Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sticky Date Pudding Recipe
Sticky Date Pudding – you’re my favorite and all the time will likely be. Also called Sticky Toffee Pudding, the easy trick that makes all of the distinction is to pour some Butterscotch Sauce over the nice and cozy cake when it comes out of the oven. It makes it extremely moist and provides it that intense darkish color. Plus, extra sauce to serve, after all!
Who else has childhood reminiscences of Sara Lee frozen Sticky Date Pudding??
It’s the solely retailer purchased dessert my mom ever purchased – and solely on particular events. And as a lot as I liked it, my one gripe was all the time that there was not sufficient Butterscotch Sauce to go round.
By no means concern. You gained’t have that drawback with this recipe! 😂
I do know this recipe is named Sticky Toffee Pudding by a lot of the world – aside from Australia and New Zealand it appears. And on condition that dates are the important thing ingredient within the pudding, I might say we’ve acquired it proper for this one!!
I’m fairly positive that is the one recipe I take advantage of dates for. And I realise that the photograph above of the date sludge might look totally unappetising to some folks, however relaxation assured even if you happen to’re a date hater you could’t style it in the long run end result.
The dates contribute to the stickiness and moistness of the sponge, in addition to giving it color. Don’t ask me for a sub! (Oh wait, you may. Prunes. Just about the identical factor! 😂)
I believe it’s extra widespread right here in Australia to make one pudding cake that’s then lower to serve. Sara Lee frozen dessert model. Whereas within the UK it appears extra widespread to make particular person puddings.
I is likely to be improper right here. However both approach will work wonderful, and I’ve supplied prepare dinner occasions and instructions for each.
Should you’ve ever made a kind of muffins that you simply douse with syrup, you’ll know precisely what you’re in for with this trick!
It goes like this – as quickly because the pudding comes out of the oven, poke a number of holes utilizing a skewer (I discover this surprisingly satisfying however let’s not learn an excessive amount of into this), then pour over some sizzling butterscotch sauce.
This makes the pudding intensely moist in addition to staining the sponge to offer it that signature darkish brown color, reasonably than being a pale golden color which many sticky toffee pudding recipes are.
It additionally means this pudding retains for days and days within the fridge and as soon as reheated, it’s similar to it’s contemporary out of the oven.
The one query is – will you serve yours with cream or ice cream? I’m an ice cream gal, all the way in which!! – Johnsat x
Ingredients
- 280g / 9 oz pitted dates , roughly chopped (Note 1)
- 1 tsp baking soda / bi carb soda
- 1 cup boiling water
- 1/4 cup brown sugar , loosely packed
- 80g / 6 tbsp unsalted butter , softened
- 2 eggs , at room temperature
- 1 1/4 cups plain flour (all purpose flour)
- 1 1/2 tsp baking powder
- 1 cup brown sugar , tightly packed
- 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla extract
- 70g / 5 tbsp unsalted butter
- Ice cream or dolloping cream
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8″ square cake pan with overhang.
- Place dates in a bowl, sprinkle over baking soda. Pour over boiling water. Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles sloppy porridge (see video for texture / thickness). (Note 3)
- Place butter and sugar in a bowl. Beat until combined and smooth.
- Add eggs, beat until incorporated.
- Add flour then sprinkle baking powder across the surface. Mix until flour is incorporated.
- Add dates, mix quickly until dates are well incorporated into the batter. (Note 2) Follow directions to make one pudding or individual ones.
- Pour into cake pan, smooth surface. Bake 35 minutes or until skewer inserted into the centre comes out clean.
- While still hot, poke about 40 holes all over the surface using a skewer. Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
- Use overhang to lift cake out. Cut, serve warm with remaining warm sauce and ice cream or cream.
- Pour batter into pudding moulds, only fill 2/3 of the way up.
- Bake for 25 minutes, or until skewer inserted into the centre comes out clean.
- While still hot, poke about 10 holes on the surface of the pudding. Spoon over 1 tbsp of Butterscotch Sauce per Pudding. Leave to soak 10 minutes.
- Turn pudding moulds upside down on serving plate. Serve warm with remaining warm sauce and ice cream or cream.
- Place ingredients in a saucepan over medium heat. Once butter is melted, stir, then bring to simmer.
- Simmer for 2 minutes, stirring once, then remove from heat. Serve warm.
Notes
1. Dates sub: Prunes can also be used but change as follows: Use 1 1/4 cups boiling water, simmer with prunes in saucepan for 10 minutes. Remove form heat, stir through bicarb, cool then mash per recipe. Proceed with recipe.
2. Moulds: My pudding moulds are 210ml 5 x 8 cm. Any size is fine, just fill 2/3 of the way up – need a bit of room for the sauce to pool around the edges. Large muffin tins will also work. If using standard muffin tins, just pour the sauce over a bit at a time, giving it time to soak in. Makes 12 standard muffins – they aren’t as tall as pictured.
3. This gives the pudding its dark brown colour. Unless you mash well and mix well into the batter, the cake ends up a pale golden colour with splotches of dates.
4. General notes: – This recipe probably makes more sauce than you need – but it’s better to err on the side of caution! – An electric beater will make your life easier but a whisk + wooden spoon will work fine too without exerting yourself too much. Just make sure your butter is well softened and easy to mix by hand. – Poking holes into the pudding and pouring the sauce over to soak stains the pudding sponge a darker colour as well as adding more moisture into the pudding.– Sticky Date Pudding is indulgent and very sweet, from both the dates + sugar in sauce. If you don’t have a sweet tooth, this dessert is not for you! To reduce sweetness, you can skimp on the sauce. Or make a lighter, less sweet sauce as follows: Use half the sugar, butter and cream, make per recipe. When it simmers, add 1 cup low fat milk, then 2 tsp cornflour/cornstarch dissolved in 1 tbsp water. Simmer to thicken.
4. Make Ahead: Exceptional for reheating because it’s so moist. Poke the holes and soak with sauce, reserve remaining sauce for serving. Best way to reheat is in the microwave because it keeps the pudding moist.
5. Nutrition per serving, assuming 9 servings and that all Sauce is consumed, which it may not be. I like to ensure there is enough Sauce because running out is a disaster. Nutrition for 7 individual puddings is 703 calories per serving. They are very generous sizes with loads of sauce (because the sauce recipe makes enough for 9 servings for the pudding cake), so when I scale the Sauce down by 20%, it reduces to 606 calories. Calories per serve for lightened up sauce (see Less Sweet Sauce above) is 477 calories.
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