Sticky Date Pudding

Sticky date pudding is rich, sweet and absolutely delicious. Perfect for dessert on a cold winter day, or part of a holiday dessert table!

Sticky date pudding, also known as sticky toffee pudding, is a moist sponge cake made with loads of dates, served warm and smothered with caramel sauce and a generous scoop of vanilla ice cream or a dollop of cream.

It’s the perfect wintertime indulgence.

This classic British dessert is sure to please any crowd – especially if they like dates! It’s perfect for special occasions such as Thanksgiving or Christmas dinner but don’t limit yourself; it’s also a great recipe to serve at casual get-togethers throughout the year.

This comforting dessert will warm you up with its gooey texture and sweet taste. It’s rich enough so you don’t need anything else besides a spoon, but it tastes amazing topped off with whipped cream or vanilla ice cream too!

You can bake this up as a large pudding in a square pan and cut individual servings from that OR bake it in smaller moulds.

If your looking to impress your guests this holiday season, this is the dish to make!

Why You Will LOVE this Sticky Toffee Pudding Recipe

• Easy enough for beginners to make.
• Tastes like restaurant quality.
• Soft and moist texture.
• Sweet and flavourful.
• Classic dessert recipe.
• Fantastic served warm, or cold.
• Great to make in advance.
• Freezes well (up to three months).
• Can be made in individual portions.
• No water bath necessary!

Why is it Called a Pudding?

I know, I know. You heard pudding but you see cake. What gives?

A pudding in England is quite different form the creamy custard-like dessert we have here in North America. In England, the term pudding is much more general, and used the way “dessert” is here.

How to Make Ahead and Store Sticky Toffee Pudding

I would really recommend not making this ahead of time as it really is at it’s best when it is served warm from the oven. When stored and reheated, it may not be as moist and tender as fresh from the oven, so keep that in mind.

That said, it does store fairly well. If you do make it ahead or have leftovers, you will want to store the sponge and sauce separately in the fridge for up to 5 days. Cover the sponge tightly with plastic wrap, and pour the caramel sauce in an airtight container.

How to Freeze Sticky Toffee Pudding

Wrap the cake with plastic wrap, then place inside a freezer-friendly container or freezer bag, and store in the freezer for up to 3 months. If you have baked smaller cakes, store these in airtight containers or each wrapped in plastic wrapped, then stored together in a freezer bag. Do not freeze with the caramel sauce.

How to Reheat Sticky Date Pudding

To reheat frozen sticky toffee cake, thaw overnight in the fridge.

Warm each individual portion of the cake in a microwave at 30 second intervals until warm to the touch.

About the Ingredients for Sticky Toffee Pudding

Dates – Medjool dates will give you the absolute best flavour, and most moist cake. Deglet Noor will work here too, they don’t tend to be as plump and juicy as Medjool but since we are going to simmer the dates a bit, they really soften up nicely anyway. You CAN substitute with prunes but they are not as sweet, and as I have never attempted this substitution, I can’t advise on what modifications you might need to make. To save time, you may be able to purchase chopped dates at the grocery store.

Baking Soda – The baking soda helps to counter the tannins in the dates. We add it to the dates for that reason, you can add it in with the dry ingredients but the flavour is much improved when the dates get to soak in the baking soda. This is why sticky toffee pudding recipes generally call for this somewhat odd step.

Water – Just tap water. Many recipes combine boiling water with the dates and then mash them, but you get a better consistency when you simmer the dates first. Then we use that water to make the date puree.

Sugar – I used white sugar here, but dark brown sugar is a really great substitute and will give the cake a deeper flavour.

Butter – Unsalted butter is best for baking with, but you can absolutely use salted butter, if you do use salted butter, I would still salt this cake a little.

Vanilla – Pure vanilla extract is best, but feel free to use artificial vanilla extract if that is all you have on hand.

Eggs – Eggs should be room temperature.

Baking Powder – Helps make the cake light and airy. Ensure your baking powder is still active if older than 6 months.

Salt – Makes all the flavours really shine.

Caramel Sauce – You can use store bought but I really recommend making homemade caramel sauce. You could even salt the caramel sauce. Yum! Alternatives include warm toffee sauce or butterscotch sauce.

Looking for More Traditional Holiday Desserts?

Check out some of my favourite classic holiday dessert recipes!

This is the best recipe for Gingerbread Men Cookies -soft in the centre and crisp edges with a perfectly spiced flavour that is sure to make it a favourite.

These buttery, melt-in-your-mouth old-fashioned pecan crescents cookies are a family heirloom Christmas cookie recipe.

These Stained Glass Window Shortbread Cookies are a classic Christmas Cookie Recipe featuring candied cherries and ground almonds. Make the dough ahead then slice and bake when ready!

How to Make Sticky Date Pudding

Yields: 6 Servings | Prep time: 15 Mins | Cook time: 35-40 Mins

Ingredients:

• 1 ¼ cup (150 g) Pitted dates
• 1/2 tsp baking soda
• ¾ cup of water
• 1 ½ cup sugar
• 1 ½ cup butter
• 1 ½ teaspoon vanilla extract
• 2 eggs
• 1 cup flour, sifted
• 1 tsp baking powder
• A pinch of salt
• 1 cup caramel sauce

Directions:

Place dates in a medium saucepan. Cover them with water. Turn on medium heat. When it starts to simmer, lower the heat. Allow it to simmer for a few more minutes.

In a food processor, add the dates, baking soda, and the cooking water. Blend until pureed. (Add in more water if needed.) You could also do it by hand using a potato masher, however the consistency may not turn out as nicely.

Preheat the oven to 350 degrees F (180 degrees C). Butter and flour an 8-inch square baking pan, knocking out excess flour (Alternatively you can line with parchment paper) OR grease 6 ramekins. (You could also use a muffin tin with cupcake liners and adjust baking time to about 22 minutes.) Set aside.

Cream the butter and sugar in the bowl of a stand mixer. (Or in a large bowl with a whisk.)

Mix in the eggs, one at a time, then add the vanilla.

Add in salt, baking powder, and the flour. Mix until just combined.

Mix in the the date mixture until everything is just combined.

For A Single Pudding:

Pour into your prepared pan and bake for about 35 or 40 minutes, until a cake tester or wooden skewer comes out clean.

Once cooked, allow to cool in the pan for 10 minutes, then invert onto serving dish.

Serve warm with caramel sauce poured over the top of the cake.

For individual puddings:

Pour batter into the ramekins (or prepared muffin tray,) only fill 2/3 of the way up.

Bake for 23-25 minutes, or until a tester inserted into the centre comes out clean.

Invert onto serving dishes and pour caramel sauce over the warm cake.