Sticky Date Pudding With Warm Toffee Sauce Recipe

Name: Sticky Date Pudding With Warm Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups dates (pitted); 2 cups water; 1 ½ teaspoons baking soda; 6 tablespoons unsalted butter (softened); 1 cup sugar; 2 cups all-purpose flour; 3 eggs; ½ teaspoon baking powder; ½ teaspoon ground ginger; ½ teaspoon salt; ¾ cup unsalted butter; 1 ¼ cups brown sugar (packed); 1 cup whipping cream; ½ teaspoon vanilla extract; 1 fluid ounce dark rum

Servings: persons

1 ¾ cups dates (pitted)
2 cups water
1 ½ teaspoons baking soda
6 tablespoons unsalted butter (softened)
1 cup sugar
2 cups all-purpose flour
3 eggs
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon salt
¾ cup unsalted butter
1 ¼ cups brown sugar (packed)
1 cup whipping cream
½ teaspoon vanilla extract
1 fluid ounce dark rum

1
Preheat oven to 350F (180 C).
2
Line an 8-inch (20 cm) square baking pan with parchment paper.
3
Half-fill a larger baking pan with hot water.
4
For the pudding, chop the dates coarsely, place them in a small saucepan with the water and bring to a boil for 5 minutes.
5
Remove the saucepan from the heat, mix in the baking soda and let stand for 20 minutes.
6
In a bowl, cream together the butter and sugar, adding the eggs one by one, mixing well after each addition.
7
In a separate bowl, sift together the flour, baking powder, ground ginger and salt.
8
Use a spoon to work this into the egg mixture.
9
Finally, add the date mixture and combine all the ingredients well.
10
Pour the mix into the prepared baking pan and place the pan in the water bath.
11
Bake for 20 minutes, then reduce oven temperature to 300F (150 C) until the cake is cooked, 25 more minutes, or until a toothpick comes out clean when inserted in the middle.
12
Cut in 8 squares.
13
For the toffee sauce, melt the butter and dissolve the sugar in it over medium heat.
14
Add the cream, vanilla, and rum, simmer for 5 minutes until thickened slightly.
15
Serve the pudding warm with warm toffee sauce and vanilla ice cream.

1444

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ¾ cups dates (pitted), 2 cups water, 1 ½ teaspoons baking soda, 6 tablespoons unsalted butter (softened), and more.

Yes, Sticky Date Pudding With Warm Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Date Pudding With Warm Toffee Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions