Sticky date pudding
Indulge in a delicious Sticky Date Pudding with dates, brown sugar, and a touch of vanilla. This rich dessert features a moist sponge infused with caramel-like flavors, topped with a luscious, warm sauce. Perfect for satisfying sweet cravings!
- 18 Apr 2025
- Cook time 75 min
- Prep time 35 min
- 8 Servings
- 8 Ingredients
Sticky date pudding is a rich and decadent dessert that combines the sweetness of dates with a moist sponge cake, making it the perfect comfort food for any occasion. This classic dessert is often enjoyed with a generous serving of creamy toffee sauce, adding an extra layer of indulgence. In this recipe, we will guide you through the steps to create a delicious sticky date pudding that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking dish or individual ramekins.
- Chop the dates into small pieces.
- Place the chopped dates in a small saucepan and add 1 cup of water.
- Bring to a boil over medium heat, then remove from the heat.
- Stir in the baking soda. Set aside to cool. This will become slightly foamy.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer or by hand with a wooden spoon.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the self-raising flour to the creamed mixture, mixing gently to combine.
- Fold in the cooled date mixture, ensuring it is well incorporated.
- Pour the batter into the prepared baking dish or ramekins.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, you can prepare a toffee sauce if desired.
- In a saucepan over medium heat, combine 1/2 cup butter (113g), 1 cup brown sugar (230g), and 1 cup heavy whipping cream (230g).
- Stir continuously until the mixture comes to a boil. Reduce heat and simmer for 5 minutes, stirring frequently.
- Once the pudding is done, remove it from the oven and allow it to cool slightly.
- Serve the sticky date pudding warm, drizzled with the prepared toffee sauce and a scoop of vanilla ice cream if desired.
Tips:
- Use high-quality dates for the best flavor.: Medjool dates are a great choice because they are naturally sweet and have a soft texture that blends well into the pudding.
- Soak the dates before blending.: Soak the dates in boiling water for about 10 minutes to soften them, making them easier to blend into a smooth consistency.
- Do not overmix the batter.: Overmixing can result in a dense pudding. Mix just until the ingredients are combined to achieve a light and fluffy texture.
- Use fresh baking soda.: Baking soda loses its potency over time. Ensure it is fresh to make the pudding rise properly and achieve the desired texture.
- Check for doneness with a toothpick.: Insert a toothpick into the center of the pudding. If it comes out clean, the pudding is done. This helps avoid overbaking.
With its moist texture and rich flavor, sticky date pudding is sure to become a favorite dessert in your household. Whether served warm with a dollop of whipped cream or a scoop of ice cream, this pudding is a delightful treat that is both comforting and satisfying. We hope you enjoy making and savoring this classic dessert as much as we do!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 2.62g | 7% |
| Sugar 40g | 41% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 34% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 55mg | 10% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.89mg | 6% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 0.25mg | 0% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 2.06ug | 2% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.08mg | 10% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 260mg | 8% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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