Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
I first served this pudding on a chilly weekend at our cabin and it quickly became a family favorite for warming up after a day outside.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates chopped
- 250 ml (1 cup) boiling water
- 1 tsp baking soda
- 85 g (6 tbsp) unsalted butter softened
- 175 g (3/4 cup + 2 tbsp) dark brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 200 g (1 1/3 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar
- 200 ml (3/4 cup + 1 tbsp) heavy cream
- 100 g (7 tbsp) unsalted butter
- 1 tbsp black treacle or molasses (optional for depth)
- Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan. Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 7 minutes).
- Step 8:
- Once the pudding is done poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save This pudding has brought our family together on many chilly nights creating lasting memories over warm slices and laughter.
Required Tools
Mixing bowls Electric mixer or sturdy whisk 23 cm (9-inch) baking dish Saucepan Wooden spoon or silicon spatula Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g
Save The sticky toffee pudding is best served fresh warm with a drizzle of extra sauce for that perfect finish.
Recipe FAQs
- → What type of dates work best in this dish?
Medjool dates are preferred for their natural sweetness and soft texture, enhancing the dessert's rich flavor.
- → How can I add a smoky flavor to the sauce?
Add a pinch of smoked sea salt to the toffee sauce for a subtle smoky depth that complements the caramel notes.
- → Can nuts be included for extra texture?
Yes, chopped pecans or walnuts can be folded into the batter for a pleasant crunch and nutty flavor.
- → What is the best way to serve this warm indulgence?
Serve warm, drizzled with extra sauce and accompanied by vanilla ice cream or whipped cream for a creamy contrast.
- → How long does the baking take?
Bake the pudding for 35 to 40 minutes until a skewer inserted in the center comes out clean.