Sticky Date Pudding

My sticky date pudding features a warm, date-sweetened sponge cake with the richest, creamiest caramel sauce. It’s egg-free and easy to make! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine English

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 194kcal

Author Arman Liew

Ingredients

1 cup dates pitted
1 cup milk I used unsweetened almond milk
1/3 cup + 1 tablespoon water
1 teaspoon baking soda
1/2 cup butter
1/2 cup brown sugar
1 1/4 cups self-rising flour gluten free, if needed

For the toffee sauce

1/4 cup + 1 tablespoon golden syrup * See notes
1 1/4 cups brown sugar
2/3 cups vegan butter

US Customary - Metric

Instructions

Preheat the oven to 190C/375F. Grease 6 pudding molds or 12 6-inch 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.

Video

Notes

* Honey or corn syrup work. Or you can make my homemade recipe for golden syrup: In a saucepan, bring the 1 1/4 cups water and 2 cups sugar to a boil, stirring often. Once boiling, add one tablespoon lemon juice and reduce the heat to low. Let it simmer for 50 minutes (without touching) until it’s golden in color. Continue simmering until thick, then let it cool briefly before storing it in a jar.

TO STORE: Leftover pudding cups can be stored in the refrigerator, covered, for up to 1 week. Keep the remaining toffee sauce in a separate container.

TO FREEZE: Place each pudding in a ziplock bag and the toffee sauce in a freezer friendly container. Store in the freezer for up to 6 months.

TO REHEAT: Either microwave the puddings for 30 seconds, add the sauce, and microwave for a further 30 seconds. Alternatively, you can head the puddings in a preheated oven and the sauce in a saucepan over the stove.

Nutrition