1 teaspoon baking soda (bicarbonate of soda) RecipeTin Eats+1
1 cup (240 ml) boiling water RecipeTin Eats+1
80–100 g (≈ 6–7 tbsp) unsalted butter, softened RecipeTin Eats+1
150–180 g (≈ 3/4 – 1 cup) brown sugar (light or dark) katysfoodfinds.com+1
2 large eggs, room temperature RecipeTin Eats+1
1 ¼ cups (≈ 150 g) all‑purpose flour (or self‑raising flour, if you prefer) cakesbymk.com+1
1 ½ teaspoons baking powder cakesbymk.com+1
Pinch of salt (if using plain flour) cakesbymk.com+1
(Optional) a splash of vanilla extract for flavor depth Brown Eyed Baker+1
For the Toffee (Sticky) Sauce
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1 cup (≈ 200 g) packed brown sugar RecipeTin Eats+1
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½ cup (≈ 115 g) unsalted butter RecipeTin Eats+1
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1 ½ cups heavy cream (or thickened cream) RecipeTin Eats+1
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½ teaspoon vanilla extract (optional, enhances flavor) RecipeTin Eats+1
To Serve (suggested)
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Vanilla ice cream or a dollop of whipped cream — classic and beloved. Wikipédia+1
Instructions — Step by Step
1. Preheat & Prepare
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Preheat your oven to 180 °C / 350 °F (or 160 °C fan-forced). Brown Eyed Baker+1
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Grease a baking dish (about 8–9 inch / 20–22 cm) or individual pudding molds/ramekins if you prefer single servings. My Island Bistro Kitchen+1
2. Soak the Dates
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Place chopped dates in a heat‑proof bowl.
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Pour over the boiling water, then stir in the baking soda. Let sit for about 10 minutes — the dates will soften and swell. RecipeTin Eats+1
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After soaking, mash the mixture with a fork or potato masher until it’s a thick, sticky “date‑porridge” texture. Set aside. RecipeTin Eats+1
3. Make the Sponge Batter
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In a mixing bowl, beat the softened butter and brown sugar until smooth and creamy. Brown Eyed Baker+1
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Add the eggs one at a time, mixing well after each addition. Add vanilla if using. RecipeTin Eats+1
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Sift together the flour, baking powder (and a pinch of salt if using). Gradually fold this into the butter-sugar-egg mixture. cakesbymk.com+1
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Fold in the mashed date mixture — including all the soaking liquid — until just combined. The batter will be thick and sticky. Brown Eyed Baker+1
4. Bake the Pudding
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Pour the batter into the prepared dish or molds.
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Bake for about 35–50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs (not wet batter). Brown Eyed Baker+1
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If using a large dish: bake ~ 40–45 min. If using individual molds, baking time may be shorter (~ 25–30 min).
5. Make the Toffee Sauce
While the pudding bakes (or just before serving):
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In a medium saucepan, combine butter, brown sugar, and cream over medium heat. Stir until butter melts and sugar dissolves. Bring to a gentle boil. RecipeTin Eats+1
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Reduce heat and simmer for about 3–5 minutes, stirring regularly, until the sauce thickens and coats the back of a spoon. Add vanilla extract if using. Brown Eyed Baker+1
6. Serve Warm & Drizzle Sauce
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Once the pudding is out of the oven, let it rest for a few minutes.
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Cut squares or spoon portions into bowls.
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Generously pour warm toffee sauce over each serving.
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Serve with a scoop of vanilla ice cream or a dollop of whipped cream — the contrast of hot pudding and cold ice cream is divine. Wikipédia+1
Tips & Variations
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Use Medjool dates if available — they give richer flavor and softer texture. Good Food+1
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Serving in individual portions: Use ramekins or muffin tins for personal sticky puddings — great for parties. Sweetest Menu+1
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Make ahead: The pudding and/or sauce can be made ahead. Reheat gently and warm the sauce before serving. Jane’s Patisserie+1
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For extra richness: Add a splash of rum or bourbon to the sauce — classic in some versions of sticky date pudding. My Island Bistro Kitchen+1
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Keep it rustic: If you like texture, don’t over‑mash dates — a few small chunks remaining gives a nice “bite” inside the pudding.
Why It’s Called “Sticky Date / Toffee Pudding”
This dessert originates from the UK (though its exact origins are debated) and is known by both names — Sticky Toffee Pudding (UK) and Sticky Date Pudding (Australia/New Zealand). Wikipédia+1
The “date” refers to the chopped dates in the sponge, and “sticky/toffee” refers to the rich, buttery‑sugar sauce that soaks into and pours over the pudding. The combination of a moist date sponge and warm toffee sauce makes it irresistibly comforting. The Daring Gourmet+1
