Sticky Date Pudding
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My sticky date pudding features a warm, date-sweetened sponge cake with rich, gooey toffee sauce. It’s egg-free and surprisingly easy to make.
One of the highlights of living in Australia is our love of toffee pudding (also known as sticky date or sticky toffee pudding).
With a date-infused ‘spongecake’ oozing warm toffee sauce, it’s easy enough to make on a random Tuesday yet fancy enough for a date night (no pun intended!). It’s a holiday/Christmas tradition in my home, and the epitome of coziness.
Table of Contents
Why make my sticky toffee pudding recipe
- Truly sticky. The pudding is moist, with a tender crumb, and the caramel sauce seeps into every crevice. You won’t find a dry pudding here.
- Easier than you think. I always thought toffee pudding would be tedious to make, but it’s almost as easy as baking a cake.
- Simple ingredients. Aside from the dates, the rest are straightforward pantry staples: flour, sugar, and butter.
- Make-ahead friendly. Frozen toffee puddings are so popular for a reason; they freeze really well! I always keep a few in my freezer.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pitted dates. I prefer the flavor and texture of Medjool dates, but regular dates would work just fine. Don’t worry about soaking them, as they’ll be simmered beforehand.
- Milk and water. I used a mix of unsweetened almond milk and water to keep the pudding light and fluffy. I don’t recommend straight water, as it can affect how soft the crumb is.
- Baking soda. Reacts with the acidic ingredients to help the pudding rise.
- Unsalted butter (regular or vegan). Use butter from a block, not a spread. Spreads tend to have added water, which can make the pudding gummy.
- Dark brown sugar. Regular brown sugar is fine, but if you can, try the dark kind. It gives the pudding a more intense toffee flavor.
- Self-rising flour. AKA all-purpose flour with baking powder and salt added. I made my own, but you can buy it pre-made if you prefer. Gluten-free flour should work, as long as the blend includes xanthan gum.
For the sauce:
- Golden syrup. Golden syrup is a popular sweetener used in Australia and the United Kingdom. You can also use corn syrup, or follow my homemade golden syrup recipe below.
- Brown sugar and unsalted butter (or vegan butter). To complete the sauce.
How to make golden syrup
While I have successfully used honey instead of golden syrup, it can be a little overpowering in flavor. Here’s how to make it at home:
In a saucepan, bring 1 1/4 cups of water and 2 cups of sugar to a boil, stirring often. Once boiling, add one tablespoon of lemon juice and reduce the heat to low. Simmer without stirring until it’s golden and thick, about 50 minutes. Let it cool briefly before storing it in a jar.
How to make sticky date pudding
Step 1- Soften the dates. Add the dates, milk, and water to a saucepan over medium heat and simmer until the dates are softened. Remove from heat and stir in the baking soda.
Step 2- Finish the pudding. In a large bowl with a hand mixer, beat the sugar and butter until creamy. Slowly fold in the date mixture, then gently add the flour until combined.
Step 3- Assemble. Pour the batter into the greased ramekins.
Step 4- Bake. Bake for 20-25 minutes, until just cooked and a toothpick comes out clean.
Step 5- Make the sauce. Add the syrup, sugar, and butter in a saucepan and simmer for 5 minutes.
Step 6- Add the sauce. Poke holes over the tops of the puddings and pour half the sauce over each one to soak them. Flip the puddings on plates and pour extra sauce over each one.
Arman’s recipe tips
- Puree the dates. I like the texture difference you get from keeping the dates whole, but for a completely smooth pudding, puree them in a blender or food processor before adding the dry ingredients.
- Want one big pudding? For one large toffee pudding, I recommend an 8-inch round baking dish. Increase the baking time from 20-25 minutes to about 40 minutes.
- Don’t overbake the puddings. The heat from the ramekins will keep cooking them, so pull them from the oven as soon as a toothpick comes out with just a few moist crumbs.
- Keep the sauce at a gentle simmer. Boiling it hard can make the toffee sauce grainy or cause it to separate, so I keep the heat at medium-low and stir occasionally until the sugar has fully dissolved. If it looks too thin, simmer it a few minutes longer, since it thickens as it cools.
Can I make this in advance?
Yes! I’ve had success making toffee pudding up to two days in advance. To do this, prepare the pudding and sauce, but double the sauce. Cool the puddings, poke holes, and pour half the sauce on top. Cover and refrigerate until 30 minutes before serving.
When you’re ready to serve, reheat the puddings and remaining sauce, then pour the reheated sauce on top.
