Sticky Date Pudding
Sticky Date Pudding has always been one of those desserts that feels a little bit special. It's the kind of dessert that arrives at the table warm from the oven, covered in velvety butterscotch sauce and instantly has everyone reaching for a spoon before it's even been served.
It's one of my favourite desserts to make during winter when we're all craving something warm and comforting after dinner. Whether it's a relaxed family meal, friends gathered around the table or simply treating yourself after a long day, this pudding feels like a warm hug on a cold winter's night.
I also love that it can be made ahead of time, making entertaining so much easier. Simply warm the pudding, add a generous drizzle of sauce and serve with vanilla ice cream for a dessert that's guaranteed to disappear quickly. If you love cosy winter desserts like this, you'll also enjoy my Nutella Hazelnut Croissant Pudding, another family favourite that's perfect for sharing.
Other winter desserts you might enjoy:
Why You'll Love This Recipe
Soft, incredibly moist sponge packed with sweet dates.
Rich homemade butterscotch sauce that soaks into every bite.
Perfect make-ahead dessert for entertaining.
Ideal for winter dinners, Christmas in July or family gatherings.
Simple ingredients with classic café-style results.
Delicious served warm with vanilla ice cream or cream.
Serving Suggestions
Serve warm with:
Vanilla ice cream
Fresh whipped cream
Extra warm butterscotch sauce
A sprinkle of toasted pecans or walnuts for extra crunch
Top Tips
Soak the dates well: Pour boiling water over the dates and allow them to soften completely. This helps create the beautifully moist texture Sticky Date Pudding is famous for.
Don't overmix: Once the flour is added, gently fold everything together until just combined to keep the pudding light and tender.
Make ahead: Bake the pudding earlier in the day or even the day before, then gently reheat before serving with freshly warmed butterscotch sauce.
Make extra sauce: The butterscotch sauce is everyone's favourite part, so I always recommend making a double batch if you're serving guests.
Perfect for little dessert lovers: Serve smaller portions with a mini scoop of vanilla ice cream for an easy family dessert.
Storage
Store leftover Sticky Date Pudding in an airtight container in the refrigerator for 3 to 5 days.
The butterscotch sauce can also be refrigerated separately and gently reheated before serving.
The pudding freezes beautifully. Wrap individual portions well or freeze the whole pudding for up to 3 months. Thaw overnight in the refrigerator before reheating. The butterscotch sauce can also be frozen separately and warmed gently when needed.
Variations
Add nuts: Fold chopped walnuts or pecans through the batter for extra texture.
Individual puddings: Bake the mixture in ramekins for elegant individual serves.
Extra indulgent: Stir a handful of white or dark chocolate chips into the batter.
Festive version: Add a splash of dark rum or brandy to the butterscotch sauce for an adults-only dessert.
Frequently Asked Questions
Can I make Sticky Date Pudding in advance?
Yes! Sticky Date Pudding is a fantastic make-ahead dessert. Bake it up to a day ahead, then gently reheat before serving with warm butterscotch sauce.
Can I make Sticky Date Pudding without dates?
Dates are the star ingredient and give this pudding its signature flavour and texture, so I don't recommend leaving them out. If you're not a fan of dates, you may enjoy a chocolate self-saucing pudding instead.
Why is my Sticky Date Pudding dry?
Overbaking is the most common cause. Bake until just cooked through and be sure to soak the dates well before adding them to the batter to help create a beautifully moist pudding.
Can I bake this as individual puddings?
Absolutely. Divide the batter between greased ramekins and reduce the baking time. Individual puddings are perfect for dinner parties and special occasions.
Can I make the butterscotch sauce ahead of time?
Yes. The sauce can be made several days in advance and stored in the refrigerator. Simply warm it gently before serving.
Sticky Date Pudding
Ingredients
- 250g dates, pitted and roughly chopped
- 2 teaspoons bicarbonate of soda
- 1 cup boiling hot water
- 1 cup brown sugar, firmly packed
- 100g unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups SR flour, sifted
- 1 teaspoon mixed spice
- 300ml thickened cream
- 1 cup brown sugar, firmly packed
- 125g unsalted butter
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 160°C. Grease and line the base of a 20cm round cake pan.
- Place dates and bicarbonate of soda into a bowl or jug. Pour over boiling water. Allow to stand for 5-10 minutes, whilst you prepare the rest of the ingredients.
- Using an electric mixer, beat butter and sugar until pale and creamy. Add the vanilla and eggs, 1 at a time, beating well after each addition.
- Put the date mixture into a blender and blitz until combined. Pour into the creamed butter mixture.
- Using a large metal spoon or spatula, fold through date mixture, SR flour and mixed spice until well combined.
- Pour mixture into the prepared cake pan. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin, before turning onto a plate to serve.
- To make the sauce simply combine all sauce ingredients in a saucepan over medium/low heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
- Serve single slices of cake and drizzle with sauce.
- Top with a scoop of vanilla ice cream.
Notes
I like to serve my sticky date pudding slightly warm. You can warm individual servings in the microwave for 10-20 seconds
Nutrition Facts
Calories
731.82Fat
37.86 gSat. Fat
23.54 gCarbs
96.75 gFiber
3.17 gNet carbs
93.58 gSugar
74.52 gProtein
5.96 gSodium
320.71 mgCholesterol
144.02 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
