Traditional recipes

Sticky date pudding recipe

Sticky date pudding recipe

  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Sticky toffee pudding

This rich, delicious, and luxurious dessert is a great comfort on a cold winter's night.

34 people made this

IngredientsServes: 12

  • 125g (4 1/2 oz) plain flour
  • 1 teaspoon baking powder
  • 75g (2 1/2 oz) dark chocolate, grated
  • 200g (7 oz) chopped pitted dates
  • 300ml (11 fl oz) water
  • 1 teaspoon bicarbonate of soda
  • 60g (2 oz) softened butter
  • 150g (5 oz) caster sugar
  • 2 eggs
  • 225ml (8 fl oz) double cream
  • 225g (8 oz) dark brown soft sugar
  • 225g (8 oz) butter
  • 2 tablespoons icing sugar for dusting
  • 6 scoops vanilla ice cream (optional)

MethodPrep:40min ›Cook:35min ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin. Whisk together the flour, baking powder and chocolate in a small bowl, and set aside.
  2. Bring the dates and water to the boil in a saucepan over high heat. Remove from the heat, and stir in the bicarb. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully purée until smooth; set aside.
  3. Cream 60g of butter together with the caster sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date purée until well blended. Spoon into the prepared muffin tin.
  4. Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar and 225g of butter in a saucepan over medium low heat until the butter melts; set aside.
  5. When the puddings have baked for 25 minutes, remove them from the oven, and cool in the tin for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking tray. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  6. To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with icing sugar, and top with a 1/2 scoop of ice cream. Repeat with the remaining date puddings.


Try serving with custard instead of ice cream.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (28)

by Flying A

My husband and I now live in Ireland. This was excellent! I no longer own a food processor, so I simply "cooked" the dates until they were smooth. Having read lots of Sticky Pudding recipes, I desired a thicker sauce. I cooked the sauce to more of a caramel. Removed the puddings from the pan, placed a small amount of sauce in the individual dishes, placed the puddings and poured the sauce over them and let them sit. They were placed back into the oven prior to serving to warm them and the sauce. Exactly how they are "done" over here. Next time I will serve them with a traditional custard as well. Thank you for sharing an easy and great recipe.-09 Oct 2008

This simple pudding features the humble date, to make the ultimate comfort dessert, blanketed in thick, rich butterscotch sauce. This dessert, which is popular in Australia, is easy to make at home and will become a sure favourite among adults and kids!

If you like a smooth pudding, you can just puree all the dates, but for people who like the bite of dates, you can just puree half of it. This recipe makes a salted caramel sauce but you can omit the salt and have a regular butterscotch sauce. The pudding can also be made in a muffin tray or a cake pan (20cm square cake tin) as well.

Don’t forget to share and tag @thooha and and use the #tastemv when you make this!


  • 1½ cups (375ml) boiling water
  • 1½ tsp bicarb soda
  • 150g unsalted butter, chopped
  • 1 cup (175g) brown sugar
  • 3 eggs
  • 1½ cups (225g) self-raising flour
  • 2 tbsp yoghurt
  • 340g fresh dates, seeded and chopped
  • 80g unsalted butter, chopped
  • 1½ cups (265g) brown sugar
  • 1 cup (250ml) Single (pouring) cream


Pre-heat the oven for 180 degrees.

Mix the dates and bicarbonate soda in a bowl and cover with boiling water. Rest for about 5 minutes. Then puree half the date mixture in a food processor.

Cream the butter and sugar together until smooth. Add the eggs, one at a time and beat till mixed.

Add the date mixtures (pureed and the chopped dates) into the egg mixture and mix using a wooden spoon. Fold in the self-rising flour and yogurt till combined.

Pour the batter into greased individual ramekins or 20cm square cake tin (greased and lined with baking paper) and bake for about 40 minutes or until cooked when tested with a skewer.

While the pudding is in the oven, make the sauce. Place the sugar, butter, salt, and cream in a saucepan over medium heat. Cook till sugar and butter has melted and till the mixture thickens.

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This was really outstanding- I made it with GF flour and the texture was exceptional. As many mentioned, the timing was way off- I made mine in a round souffle pan and it took almost 1 1/2 hours, but it was totally worth it.

