Description
This classic Sticky Date Pudding features moist sponge loaded with sweet, tender dates soaked in a rich, buttery caramel sauce. Perfect for dessert lovers craving a warm, comforting treat, it pairs beautifully with cream or vanilla ice cream.
Ingredients
Scale
Date Sponge
- 280g / 9 oz pitted dates, roughly chopped
- 1 tsp baking soda (bi carb soda)
- 1 cup boiling water
- 1/4 cup brown sugar, loosely packed
- 80g / 6 tbsp unsalted butter, softened
- 2 eggs, at room temperature
- 1 1/4 cups plain (all-purpose) flour
- 1 1/2 tsp baking powder
Sticky Toffee Sauce
- 1 cup brown sugar, tightly packed
- 1 1/2 cups thickened cream (heavy cream)
- 1/2 tsp vanilla extract
- 70g / 5 tbsp unsalted butter
To Serve
- Ice cream or dolloping cream
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced. This temperature ensures your pudding will cook evenly to a golden, moist finish.
- Prepare the Moulds: Grease seven pudding moulds with butter or cooking spray. Line an 8-inch (20 cm) square cake pan with parchment paper with an overhang for easy removal after baking.
- Soften Dates Mixture: Place the chopped dates and baking soda into a bowl and pour over the boiling water. Let this mixture soak for about 10 minutes to soften the dates and activate the soda for lift.
- Mix the Sponge Batter: In a separate bowl, cream together the softened butter and 1/4 cup of brown sugar until light and fluffy. Beat in the eggs one at a time until incorporated. Sift in the flour and baking powder and gently fold. Stir in the soaked date mixture, including any remaining liquid, until well combined.
- Fill and Bake: Divide the batter evenly among the prepared pudding moulds and the lined cake pan. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean and the tops are firm to the touch.
- Make Sticky Toffee Sauce: While the puddings bake, mix 1 cup brown sugar, 1 1/2 cups thickened cream, vanilla extract, and 70g butter in a saucepan over medium heat. Stir constantly and bring to a gentle boil, then simmer for 5-7 minutes until the sauce thickens and becomes glossy, stirring frequently to avoid burning.
- Serve: Remove puddings from the oven and unmould while warm. Serve drizzled generously with warm sticky toffee sauce and accompanied by ice cream or dolloping cream for the ultimate indulgence.
Notes
- Use fresh pitted dates for best texture and flavor. Chop roughly to help them soften evenly.
- If you don’t have pudding moulds, use small ramekins or a single cake pan and adjust baking time accordingly.
- Ensure eggs are at room temperature for better batter consistency and rise.
- The sticky toffee sauce can be made ahead and reheated gently before serving.
- For a gluten-free option, substitute plain flour with a gluten-free blend.
