Sticky Date pudding with a rich caramel like Toffee sauce, there is nothing quite like it. Just a spectacular sweet dish you are sure to love.
In some parts of the world, it is referred to as a Sticky Toffee Pudding and could also be a great festive dessert idea.
This dish consists of a sponge cake which is made with chopped dates and a toffee or butterscotch sauce drizzled on top.
The cake is often served warm with a scoop of vanilla icecream, custard or fresh whipped cream. The contrast of hot and cold really works for this dessert and it tastes amazing.
The dates cake is sometimes baked in smaller individual ramekins and then drizzled with the sauce and served. You can do it that way if you’d like, with this same recipe. However, I personally find it easier and quicker to just bake the entire cake in one large baking dish. Then add the sauce all over it. Scoop out and serve, so convenient!
Regardless on how you choose to bake it, the result will surely be amazing. The only thing to keep in mind is your baking time will be lesser (about 20-25mins) when making it in multiple individual ramekins as compared to baking one large cake (30-35mins baking time).
A few tips for making the perfect sticky date pudding
- Use good quality, fresh dates that have a higher moisture content. Some of the options you can go for are Medjool, Sukkari, Sayer and Mabroom dates. You can make this with any dates of your choice but, using fresh dates will ensure your pudding has a nice moistness to it.
- Chop your dates into small bits and if the peel is too thick, you can remove that as well for a smoother texture.
- Ensure your butter is at room temperature and beat it well with the sugar ensuring enough air gets into the batter which will help give you that perfect sponge texture.
- Just as the cake is out of the oven, poke holes right away and pour over the toffee sauce. This will make it easy for the cake to absorb the sauce and give it the perfect pudding texture. Don’t forget to leave some sauce aside for later.
- If you want to prepare the recipe before hand, you can do so and just microwave it for 30s or a minute, before serving.
On a cold winter evening, a sticky pudding is all I crave for along with some hot coffee, wrapped in a blanket, watching some classics. At the same time, this is also a dessert that I wouldn’t really mind having at any time of the year. I am all for it!
More cozy dessert ideas:
- Chocolate Rolls with cream cheese frosting
- Molten Lava Cake
- Classic Pecan Pie
- Double Chocolate Banana Bread
- Chocolate Pecan Brownie Pie
If you tried this recipe, do share your feedback in the comments below. I hope you enjoy it just as much as we do!
RECIPE for Sticky Date Pudding:
Sticky Date Pudding with Toffee sauce
Course: DessertsDifficulty: Easy6-8
servings30
minutes30
minutes1
hourIngredients
- For the Dates Cake
340gm dates, pitted and roughly chopped
1 3/4 cup water
1 Tsp baking soda
125gm unsalted butter, room temp.
1/3 cup white sugar
2 eggs, room temp.
1 Tsp vanilla extract
1 1/4 cup flour
1 Tsp salt
1 1/2 Tbsp baking powder
- For the Toffee Caramel Sauce
100gm unsalted butter
150gm dark brown sugar
3 Tbsp golden syrup (or corn syrup)
1 Tsp vanilla extract
150ml (or 2/3 cup) heavy cream
Pinch of salt
Directions
- Prepare the Date cake batter
- In a saucepan, add your chopped dates along with water and bring it to a roaring boil and then lower the heat and let it simmer for 2 minutes. Turn off the flame and mix in baking soda. There will be a reaction of bubbles being formed which will help soften the dates further. Set aside.
- Cream together the butter and sugar using an electric beater for about 3-5minutes until light and fluffy. Mix in eggs, one at a time and then add the vanilla extract.
- Beat in the salt and the flour in two batches. Followed by the warm, softened date mixture again in two batches. Once they are incorporated well, mix in the baking powder and the cake batter is ready.
- Bake in your preheated oven
- Grease an 8″ square baking pan or 6-8 small individual cake molds. Pour the batter into the prepared pan/mold and transfer to a preheated 180°C oven.
- If you are baking in small individual molds, let it bake for about 20-25mins. If you are baking in one large cake pan (like I did), let it bake for 30-35mins.
- Prepare Toffee Caramel sauce
- In a saucepan, add butter, brown sugar, golden syrup and vanilla extract. Turn on the heat and let it come to a boil. Once the sugar is all melted, the mixture is smooth and it has come to a good boil, remove from heat and carefully mix in heavy cream. Sprinkle a generous pinch of salt.
- Pour sauce on the baked pudding and serve!
- Once the cake is baked, make holes into it and pour over the toffee sauce on top, leaving 1/4th of it for later.
- If you baked in individual molds or ramekins, you can remove cake from the molds before serving with extra toffee sauce and icecream. If baked in one large pan, just scoop out the pudding into serving bowls/plates, pour over the sauce and icecream and enjoy!
