Sticky Date Pudding, you will always be my favorite. The simple trick to making this sticky date pudding, also known as Sticky Toffee Pie, is to pour Butterscotch Sauce on top of the cake after it has come out of the oven. This makes the cake super moist, giving it a dark color. Of course, there’s more sauce!

STICKY DATES PUDDING, A Childhood Favorite

Sara Lee Sticky Date Pudding Frozen is a childhood memory for many. ?

My mother only bought this dessert in a store on special occasions. As much as I enjoyed it, the only thing that bothered me was there wasn’t enough Butterscotch Sauce.

You need not worry. This recipe will solve your problem!

This recipe is known as Sticky Toffee Pudding in most countries except Australia and New Zealand. We got this recipe right, given that date is the main ingredient.

DATE ARE KEY

This is the only recipe that I make with dates. The photo of the date sludge above may not look very appetizing to some, but I assure you that it isn’t in the final product.

Dates contribute to the moistness and stickiness of the sponge and its color. Could you not ask me for a sub? You can. Prunes. The same thing.

A big one to share

In Australia, it is more common to bake a single pudding cake and then slice it to serve. Sara Lee frozen dessert style. In the UK, it is more common to make individual desserts.

I could be wrong. Both methods will work, but I’ve given you the cook times and directions.

SECRET TIP: SAUCE HOT PUDDING

If you have ever made a cake drenched in syrup, this trick is for you.

After the pudding is out of the oven, poke many holes with a skewer. (I find it strangely satisfying. But let’s avoid reading too much into it.) Then pour on some hot butterscotch syrup.

The sponge will be stained dark brown, giving it a signature look. Many sticky toffee recipes are a light golden color.

This pudding can be kept in the refrigerator for days, and when reheated, it tastes freshly baked.

Ingredients

  • ▢ Note 1: 280g (9oz) pitted dates, roughly chopped.
  • ▢ 1 tsp baking soda / bi-carb soda
  • ▢ Boiling water in a cup (250 ml)
  • ▢ Brown Sugar, 40g/25 g, in loose packaging
  • ▢ Softened 80 g/ 6 tbsp of unsalted butter
  • ▢ Two eggs at room temperature
  • ▢ 1 1/4 cups (185g) plain flour
  • ▢ 1 1/2 tsp Baking Powder

BUTTERSCOTCH SAUCE:

  • ▢ Brown sugar, 200g/ 1 1/4 cups, loosely packaged
  • ▢ 375 ml (1 1/2 cups) thickened cream
  • ▢ 1/2 tsp vanilla extract
  • ▢ Unsalted Butter 70 g/5 tbsp

SERVING:

  • ▢ Ice cream or a dollop cream

Instructions

  • Preheat oven to 180C/350F standard or 160C/320F fan/convection.
  • Butter or grease seven pudding molds with overhang. Line a 20cm / 8-inch square cake pan.

MASHED DATES

  • Sprinkle baking soda over dates. Pour boiling water over the dates. After 10 minutes, mash the mixture with a potato mashing (or a fork) to resemble sloppy porridge. (See video for texture and thickness). (Note 3)

BATTER:

  • Butter and sugar should be placed in a large bowl. Beat butter and sugar until smooth.
  • Beat eggs until they are incorporated.
  • Sprinkle baking powder on top of the flour. Mix until all flour has been included.
  • Add dates and mix until well combined. (Note 2) You can make one large pudding or several smaller ones.

One PUDDING

  • Pour into the cake pan and smooth out the surface. Bake for 35 minutes or until a skewer inserted in the center comes out clean.
  • While the surface is still hot, use a skewer to poke 40 holes. Pour 1/2 cup Butterscotch sauce over the top and let it soak for 10 min.
  • Lift the cake using the overhang. Serve warm, cut, and with the remaining sauce.

BAKE INDIVIDUAL PUDDINGS

  • Pour batter only 2/3 full into the pudding molds.
  • Bake for 25 minutes or until the skewer comes out clean.
  • Make ten small holes in the top when the pudding is still warm. Butterscotch Sauce is added to each pudding. Let soak for 10 minutes.
  • Serve warm with remaining sauce and ice cream or cream. Serve hot with the remaining sauce, ice cream, or crème fraîche.

BUTTERSCOTCH SAUCE:

  • Put the ingredients in a pan over medium heat. Stir the butter once it has melted, then bring it to a simmer.
  • Remove from heat after 2 minutes. Stir once. Warm-up.