Sticky Date Pudding—also known as Sticky Toffee Pudding—is one of my favorite date desserts. A simple butterscotch sauce is poured over the hot date cake, soaking into it to create a moist, caramel-rich, pudding-like texture. Outrageously delicious served warm with ice cream.
Love recipes using dates? You'll also enjoy my chocolate-dipped date caramels or the chocolate hummus recipe.
Why you’ll love this sticky date pudding?
Most date puddings are either overly sweet or rely on too much brown sugar with fewer dates. I wanted a pudding that truly highlights the rich, caramel flavor of dates. That’s why this recipe uses a generous amount of dates while cutting back on brown sugar. The butterscotch sauce is perfectly balanced to soak the date cake without making it cloyingly sweet. The result is a super moist, gooey, caramel-y cake that tastes deeply of dates—comforting, indulgent, and one you’ll want to make again and again.
- maria doss
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While testing this sticky date pudding recipe, I once cooked the caramel sauce a little longer, thinking it would thicken and more delicious. It did thicken—but the problem was that a thicker sauce didn’t soak into the cake as well as a thinner one. So, for the best results, cook the sauce just 1–2 minutes after the butter has melted, then remove it from the heat. That way, it stays perfectly pourable and seeps into every bite.
Tips for Success
- Use soft Medjool dates—avoid Noor dates, as they’re too hard and won’t mash well.
- Chop firmer dates before mashing to make the process easier.
- Choose dark brown sugar for a deep, rich caramel flavor that complements the dates, though light brown sugar can be used.
- Poke plenty of holes in the cake—the more holes, the better the sauce will soak in.
- Don’t overcook the sauce; simmering for just one minute is enough. If it thickens too much, it won’t soak the cake and make it super moist.
- Want extra sauce for serving? Double the recipe, use half on the cake, and save the rest for drizzling over ice cream as shown in the photos and video. Keep in mind, extra sauce will make the date pudding sweeter—so stick to the original amount if you prefer a balanced sweetness.
- Let the eggs come to room temperature for at least an hour before using. The butter-to-sugar ratio in this recipe is different from a typical cake because we’ve reduced the sugar to include more dates. As a result, the batter may look slightly curdled when the eggs is mixed in—but don’t worry, the cake will turn out perfectly.
- Storage. Leftover pudding can be kept at room temperature for up to a day, or refrigerated for 4–5 days. For the best taste and texture, warm it gently in the microwave before serving.
More Recipes Using Dates
Sticky Date Pudding
Ingredients
- 200 grams pitted Medjool dates (7.1 ounces) (measure weight after removing the seeds)
- ½ teaspoon baking soda
- ¾ cup boiling water
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- ¼ cup dark brown sugar (not packed)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Butterscotch Sauce
- 4 tablepsoons unsalted butter
- ½ cup dark brown sugar (not packed)
- ½ cup heavy cream
- ¼ teaspoon salt
Instructions
- Prep. Preheat oven to 350°F (177°C). Grease a 8x8 inch baking pan with cooking spray or butter.
- Mash Dates. Place dates in a bowl, sprinkle over baking soda. Pour boiling water on top. Stand 10 minutes, then mash well with a potato masher (or fork) until it is broken down and you don't see any large pieces of dates. 👉 Soft Medjool dates work best for this recipe. If your dates aren’t very soft, chop them first—this makes them much easier to mash.
- Whisk Dry Ingredients. Whisk the flour, baking powder and salt in a small bowl and set aside.
- Make Batter. Place butter and sugar in a bowl. Beat until light (about 2 minutes). Add eggs and vanilla beat until incorporated.👉 If your eggs are cold, the batter may look slightly curdled at this stage, but don’t worry—the cake will still turn out just fine.
- Finish Batter. Add the dry ingredeints, give a quick mix until it is mostly combined. Add the mashed dates along with any remaining liquid and give a good stir, until well combined.
