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.
This pudding always reminds me of warm cabin nights gathered with friends and family enjoying a comforting dessert.
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
- Preheat Oven:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Soften Dates:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Cream Butter and Sugar:
- 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.
- Mix Dates into Batter:
- Mash the softened dates (with liquid) lightly with a fork, then fold into the batter.
- Sift Dry Ingredients:
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Bake:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Make Sauce:
- 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).
- Pour Sauce:
- 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.
- Serve:
- 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 dessert pairs beautifully with strong black tea or a glass of tawny port, making it a perfect end to a cozy meal.
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 per serving
Save 
Enjoy this indulgent sticky toffee pudding as a warm, inviting treat that delights every time.
Recipe FAQ
- → What type of dates are best for this dessert?
Medjool dates are preferred for their natural sweetness and soft texture, which blend smoothly into the batter when softened.
- → How do I ensure the pudding stays moist?
Softening dates in boiling water before mixing and soaking the baked dessert with warm toffee sauce help keep it moist and tender.
- → Can I add nuts for extra texture?
Yes, chopped pecans or walnuts can be folded into the batter to provide a pleasant crunch and nutty flavor.
- → What can I use instead of black treacle in the sauce?
If black treacle is unavailable, molasses is a suitable substitute, adding depth and a slightly smoky sweetness to the sauce.
- → How should I serve this dessert for best flavor?
Serve warm with extra toffee sauce drizzled on top. Adding a scoop of vanilla ice cream or whipped cream enhances the rich caramel notes.