Sticky Date Pudding Recipe Date Pudding Recipe

Sticky Date Pudding Recipe

I have made so many versions of the pudding in the past. But this recipe is one of my all-time favourite and it turned out to be super perfect and delicious. This recipe is very simple to make all you need is a blender jar and few ingredients which you already have on hand. All you have to do is dumb few ingredients in a blender jar and pulses few times to create the batter, pour the batter in muffin tin and bake immediately. You can make a quick five minute butterscotch sauce while the cake so baking and serve the sticky date pudding with warm butterscotch sauce.

About Sticky Date Pudding Recipe

Sticky date pudding recipe is a popular recipe which can we wait in less than 45 minutes. This recipe is perfect for any gathering or get-togethers. Sticky date pudding makes a perfect party desert as well. Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a moist sponge cake prepared with finely chopped dates, topped with a toffee sauce and frequently served with vanilla custard or vanilla ice cream. Prunes can be used as a substitute for dates if you don’t have any on hand. They’re sweet, too, and the texture and consistency are perfect for this pudding. Sticky date pudding is made using flour, sugar, dates, raising agents, eggs and butter. Once the cake so baked you serve it with a warm butterscotch sauce or a caramel sauce. Sometimes nuts like walnuts, pecan nuts or added into the batter. Similar recipes, Sticky Toffee Pudding Eggless Sticky Date Pudding Self Saucing Pudding Sticky Apple Pudding

Ingredients for Sticky Date Pudding Recipe

250 grams Seedless Dates chopped1 tsp Baking Soda (Cooking Soda)11/4 cup Hot Water1 cup All Purpose Flour (120 grams)11/4 tsp Baking Powder¼ tsp Salt1 cup Brown Sugar (200 grams)¼ cup Unsalted Butter (Soft) (60 grams)2 Eggs1 tsp Vanilla Extract

For Butterscotch Sauce

1 cup Brown Sugar3 tbsp Unsalted Butter¼ cup Milk1 tsp Vanilla Extract¼ tsp Salt

How to Make Sticky Date Pudding Recipe

Pre-Preparation

Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and set aside. I used Wilton jumbo muffin tin. If you are using regular size muffin tins check the notes section for baking temperature and timing. Try to use nonstick muffin tins for best result.

Preparation of Dates

Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.

Dry Ingredients

Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to mix it really well and set aside.

Sticky Date Batter

Now take a blender jar add in the soften date mixture. pulse it few times and set aside. Don’t grind the date too much. Now to the date mixture add in eggs, brown sugar, vanilla, butter and pulse again for 3 to 4 times. Add in the flour mixture and pulse it for 3 to 4 times again. Don’t over grind the batter else the cakes will turn rubbery.

Baking

Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to 30 minutes until it is fluffy and light.

Butterscotch Sauce Preparation

When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and heat it on low to medium heat till it is completely melted. Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt. Put the butterscotch sauce into a serving jug and keep warm.

Serving

Let the cakes cool for 10 minutes. Use a butter knife to run around the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely. For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.

Video of Sticky Date Pudding Recipe

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

📖 Recipe Card

Sticky Date Pudding Recipe Step by Step pictures

Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.

Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to mix it really well and set aside.

Now take a blender jar add in the soften date mixture. pulse it few times and set aside. Don’t grind the date too much. Now to the date mixture, add butter add in brown sugar vanilla extract in goes some eggs. pulse again for 3 to 4 times. Add in the flour mixture and pulse it for 3 to 4 times again. Don’t over grind the batter else the cakes will turn rubbery.

Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to 30 minutes until it is fluffy and light. When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and heat it on low to medium heat till it is completely melted.

Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt.

Put the butterscotch sauce into a serving jug and keep warm. Let the cakes cool for 10 minutes. Use a butter knife to run around the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely. For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.

Tips & Tricks

When you are using the blender to make the cake batter, make sure you don’t grind it too much else the cake will turn rubbery.Use the pulse mode in the blender jar for making the batter.You can substitute with half wheat flour in the batter. Any nuts can be added into the batter.If you are using a regular sized muffin pan, bake the cakes at one 190°C for 15 to 20 minutes.

Variation Baking Options

I baked the cakes in individual muffin mould for easy serving. You can bake the cakes in a regular square mould which is lined with parchment paper. Then you might meed to cut it into squares and serve. I am giving you the baking time for different moulds. Baking temperature for the cake is 190 degree C (374 degree F) Wilton Jumbo Muffin Moulds - 25 to 30 mins Regular Sized Muffin Moulds - 15 to 18 mins 20 Cm Square Pan - 25 to 30 mins 250 ml Ramekins - 25 to 30 mins Make sure you insert a toothpick to check whether the cakes a baked before removing the cakes from oven.

Can I use Medjool dates for sticky date pudding?

Any variety of dates can be added in sticky date pudding. You can use dried or fresh dates. I prefer fresh Medjool dates as I find they help keep the pudding moist.

Is Sticky Date Pudding Australian?

Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake, made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.

Why do you soak dates in baking soda?

Dates are soaked in hot water along with baking soda to Bring the sweetness from the dates.

Serving Suggestions

Sticky date pudding can be served with a scoop of vanilla ice cream and a drizzle of butterscotch sauce or caramel sauce.

Storage Suggestions

Baked dates cake can be stored in an airtight container at room temperature up to 3 days. It can be refrigerated up to a week. Warm the cakes in microwave for few seconds before servings. You can reheat the butterscotch sauce to serve with the cakes. If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.