Warm Sticky Date Pudding served with vanilla bean ice cream and drizzled with Butterscotch Sauce, it doesn’t get more delicious than this! This dessert is simple and easy to make, perfect for colder nights.
Sticky Date Pudding Recipe
These Individual Sticky Date Puddings make a perfect dessert for cooler nights, topped with butterscotch sauce, everyone will be wanting seconds.
Sticky Date Pudding with a scoop of ice cream and extra butterscotch sauce has always been one of my favourite desserts, it’s a classic for a reason! Usually served as one large pudding, this recipe makes individual portions in muffin trays
Why this is the BEST Sticky Date Pudding
- Simple and easy to make!
- Made into individual puddings for the best presentation!
- Ideal for making ahead of time and reheating just before serving.
- The perfect soft and fluffy date pudding texture.
- Perfect level of sweetness between the pudding and sauce.
Dates
I’m not a huge fan of dates, their flavour or their texture, but I love this dessert! Don’t let the idea of dates put you off because you’ll miss out on this incredible pudding.
The dates are mashed up (you could also puree them if you would like) so you wont taste them when the pudding is baked. They give incredible flavour, sweetness and moistness while also creating the ‘sticky’ in sticky date pudding.
Easy Sticky Date Pudding
If you’re after a simple and easy dessert to serve to guests this is your answer! The puddings and butterscotch sauce can all be made ahead of time and easily reheated when you’re ready to serve.
Mini Sticky Date Pudding
This recipe is made into mini individual puddings. These are easier to serve, reheat and also freeze for later use.
If you would prefer you can make this recipe into one big pudding using a cake pan and cut it into slices to serve.
What is Sticky Date Pudding
Sticky Date Pudding is a dessert dish, thought to have been invented around the 1940’s by Francis Coulson. This dish is common in New Zealand and Australia, although in the UK it is known as sticky toffee pudding. Whether you know it as sticky date or sticky toffee pudding, theres no question about how delicious this dessert is!
The dish is made up of a spongy date cake, served warm usually with ice cream or cream and drizzled with good amount of homemade sticky butterscotch sauce. Caramel sauce can also be used here but butterscotch sauce is definitely the traditional sticky date pudding sauce.
What goes with Sticky Date Pudding
- Vanilla Ice Cream
- Whipped Cream
Sticky Date Pudding Ingredients
Puddings
- 1 1/2 Cups / 200g Pitted Dates
- 1 tsp Baking Soda
- 1 1/4 Cups / 310ml Boiling Water
- 1 Stick / 8 Tbsp / 115g Butter – Make sure your butter is at room temperature so it will cream with the sugar.
- 1/2 Cup / 100g Brown Sugar – White sugar can be substituted here but brown works better for a more caramel flavour.
- 2 Eggs
- 1 3/4 Cup / 220g Flour – All purpose Standard Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon – Nutmeg and ground cloves can also be used.
Butterscotch Sauce
- 200g / 1 Cup Brown Sugar
- 1 Cup / 250ml Heavy Whipping Cream – Heavy whipping cream works best for a thick creamy sauce but you can use a light or single cream.
- 1 Stick / 8 Tbsp / 115g Butter
How to Make Sticky Date Pudding
Puddings
Preheat the oven to 180C / 350F.
In a heat proof bowl add the dates, baking soda and boiling water. Stir together and leave the dates to soak and soften for about 10-15 minutes.
Use a fork or potato masher to mash the dates up to create a thick paste. Set to the side.
In a medium sized mixing bowl add the butter and brown sugar. Cream together with a hand mixer for about 3-4 minutes or until light and fluffy.
Crack the eggs in one at a time, mixing well in between each addition.
Scrape down the sides of the bowl to make sure all the ingredients are incorporated.
Add the mashed dates to the mixing bowl and fold through with a wooden spoon.
Add the dry ingredients and fold the batter together just long enough until you no longer see any dry flour.
Divide the pudding batter between a 6 cup Texas muffin pan or a standard 12 cup pan.
Bake the puddings for 20-25 minutes (15-18 mins for a 12 cup) or until golden brown and the center springs back when lightly pressed.
Let the puddings cool for 5 minutes in the pan before turning out and leaving upside down on a cooling rack.
How to Make Butterscotch Sauce
To make the butterscotch sauce add the brown sugar, butter and cream to small saucepan.
Heat over medium heat until boiling, stirring occasionally. Cook for a further 5 minutes, the sauce will bubble up.
Let cool for 15 minutes before serving.
Serving the Sticky Date Pudding
To serve, place a warm pudding on a plate and top with a scoop of vanilla ice cream.
Pour over a few tablespoons of the butterscotch sauce and enjoy!
How to reheat sticky date pudding
Microwave
- Heat each pudding for about 1 minute on high or until steaming and hot.
