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Sticky Date Pudding


Also known as sticky toffee pudding, is a moist cake made with dates and covered in homemade butterscotch sauce whilst still warm. It’s a household favourite at dessert time and an absolute classic recipe which I’m sure many of you have enjoyed at some point. Serve with a scoop of vanilla ice-cream to level up that decadence. 


  • Cake
  • 250g medjool dates (about 15 dates), pits removed and chopped small 
  • 1 tsp (7g) baking soda
  • 1 1/4 cups (290ml) boiling water 
  • 1 1/2 cups (225g) plain all purpose flour
  • 2 tsp (9g) baking powder
  • 1/4 tsp ground ginger
  • 100g unsalted butter, softened to room temperature
  • 1/2 cup (110g) packed light brown sugar
  • 2 large eggs, at room temperature
  • Butterscotch Sauce
  • 1 cup (250ml) thickened cream
  • 60g unsalted butter 
  • 3/4 cup (130g) packed light brown sugar
  • Pinch of salt 


  1. Cake
  2. Preheat oven to 180ºC (350ºF). Grease and line a 9 inch square baking pan with butter and baking/parchment paper. Set aside. 
  3. Place chopped dates in a medium sized mixing bowl. Sprinkle over baking soda. Pour in boiling water and mix. Set aside for 20 minutes until dates completely soften and the water comes back down to room temperature. 
  4. In a small mixing bowl, add flour, baking powder and ground ginger. Whisk to combine well and set aside. 
  5. In a large mixing bowl using an electric hand beater or the bowl of a stand mixer with the paddle attached, add softened butter. Beat for a few seconds to break up.
  6. Add sugar and cream with butter on medium speed for 1 minute and 30 seconds, scraping down the sides as needed. 
  7. Add eggs one at a time, beating for 5 seconds after each addition to incorporate. 
  8. Once dates have softened and water is at room temp, take a fork or potato masher and mash the dates to break them up even further. Refer to above image for desired texture, should be mushy. 
  9. Add mashed dates to the bowl and beat until well combined, about 10 seconds. 
  10. Add half of the flour mixture and beat until just combined. Add remaining flour and beat until incorporated, ensuring not to over-mix. 
  11. Pour into lined pan, smoothing out the top. 
  12. Bake for 30-32 minutes or until a skewer inserted into the middle comes out clean or just with a few moist crumbs remaining. 
  13. Whilst cake is baking, make butterscotch sauce. 
  14. Butterscotch sauce
  15. In a small-medium sized pot, add cream, butter and sugar. 
  16. Place over a medium heat and bring to a simmer, mixing occasionally. 
  17. Once simmering, continue to simmer over low-medium heat for 3 minutes, occasionally stirring. Remove from heat after 3 minutes and stir through salt, should be smooth and light in colour. 
  18. Remove pudding from oven once baked and allow to cool in pan for 5 minutes. 
  19. Gently remove from pan by grabbing onto the baking paper and lift it out, transfer to a wire cooling rack by sliding it off the baking paper. Place a tray underneath the wire rack to catch any drippings of sauce.
  20. Take a toothpick or skewer and poke holes over the surface of the cake.
  21. Pour over 1/2 cup of warm butterscotch sauce. Set aside for 10 minutes to soak through the cake. 
  22. Slice into squares and serve warm.
  23. Enjoy with more butterscotch sauce and a scoop of vanilla ice-cream. 
  24. Store in an airtight container, refrigerated, for 3-4 days. Warm desired amount back up in the oven or microwave. 
  • Prep Time: 30min
  • Cook Time: 35min