Sticky Date Pudding Cake
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You’re going to fall in love with this Sticky Date Pudding Cake Recipe! This delightful dessert combines the rich, moist texture of dates with a decadent butterscotch sauce. Easy to prepare and irresistibly delicious, this sticky date cake bakes up in just 30 minutes!
Sticky Date Pudding Cake Recipe
Medjool dates are the star ingredient in sticky date pudding cake, adding incredible moisture and depth to the dessert. Their natural sweetness and richness ensure every slice is both tender and packed with flavor.
Butterscotch sauce, also known as sticky toffee sauce, is a crucial component of this beloved pudding cake. When poured over the warm cake, it soaks through, creating a luxurious ‘pudding’ texture that’s simply irresistible.
Making the butterscotch sauce is surprisingly simple, requiring just four basic ingredients and a single pot. This easy process yields a deliciously rich sauce that perfectly complements the moist, date-filled cake!
Is sticky toffee pudding a cake?
Sticky toffee pudding is categorized as a dessert, however, in this recipe, the dessert takes more of a cake form, baked as a whole rather than individual servings typical of traditional puddings.
It retains the classic elements, moistness from dates and a luxurious toffee sauce, yet it’s prepared and served more like a cake, making it a delightful blend of both cake and pudding characteristics.
This format makes it distinct from the more common individual-serving puddings found in British cuisine.
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Why soak dates in baking soda?
Soaking dates in baking soda before baking softens them by alkalizing the water, which breaks down their fibrous structure more effectively than water alone. This makes the dates softer and more pliable, ensuring they mash easily and distribute uniformly in the cake batter.
This technique enhances the moisture and texture of desserts like cakes or puddings, ensuring a consistent flavor and moistness throughout.
Are dried pitted dates okay to use?
Yes, dried pitted dates can be used in this sticky toffee pudding cake recipe. While fresh Medjool dates are preferred for their moisture and flavor, dried dates also work well and deliver great results when used.
What to do with leftover butterscotch sauce?
Store any leftover butterscotch sauce in a jar in the refrigerator for up to two weeks. Use it to enhance hot chocolates, milkshakes, or drizzle over pancakes or ice cream for an extra touch of sweetness.
How to store sticky toffee pudding cake
Store: Refrigerate the cooled pudding cake and butterscotch sauce in sealed containers for 3-4 days and up to 2 weeks, respectively.
Reheat: Warm cake slices in the oven or microwave. Heat the butterscotch sauce in the microwave in 15-second bursts or gently on the stove, stirring frequently.
Freeze: Wrap the cake in plastic and foil and freeze in a sealed container for up to 3 months.
Thaw: Thaw the cake in the fridge overnight and reheat before serving.
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Sticky Date Pudding Cake
Ingredients
Method
- Preheat Oven: Set your oven to 356ºF (180ºC). Line an 8-inch x 8-inch (20cm x 20cm) square baking pan with parchment paper, allowing overhand on the sides for easy removal.
- Prepare Dates: Remove the pits from the dates and chop them into smaller pieces using scissors or in a food processor. Place the chopped dates in a medium-sized mixing bowl, sprinkle with baking soda, and cover with boiling water. Stir to ensure even distribution of baking soda. Set aside to soak for 20 minutes or until the dates have softened and the water has cooled.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, baking powder and ground ginger. Set aside.
- Cream Butter and Sugar: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened butter and sugar on medium speed for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add the eggs one at a time, beating for 10 seconds after each addition.
- Mash Dates: After the dates have softened, mash them with a fork or potato masher until mostly smooth with some larger pieces remaining.
- Combine Wet Ingredients: Add the mashed dates to the butter mixture and beat until well combined.
- Add Dry Ingredients: Mix in half of the flour mixture until just combined, then add the remaining flour, beating for about 10-20 seconds to incorporate without overmixing.
- Bake: Pour the batter into the prepared tin, smoothing the top. Bake for 30-32 minutes, or until a skewer comes out clean or with a few moist crumbs.
- Make Butterscotch Sauce: In a medium saucepan, combine the cream, butter, and sugar. Bring to a boil over medium-high heat, then reduce to low and simmer for 3 minutes, stirring occasionally. Remove from heat and stir in the salt.
- Finish Cake: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack using the parchment paper to remove it. Poke holes over the cake with a toothpick, then pour 1/2 cup of the warm butterscotch sauce over the top. Allow to soak in for 10 minutes.
- Serve: Cut into squares and serve warm with additional butterscotch sauce and optional vanilla ice cream. Enjoy!