- Bake. Transfer the batter to the prepared pan, spread evenly, smooth top and bake for 24 to 28 minutes or a tooth pick inserted in the middle comes clean. 👉 Prepare the sauce while the cake is baking.
- Make Sauce. Add all the sauce ingredients to a small saucepan over medium heat. Once the butter melts, stir and bring to a gentle simmer. Simmer for 1 to 2 minutes, stirring once, then remove from heat.👉 The sauce quantity is enough to pour over the cake. If you’d like extra sauce for serving, double the recipe and use half on the cake. Keep in mind that additional sauce makes the cake very sweet—if you don’t have a strong sweet tooth, stick to the given amount.
- Pour Sauce On Cake. While the cake is still hot, poke holes all over the surface with a skewer, making sure it reaches the bottom of the pan. Gently pour the sauce over the cake and let it soak for 10–15 minutes before serving. Since the cake rises as it bakes, the sauce may pool around the edges—use a spoon to redistribute it evenly so the entire cake is well soaked. 👉 The more holes, the better—it helps the sauce soak thoroughly into the cake.
- Serve. The cake is outstanding served warm with vanilla icecream!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make sticky date pudding?
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Serving suggestions
Sticky Date Pudding is best served warm, when the cake is at its most moist, gooey, and indulgent. I love pairing a warm slice with a scoop of vanilla ice cream or a dollop of whipped cream—the contrast of hot cake and cold cream is simply irresistible.
Traditionally, date puddings are a holiday favorite, especially around Christmas, but they’re also perfect for cozy weeknight desserts, special occasions, or anytime you want a comforting, crowd-pleasing treat. You can even drizzle a little extra butterscotch or caramel sauce over each serving to make it extra decadent.
Variations to try
While this sticky Medjool date pudding is delicious on its own, experimenting with a few twists can make it even more special:
- Add nuts: Chopped toasted pecans or walnuts give the cake an extra depth of flavor.
- Holiday spice version: Stir in warm spices like cinnamon, ginger, or nutmeg to make the pudding festive—perfect for Christmas or winter gatherings.
- Mini individual versions: Bake in muffin tins or ramekins for party-friendly portions.
- Alcohol-infused ideas: A splash of amaretto, rum, or bourbon added to the sauce or soaked into the dates can elevate the flavor.
Frequently Asked Questions
Sticky Toffee Pudding and Sticky Date Pudding are very similar desserts, but they have subtle differences in origin, sauce, and flavor profile.
Sticky toffee pudding is a classic British dessert consisting of a moist sponge cake made with finely chopped dates, served with a rich, buttery toffee sauce and often accompanied by custard or ice cream. The toffee sauce is the defining feature, giving the dessert its deep caramelized sweetness.
Whereas sticky date pudding, more common in Australia and New Zealand, features a similar date-based sponge, but the accompanying sauce tends to be a milder caramel rather than the intense British toffee. While both desserts are sticky and moist due to the natural sugars in dates, Sticky Toffee Pudding emphasizes the richness of the toffee sauce, whereas Sticky Date Pudding highlights the comfort and sweetness of the date sponge cake itself.
Medjool dates are the ideal choice for date pudding because they are large, soft, and have a rich, caramel-like flavor. Their plump, moist texture blends seamlessly into sponge cakes, helping create the signature sticky, fudgy consistency without drying out the pudding. Other varieties, such as Deglet Noor, are firmer and do not soften as well when soaked with baking soda and hot water, making them less suitable for achieving the same moist texture.
Soaking dates in boiling water with baking soda helps plump them up, making them soft and easier to mash. The alkaline baking soda reacts with the natural acids in the dates, breaking down their fibrous structure and transforming them into an ultra-tender, almost jammy consistency. This is essential for achieving the signature sticky, fudgy texture of the pudding. The softened dates also blend seamlessly into the date sponge, preventing lumps and ensuring a consistently moist, luscious cake.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