What to serve with sticky toffee pudding
If you were my mom, you’d say a toffee pudding is perfect on its own, but I like a little something extra. I usually opt for something frozen (love cookie dough ice cream), but it’s great with a sauce or toppinf too, like:
Sticky Date Pudding
Video
Ingredients
- 1 cup dates pitted & chopped, 150g
- 1 cup milk I used unsweetened almond milk, 240mL
- 1/3 cup + 1 tablespoon water 95mL
- 1 teaspoon baking soda 5g
- 1/2 cup butter regular or vegan, from a block, 115g
- 1/2 cup brown sugar 110g
- 1 1/4 cups self-rising flour gluten free, if needed, 155g
For the toffee sauce
- 1/4 cup + 1 tablespoon golden syrup * See notes, 75mL
- 1 1/4 cups brown sugar 275g
- 2/3 cups butter regular or vegan, from a block, 150g
Instructions
- Preheat the oven to 190C/375F. Grease 6 pudding molds or ramekins and set aside.
- Add the dates, milk, and water into a saucepan and simmer, until the dates are softened. Remove from heat and add the baking soda. Mix into the mixture and let cool.
- In a mixing bowl, beat the sugar and butter until smooth and creamy. Slowly add the date mixture and mix well. Gently add the flour until fully combined. Transfer the pudding mixture amongst the greased ramekins.
- Bake for 20-25 minutes, until just cooked and a skewer comes out clean.
- Prepare the sauce by adding the syrup, sugar, and butter in a saucepan and heating up and letting simmer, around 5 minutes.
- Poke holes over the tops of the puddings and pour half the sauce over each one, to soak the puddings. Flip the puddings on plates, pour extra sauce over each one. Serve with ice cream.
this is literally the best sticky date pudding i’ve ever had! my dad is a sucker for dates and after he took the first bite he instantly told me to make 6 more.
I uae Bob’s Red Mill 1:1 all purpose flour for everything. Its not cheap but I can rely on it and can be subbed 1:1 for wheat flour.
Thanks for sharing that, Elayne. I do too, love either Bob’s Red Mill or King Arthur gluten-free flours 🙂
I use organic spelt flour. It is like wheat flour, but doesn’t cause grief and has little gluten.
I use it for everything.
Thanks for sharing, Mia. That is super helpful for others thinking of doing the same thing!
Hi What flour can I use instead of traditional gluten free flour. Can I use oat flour, buckwheat flour or Teff flour? What would work out of those please. And I can’t do regular flour or regular gluten free flour so need an alternative. Thanks
Hey Jas, oat flour can definitely work in this recipe if you don’t mind a little texture variation. I would sub it 1:1 and add a teaspoon of baking powder for some rise. Even 1/2 teaspoon of xanthan gum for some extra structure too, if you have some! If the batter is a little thick, you might need some extra moisture. Let us know how you go!
Love Ur recipes Thankyou
So welcome, Linda- I appreciate you making them!
Great recipe! Love a great GF recipe and sticky date is my fav dessert! Can I check how long should I reheat the pudding if I’m using an oven?
Hi Vivian! Thank you for your lovely feedback. Sure- If you’re reheating it in the oven, I recommend doing it at 300°F for about 5-6 minutes, or until warm on top (just press down with your finger and if it’s warm it’s done). Then just drizzle with the sticky sauce 🙂
Yum, it shows that you can still enjoy the best treats in life being a Vegan and Gluten free intolerant
Oh absolutely- this is one of the few OG date recipes before using dates became popular in no bake bars and granola bars!
do not understand …6 pudding moulds or 12 6 inch ramekins????? can you make it in a tin if so what size ? says it feeds 12 …half a pudding mould each?
Hi Meg, you can bake these in 6 or 12 moulds, it just depends how big you would like your puddings. If you bake the mixture in a single cake tin, you will just need to bake it for a little longer so that it’s cooked through. Hope this helps!
Great recipe. Easy to follow and very yummy.
Hi there, is it possible to also bake this in one dish as a traybake pudding? Many thanks 🙂
Hi Claire- I can’t say I’ve tried that personally, so I can’t vouch for it. I have a chocolate pudding cake recipe that is like a traybake, but that is designed to be like that. If you try it out, let me know how it goes- you’d need to bake it a little longer!
How long should I bake it for if I make it in an 8 inch round tin, please?
Hey Bec, I would start checking on it around the 25 minute mark. You’ll likely only need another 5 minutes or so for a toothpick to come out clean.