I've probably written a review about this recipe before but it is so good, I have to write one again. I made this again for a family dinner and doubled the recipe. This time, I made two variations from the last. I made two different sizes of individual portions large and smaller. Cooked at separate times of course. I followed everybody's advice in terms of how long to cook them and to check with a skewer or knife. I also was a bit short of dates so took a gamble and augmented the recipe with prunes, ratio of about 1 to 4. It was absolutely to die for. The pudding was very moist and scrumptious and the sauce is a major hit. I served mine with whipped cream. Major success all the way around. This recipe needs five forks.

I had this dessert at Dalvay by the Sea in Prince Edward Island, Canada. It was delicious. This recipe replicates that wonderful dessert. I am gluten free so I made some substitutions: substituted Pamela's baking / pancake mix for the regular flour reduced the liquid you soak the dates in to 1-1/2 cups of water Reduced oven temp to 360 and extended cooking time about 20 minutes (gluten free flours don't bake the same as regular wheat flour) Results were fabulous. Thanks for the recipe.

I've used a variety of sticky toffee pudding recipes but was never satisfied with them so I gave this one a try. This was not only the best sticky toffee recipe I have ever made, this is one of the best desserts I've ever made. It was absolutely fabulous. I heeded suggestions in terms of cooking but made an error in tripling the recipe as it made far more than I needed. So, I made two dozen cupcake sized portions, which cooked to perfection. With all the extra batter, I got brave and used the rest in a Bundt pan. It came out perfectly. Just be sure to use a cake tester to ensure it is done. I used whipped cream instead of ice cream. Will make this again and again.

This is called sticky toffee pudding in the UK. Cooking time will vary, but since it is a steamed pudding, it should be a dense, moist texture, not the crumb of a traditional cake. As long as a cake tester is clean, it's probably cooked. A pudding is wetter than a cake. This is as good as any version I've made or eaten in the UK.

My friend and I under cooked our first cake, so we ate it all that day instead of bringing it to the party--it tastes too good. We cooked another whilst eating the under cooked one, to bring to the party. Of course, everyone liked it.

If you can get your hands on an older Tokay style wine from Australia's Rutherglen area, it's a classic match for this dessert. Both have rich toffee characters that sing together.

I have been using this recipe for years. To combat the cooking time issue I use muffin tins instead of a large pan. I often double the pudding recipe and freeze the extras for a quick dessert (just warm in the oven and whip up some sauce). My family will often just eat the "date muffins" without sauce. They are the best muffins going!

seeing that so many people mentioned adding more cooking time, I decided to bake it in a bundt pan. It came out perfect in the exact time in this recipe. Plus it's easier to cut and portion it out. Everyone raved about this cake!

Other reviewers are correct about the cooking time. I added at least an additional 15-20 minutes. I served it with whiskey whipped cream.. It was delicious, and my guests were very happy!

I worked as as pastry chef recently and put this on the menu with candied bacon in and on it. People raved. One of the best desserts I have ever made for sure. And yes, the cooking time is definitely longer. I think it took 40 -45 minutes in a muffin pan.

Actual cooking time is 60-75 minutes - test with a toothpick in center to make sure it comes out clean. Otherwise, this is probably THE most delicious dessert I've ever made. Been making it for years and never had anyone leave more than a crumb on their plates. I serve it with vanilla ice cream. It easily serves 9 if you cut the 8x8 cake 3x3, but you could easily stretch it to 12 if you cut it 3x4.

Well, I sure wish I had read the other reviews and I would have baked another 15-25 minutes. I added a few minutes, but we basically ate dough. Very sweet, but I imagine could be quite good with the proper time followed. I used an 8" round pan also, so it was even worse. At first I wasn't sure what the texture was supposed to be, but then when I re-read recipe and it said, "cut into squares," I knew that mine that mine was seriously flawed. Costly mistake, my bad. The sauce was great, and easy.

My brother's girlfriend made this for the holidays! It is one of the best things I have ever eaten!

And I haven't ever said that about a dessert with no chocolate! Even the people that don't like dates loved it! It was great leftover as coffeecake for a few days! I don't think I will make this more than once a year, because I could easily eat the whole thing!

This recipe is a holiday favorite. Like several other posters, I have to cook it an extra 15 minutes or so to get the middle done (and that's even with the water boiling when I add it to the pan). The results are well worth the effort.

Nothing tastes more like Christmas than this recipe. It is amazing. It is also very sweet, which is fine with me on a special occasion! Very decadent and a special dessert for the holidays.I tried it a couple years ago and had same problem as others with center not cooking through. Works much better in individual ramekins(it made 8 for me).

