balance the dates’ natural sweetness. Whether served warm with a scoop of vanilla ice cream or a dollop of fresh cream, it’s perfect for any occasion, whether a family dinner or a special celebration.
Sticky Date Pudding Tips
- Use fresh Medjool dates for the best flavour and texture. If they’re unavailable, you can use other varieties of fresh dates or soak dried dates in hot water to soften them. Add a touch of vanilla extract to the batter for an extra layer of flavour that complements the dates beautifully.
- Don’t overmix the batter once the flour is added, as this can make the pudding dense instead of light and fluffy.
- Make the toffee sauce ahead of time and keep it warm. This way, it’s ready to pour over the pudding as soon as it’s out of the oven.
- Poke holes in the pudding with a skewer before pouring the toffee sauce to allow it to soak in more deeply.
- Serve with a side of vanilla ice cream or whipped cream for a delightful contrast of temperatures and textures.
Ingredients
- 200g Medjool dates, pitted and chopped to your liking
- 1 tsp bicarbonate of soda
- 250ml boiling water
- 75g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g self raising flour
- 1 tsp baking powder
For the Toffee Sauce
- 200g brown sugar
- 300ml double cream
- 100g unsalted butter
- 1 tsp vanilla extract
Directions
- Preheat your oven to 180°C (160°C fan) and grease a 20cm square baking tin.
- Place the chopped dates in a bowl, sprinkle over the bicarbonate of soda, and pour over the boiling water. Let it sit for about 10 minutes to soften the dates.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually fold in the flour and baking powder until just combined.
- Add the date mixture (including the soaking water) and stir until well incorporated.
- Pour the batter into the prepared baking tin and smooth the top. Bake for 35-40 minutes until a skewer inserted into the centre comes clean.
- While the pudding is baking, prepare the toffee sauce by combining the brown sugar, double cream, butter, and vanilla extract in a saucepan.
- Heat gently, stirring constantly, until the sugar has dissolved and the sauce is smooth and slightly thickened.
- Once the pudding is baked, remove it from the oven and poke holes across the top with a skewer. Pour half of the toffee sauce over the pudding, allowing it to soak in.
- This pudding can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert for special occasions.
- Serve the pudding warm, drizzled with the remaining toffee sauce, and enjoy with vanilla ice cream or whipped cream.
Sticky date pudding is a dessert that always impresses with its rich flavours and comforting texture. If you enjoyed this recipe, why not try another classic treat? Check out our Homemade Apple Crumble recipe for another sweet and satisfying dessert.
For more information when buying the right dates for you, we recommend you review the following; Benefits of dates.
