Description

Indulge in this classic Sticky Date Pudding, a warm and moist dessert cake made with sweet Medjool dates and drenched in rich, buttery toffee sauce. It’s simple to make ahead and pairs perfectly with ice cream or custard for the ultimate comfort treat.

Ingredients

For the Pudding:

Pitted Medjool dates
Boiling water + baking soda
Unsalted butter
Brown sugar
Eggs
Vanilla extract
Baking soda
Self-raising flour (or plain flour + baking powder)
Pinch of salt

For the Toffee Sauce:

Unsalted butter
Light brown or demerara sugar
Double (heavy) cream or full-fat milk
Golden syrup, corn syrup, or honey
Vanilla extract

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Instructions

Soak Dates: Chop dates and soak in boiling water with baking soda for 10–15 minutes until softened.
Make Batter: Cream butter and brown sugar. Beat in eggs and vanilla, then fold in soaked dates, flour, baking soda, and salt.
Bake: Pour into a greased 8×8-inch dish. Bake at 350 °F (175 °C) for 30–35 minutes, until set.
Prepare Sauce: Simmer butter and sugar until bubbling. Add cream and syrup, cook until thick. Remove from heat, stir in vanilla.
Serve: Pierce pudding, pour hot sauce over the top, and serve with ice cream or cream.

Notes

Make individual servings in ramekins.Substitute with coconut oil and applesauce for a healthier twist.Add espresso or bourbon to the sauce for depth.Store leftovers in fridge or freezer; reheat easily in oven or microwave