Great. Impressed everyone from kids to Grandparents. The sauce is awesome and I'll use it for other dishes as well. Make it all the time!! Everyone keeps requesting it! Those on a diet hate it because they can't resist!

The pudding itself was a touch bland but it was saved by the wonderful sauce. Next time, I will try using more spice in the batter.

I was sooo disappointed in this recipe! So many rave reviews and the date pudding had zero flavor. When remade with dark brown sugar, cinnamon, nutmeg and cloves it seemed right, especially in contrast with the very sweet Toffee Sauce. Also baked it in small fluted silicone molds which made for an attractive presentation.

Important variation: Pour the batter into cupcake tins -- the disposable, stand-on-their-own liners made by Reynolds. This guarantees that the batter will cook all the way through. To serve, just remove the cupcake from the liner and invert it in the serving dish. The flat top and fluted sides make it look more like a gourmet serving and not a cupcake. Then pour the sauce over the top and top with whipped cream. I've made this recipe many times for my wife, and it always brings us back to our 25-anniversary trip to Scotland, where we discovered this delightful dessert. The cake never came out right, though, until I switched to the cupcake method. And it makes for a much better presentation, too.

LOVED this recipe. Made it for a (Irish) friend's birthday - he went nuts for it. This is beyond good.

Delicious. Fantastic hot with the toffee sauce.

I grew up in England and this was a staple for school meals. It immediately brought back pleasant memories. This recipe may be even better. Awesome comfort food!

This was delicious. My guests had no idea it had dates and thought it was wonderful. Will definitely make again.


  1. For the sauce, boil water, brown sugar and butter for three minutes add vanilla and take off heat to cool slightly.
  2. Meanwhile, mix sugar, flour, baking powder and salt in a separate bowl add in chopped dates, nuts and milk to form a sticky pudding batter.
  3. Spread the batter in a bread pan sprayed with cooking spray pour sauce over top.
  4. Bake in a 300 degree F oven for 1 hour or until the center is not gooey.
  5. Serve with the sticky sauce poured over top (it falls to the bottom) and whipped cream.

For the full recipe for this old fashioned date pudding recipe, scroll to the bottom of this post.

Sticky date pudding

  • 340g fresh dates, seeded and chopped
  • 1½ cups (375ml) boiling water
  • 1½ teaspoons bicarbonate of soda
  • 150g unsalted butter, chopped
  • 1 cup (175g) brown sugar
  • 3 eggs
  • 1½ cups (225g) self-raising flour
  • 80g unsalted butter, chopped
  • 1½ cups (265g) brown sugar
  • 1 cup (250ml) single (pouring) cream
  1. Preheat oven to 160°C. Place the dates, water and bicarbonate of soda in a medium bowl and set aside for 5 minutes. Place the date mixture, butter, sugar and eggs in a food processor and process until well combined. Sift the flour over the date mixture and process until smooth.
  2. Pour the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper and cook for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
  3. To make the butterscotch sauce, place the butter and sugar in a medium saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6–8 minutes or until thickened slightly.
  4. Slice the sticky date pudding into squares and serve warm or at room temperature, drizzled with the butterscotch sauce. Serves 6–8.

+ For a coffee sticky date pudding, add 1 tablespoon of instant coffee granules in with the dates in step 1.

+ For a salted caramel sticky date pudding, add ¼ teaspoon salt flakes to the butterscotch sauce. Sprinkle with extra salt to serve.

+ You can freeze the pudding (before saucing) – just wrap in non-stick baking paper and freeze in an airtight container for up to one month. Simply reheat at 160°C when read to serve.

  • Preheat oven to 180ºC.
  • Grease deep 20cm round cake tin, line base with baking paper.
  • Combine dates, boiling water & soda in a bowl. Stand for 5 minutes.
  • Blend or process date mixture with butter and sugar until almost smooth, add eggs & flour, mixing until just combined.
  • Pour mixture into prepared pan.
  • Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over-browning.
  • Stand pudding 10 minutes before turning out of the pan. Serve with Butterscotch Sauce poured over the top.
  • Combine all ingredients in a medium pan, stir over low heat until sugar is dissolved and butter melted.

