Homemade sticky date pudding is also known as sticky toffee pudding is the most comforting dessert when it comes to warm desserts. There is a trick to get the pudding to be extra moist and flavoursome. I can guarantee this will be a recipe that you will want to save.
The first time I made sticky date pudding was in Melbourne, there was something so comforting about this dessert during winter. maybe its because the warm pudding drenched in sweet, bitter caramel sauce topped with icy cold ice cream brings a sort of comfort that is hard to explain in words. I had a lot of failed attempts in getting the correct taste and texture. I always found all the recipes were very sweet and the sauce overpowered the taste of the dates and I wanted to always balance that sweetness and balance the overall taste of this dish.
This is a recipe that features dates, I am not a fan of dates but this is is one recipe that I can pretty much eat every day. This can be served as a dessert, but I also serve this for tea time, like a cake without the sauce, which is super delicious and moist.
Is sticky date pudding same as sticky toffee pudding?
Yes it is, In Australia and New Zealand we call it sticky date pudding, but the rest of the world call it sticky toffee pudding
Sticky date pudding for entertaining guests?
This is also one dessert I like to make for parties, and when entertaining large crowds, because I can make it in advance and reheat when serving and it is also a great crowd-pleaser, it’s gooey and hits the taste buds of every guest. I am quite famous for my sticky date pudding here in Melbourne, therefore I am going to share my secret recipe and tricks that I do to get the perfect moist sticky toffee pudding. I also bake this as a large cake and then I cut into squares to serve for a large crowd or I keep it as scoopable dessert for people to serve.
Can you make sticky date pudding in advance?
Yes, you can, what I normally do is, I bake it ahead of the occasion and drench it with the butterscotch sauce and leave it. Just before serving, reheat the pudding and the sauce.
Can you reheat sticky date pudding?
One trick I recommend is always served the cake and sauce warm as this will really elevate the overall dish,
The sauce will harden up when made in advance, so make sure you don’t transfer it to a separate container, as it will be hard to take it out. leave it in the same pan and just before serving, reheat it on medium heat on a stovetop and the sauce will loosen up and you can add it on top of the warm pudding just before serving.
Reheat the pudding in the microwave until hot. then serve with additional sauce and cold ice cream.
Can you freeze sticky date pudding?
Yes, you can freeze sticky date pudding batter, before putting in the oven and then bake it for the occasion needed. You can also freeze it after cooking, but it is always good to bake it and serve it hot as the texture will be moist and will not dry out too much.
What sauce to serve with sticky date pudding?
Traditionally a butterscotch sauce & caramel sauce is served with sticky date pudding. Both sauces are basically the same but caramel sauce uses white sugar whereas butterscotch sauce uses brown sugar. I will be taking the caramelisation of the sugar a bit further to balance the sweetness, this will really compliment the overall dish.
Does sticky date pudding have nuts?
It does not have nuts in it, but u can add walnuts into it, if you wish.
How do you store sticky date pudding?
you can store it in the fridge, wrapped tightly for up to 5 days. But reheat when serving.
How to serve sticky date pudding?
It’s needs to be served warm, with warm butterscotch sauce and cold vanilla ice cream
How to make the Sticky date pudding moist?
The trick is to poke holes into the pudding and add the caramel sauce inside the pudding while it’s hot, so it absorbs the sticky sauce and makes the pudding ultra-moist.
Also using dates that are soaked in water will make it extra moist and gooey.
You can also check my other dessert recipes.
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Watch video how to make homemade sticky date pudding recipe with butterscotch sauce
Step by step recipe on how to make homemade sticky date pudding recipe with butterscotch sauce
Sticky Date Pudding Recipe With Butterscotch Sauce
- Cake mixer
- 250 g Pitted dates
- 1 tsp Baking soda (Bicarbonate soda)
- 200 g Boiling water
Sticky Toffee pudding batter
- 125 g Butter Unsalted
- 100 g Brown Sugar
- 1 tsp Vanilla essence
- 2 Eggs
- 200 g All purpose flour
- 2 tsp Baking powder
- 1/2 cup Brown sugar
- 30 g Butter Unsalted
- 150 ml Cream Thicken and whipped
- Firstly chop the dates into small pieces, then add hot boiling water, baking soda and soak for 20 mins. Leave aside
- Once soaked and dates are soft, crush the dates, with a potato masher or with a whisk until it looks like a sludgy porridge. (Don't throw away the water that the dates were soaking in, you need to crush the dates, with the water in it)
Toffee pudding batter
- Preheat oven to 180C (Conventional oven), Line a 19cmx19cm baking tray with baking paper
- In a cake mixer, Place butter and brown sugar and beat until creamy
- Add Vanilla essence then add eggs one by one, mix well ( The mixture might look split at this point, but don't worry)
- Then fold in the flour, baking powder ( at this point, lower the speed of the mixer to one when adding flour), finally add the soaked dates into the batter, Mix well until incorporated
- Pour the batter into the lined baking tray
- Bake for 15-20 minutes
- Once the cake is baked, take it off the oven and poke large holes into it
- Heat a pan on medium heat, add the brown butter and let it melt, cook until it is a bit darker in colour approximately 1 min ( I will be taking this caramel a bit on the bitter side if not the dish will be overly sweet and not balanced well, but do not burn the caramel)
- Add the butter and mix well until incorporated, finally, add the cream and whisk well with a whisk ( Do not stop whisking as this mixture can split)
Assembling the sticky date pudding
- Pour the butterscotch sauce while the cake & sauce is hot into the cake with holes
- When serving, serve it warm with warm butterscotch sauce and cold vanilla ice cream ( See above article for reheating instruction)