- Heat the sauce in 20 second bursts, stirring in between until warm.
Oven
- Preheat the oven to 180C / 350F
- Place the puddings into the oven for about 10 minutes or until hot.
- Reheat the sauce in small saucepan over low heat until warm.
Sticky Date Pudding FAQ
What is the difference between sticky toffee pudding and sticky date pudding?
Nothing! The dessert originated in the UK but the name switched to sticky date pudding in New Zealand and Australia – maybe because the main ingredient is dates?? Whatever you may call it I think we all agree it’s incredibly delicious!
What is the difference between caramel sauce and butterscotch sauce?
Caramel Sauce is made by caramelizing white sugar and adding butter and cream. Butterscotch sauce is made by adding brown sugar, butter and cream together and heating. Caramel sauce has more of a caramel flavour whereas butterscotch has a lighter more toffee type flavour.
How long does sticky date pudding last?
The pudding and the dessert will last in the fridge for up to 4 days. Do not store at room temperature.
Can you freeze Sticky Date Pudding?
Yes, the pudding and the butterscotch sauce can be frozen. To freeze place both the pudding and sauce in airtight containers and into the freezer for up to 3 months.
When you are ready to serve the dessert, defrost fully at room temperature for about an hour or two before following the reheat instructions.
Can you use fresh dates in sticky date pudding?
Yes you can! If you have fresh dates on hand you will not need to soak these in the baking soda and boiling water mixture. Just cut into small pieces and add to the batter.
More Warm Desserts
- Self Saucing Chocolate Pudding
- Moten Chocolate Souffle
Sticky Date Pudding with Butterscotch Sauce
Yield: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Warm Sticky Date Pudding served with vanilla bean ice cream and drizzled with Butterscotch Sauce
Ingredients
Sticky Date Puddings
- 1 1/2 Cups / 200g Pitted Dates
- 1 tsp Baking Soda
- 1 1/4 Cups / 310ml Boiling Water
- 1 Stick / 8 Tbsp / 115g Butter
- 1/2 Cup / 100g Brown Sugar
- 2 Eggs
- 1 3/4 Cups / 220g Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
Butterscotch Sauce
- 1/2 Cup / 100g Brown Sugar
- 1/2 Stick / 4 Tbsp / 55g Butter
- 1/2 Cup / 125ml Cream
Instructions
Sticky Date Puddings
- Preheat the oven to 180C / 350F.
- In a heat proof bowl add the dates, baking soda and boiling water. Stir together and leave the dates to soak and soften for about 10-15 minutes.
- Use a fork or potato masher to mash the dates up to create a thick paste. Set to the side.
- In a medium sized mixing bowl add the butter and brown sugar. Cream together with a hand mixer for about 3-4 minutes or until light and fluffy.
- Crack the eggs in one at a time, mixing well in between each addition. Scrape down the sides of the bowl to make sure all the ingredients are incorporated.
- Add the mashed dates to the mixing bowl and fold through with a wooden spoon.
- Add the dry ingredients and fold the sticky date pudding batter together just long enough until you no longer see any dry flour.
- Divide the pudding batter between a 6 cup Texas muffin pan or a standard 12 cup pan.
- Bake the sticky date puddings for 20-25 minutes (15-18 mins for a 12 cup) or until golden brown and the center springs back when lightly pressed.
- Let the puddings cool for 5 minutes in the pan before turning out and leaving upside down on a cooling rack.
Butterscotch Sauce
- To make the butterscotch sauce add the brown sugar, butter and cream to small saucepan.
- Heat over medium heat until boiling, stirring occasionally.
- Cook for a further 5 minutes, the sauce will bubble up.
- Let cool for 15 minutes before serving.
Serving the Sticky Date Pudding
- To serve, place a warm pudding on a plate and top with a scoop of vanilla ice cream.
- Pour over a few tablespoons of the butterscotch sauce and enjoy!
Notes
How long does sticky date pudding last?
The pudding and the dessert will last in the fridge for up to 4 days. Do not store at room temperature.
Can you freeze Sticky Date Pudding?
Yes, the pudding and the butterscotch sauce can be frozen. To freeze place both the pudding and sauce in airtight containers and into the freezer for up to 3 months.
When you are ready to serve the dessert, defrost fully at room temperature for about an hour or two before following the reheat instructions.
How to reheat sticky date pudding
Microwave
- Heat each pudding for about 1 minute on high or until steaming and hot.
- Heat the sauce in 20 second bursts, stirring in between until warm.
Oven
- Preheat the oven to 180C / 350F
- Place the puddings into the oven for about 10 minutes or until hot.
- Reheat the sauce in small saucepan over low heat until warm.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 654Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 147mgSodium: 515mgCarbohydrates: 87gFiber: 4gSugar: 54gProtein: 8g
Nutrition information is estimated and not always correct
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