Sticky date pudding with caramel sauce

This recipe (from my first cookbook At My Table) is the ultimate in dessert indulgence and just so perfect for a chilly night in. Soft, sweet, buttery pudding enrobed in a gorgeous caramelly sauce – it’s pudding done properly! And I think it should be served with a large scoop of ice cream on the side, because the contrast between hot and cold really take it to the next level. If you’d like to add another nice bit of texture, you could roast some walnuts, pecans or almonds at 180c for 10 minutes, toss in a little olive oil and sprinkle with salt. Then chop and scatter over the puddings.

If you’re gluten-free, you can substitute gluten-free flour mix quite happily in this recipe.

Serves 6
Prep time – 20 minutes
Cooking time – 40 minutes


1 cup water
400g pitted dates, chopped roughly
150g butter
2 tbsp golden syrup
2 tbsp sugar
1 tsp baking soda
1 cup plain flour (or use gluten-free flour mix)
2 tsp cinnamon
2 free-range eggs, lightly beaten

Caramel sauce
½ cup brown sugar
¼ cup golden syrup
50g butter
1 cup cream
1 tsp vanilla essence


Preheat the oven to 180c conventional bake, and grease either ramekins or a large baking dish with butter.

Add the water, dates, butter, golden syrup and sugar to a large saucepan over a medium-high heat. Stir, bring to the boil and let boil for 3 minutes. Remove from the heat. Leave to cool for 15 minutes or so or until warm.

Add the baking soda to the date mixture and stir with a wooden spoon to combine.

Sift in the flour and cinnamon, and add the eggs. Stir the mixture until everything is combined evenly.

Spoon the mixture into ramekins, to the top (or one larger pie or baking dish) and bake in the oven for 35 minutes (15 minutes longer if in a large dish).

To make the caramel sauce, heat all the ingredients in a medium saucepan over medium heat until dissolved, stirring. Increase the heat, bring to the boil then reduce heat and simmer for 5-8 minutes or just until the sauce turns a lovely golden caramel colour.

Pour the warm sauce over the pudding/s and serve with lovely cold creamy ice cream.

  • 85g butter , plus extra for greasing
  • 200g medjool dates , pitted and roughly chopped
  • 200ml milk
  • 1 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 140g self-raising flour
  • 2 tsp ground ginger
  • 85g dark muscovado sugar
  • 2 egg , beaten
  • 2 balls stem ginger , chopped

For the sauce


Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish. Tip the dates into a pan, pour over the milk and bring up to scalding point. Remove from the heat, add the vanilla essence and bicarbonate of soda, then leave to one side. Sift the flour and ginger into a bowl, then add the sugar, butter and eggs. Beat with an electric whisk for about 5 mins. Fold in the date mixture and stem ginger, then pour into the baking dish.

For the sauce, sprinkle the sugar over the pudding batter, then drizzle with the syrup. Pour 250ml boiling water over (do not stir), then bake for 40-45 mins until the pudding is firm to the touch. Serve spoonfuls of the pudding with a generous helping of syrupy sauce from the bottom of the dish. Great with vanilla ice cream or pouring cream.

Sticky date pudding

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  • 60 g unsalted butter, softened, plus extra for greasing
  • 200 g pitted dates
  • 300 g water
  • 2 tsp bicarbonate of soda
  • 170 g raw sugar
  • 2 eggs
  • 1 tsp natural vanilla extract
  • 170 g self-raising flour


  • 250 g pouring (whipping) cream
  • 200 g brown sugar
  • 130 g unsalted butter, cut into pieces
  • 1 tsp natural vanilla extract

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 6-hole 185 ml (6 fl oz/¾ cup) large muffin tin and line the bases with small rounds of non-stick baking paper.

2. Put the dates and 250 ml (9 fl oz/1 cup) water in a small saucepan over medium–high heat. Bring to the boil, then reduce the heat to medium–low and cook for 5 minutes. Remove from the heat, stir in the bicarbonate of soda and then set aside to cool to room temperature.

3. Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs and beat well. Use a large metal spoon or spatula to gently stir in the flour and the date mixture until just combined. Divide the mixture evenly among the muffin holes. Bake for 30 minutes or until the puddings are risen and just firm to the touch (they will still be slightly sticky in the middle). Immediately run a palette knife around the side of each pudding to loosen it from the tin and then turn them out onto a wire rack.

4. Meanwhile, to make the butterscotch sauce, stir the butter, sugar and cream in a small saucepan over low heat until the butter melts and the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 2 minutes.

5. Place the warm puddings on serving plates. Drizzle with the hot butterscotch sauce and serve immediately, accompanied by the cream.

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