I can never resist this spiced date cake draped in buttery homemade toffee sauce and crowned with whipped cream. It’s rich, decadent, and the kind of dessert that makes any occasion feel instantly special.

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I’m obsessed with sticky date pudding because I get that rich, dark, saucy dessert craving handled without anything acting fancy. I love how pitted dates melt into the cake, giving me this deep caramel flavor that tastes way bigger than the effort.

I want the toffee sauce glossy and shameless, soaking into every crumb instead of politely sitting on top. I add double cream because that contrast keeps me going back for another spoonful.

And yes, I’ll take this after dinner, at birthdays, on random Tuesdays. No fuss.

Just soft cake, thick sauce, and zero regrets.

Ingredients

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Dates make it sticky, rich, and naturally sweet.
Basically, they’re the whole cozy vibe.
Baking soda softens the dates so the pudding turns tender, not heavy.
Boiling water wakes up the dates and helps everything melt together.
Butter brings that soft, bakery-style crumb you’ll want seconds of.
Brown sugar adds deep caramel flavor without trying too hard.
Eggs hold it together and give the sponge a nice bounce.
Vanilla makes the sweetness feel warmer and a little more homemade.
Self raising flour keeps the pudding fluffy, not dense or stodgy.
A pinch of salt keeps all that sugar from tasting flat.
Toffee sauce is the sticky, glossy part everyone secretly came for.
Double cream makes the sauce silky, rich, and slightly over-the-top.
Whipped cream cools things down and makes each bite feel lighter.
Icing sugar sweetens the cream gently, without making it gritty.
Plus, extra vanilla in the cream makes the whole dessert feel finished.

Ingredient Quantities

200 g pitted dates, chopped

1 tsp baking soda

250 ml boiling water

85 g unsalted butter, softened

150 g soft brown sugar

2 large eggs

1 tsp vanilla extract

175 g self raising flour

Pinch of salt

For the toffee sauce: 200 g soft brown sugar

100 g unsalted butter

250 ml double cream

1 tsp vanilla extract

Pinch of salt

For the whipped cream: 300 ml heavy whipping cream

2 tbsp icing sugar

1 tsp vanilla extract

How to Make this

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1. Preheat the oven to 180°C (350°F) and butter an 20 cm square baking dish or line with parchment.

2. Put the chopped dates and baking soda in a heatproof bowl, pour over the boiling water, stir, and set aside to soften for 10 minutes.

3. In a large bowl, cream the softened butter and 150 g soft brown sugar until pale and fluffy, then beat in the eggs one at a time and stir in 1 tsp vanilla extract.

4. Fold the self raising flour and a pinch of salt into the butter mixture until just combined, then stir in the soaked date mixture including any liquid.

5. Pour the batter into the prepared dish and bake for 30 to 35 minutes or until a skewer inserted into the center comes out cleanish and the top is springy.

6. While the pudding bakes, make the toffee sauce: combine 200 g soft brown sugar, 100 g unsalted butter and 250 ml double cream in a saucepan over medium heat, stir until the sugar dissolves, then simmer gently for 5 to 7 minutes until slightly thickened; remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.

7. For the whipped cream whip 300 ml heavy whipping cream with 2 tbsp icing sugar and 1 tsp vanilla extract until soft peaks form; keep chilled until serving.

8. When the pudding is cooked, poke holes over the top with a skewer or fork and pour about half the warm toffee sauce over the hot pudding so it soaks in; reserve the rest of the sauce for serving.

9. Serve warm slices of sticky date pudding with extra toffee sauce spooned over and a generous dollop of whipped cream.

Equipment Needed

1. Oven
2. 20 cm square baking dish or parchment‑lined baking dish
3. Heatproof bowl for soaking dates
4. Saucepan for the toffee sauce
5. Large mixing bowl
6. Electric hand mixer or whisk
7. Wooden spoon or silicone spatula
8. Measuring scales and spoons
9. Skewer or fork for poking holes in the pudding
10. Chilled bowl and whisk or electric mixer for whipping cream

FAQ

Q: Can I make this pudding gluten free? A: Yes. Replace the 175 g self raising flour with a gluten free self raising blend and check that baking powder in the blend is suitable; texture may be slightly denser.

Q: How do I keep the pudding moist? A: Ensure you soak the chopped dates in the 250 ml boiling water with the 1 tsp baking soda until cool or warm, fold batter gently and do not overbake. The soaked dates and butter give the cake its moist crumb.

Q: Can I prepare components ahead of time? A: Yes. The batter can be made and refrigerated for up to 24 hours before baking. The toffee sauce keeps in the fridge for 5 days and whipped cream can be made the day before and kept chilled.

Q: How should I store and reheat leftovers? A: Store pudding and sauce separately in the fridge for up to 4 days. Reheat individual portions in the microwave for 30 to 60 seconds or warm the pudding and sauce together in a low oven 150 C for 10 to 15 minutes until heated through.

Q: Can I freeze the pudding or the sauce? A: Yes. Freeze baked pudding wrapped well for up to 2 months. Thaw in the fridge overnight and warm before serving. Freeze toffee sauce in an airtight container for up to 3 months; thaw in the fridge and reheat gently.

Q: Any tips for the toffee sauce and whipped cream? A: For a glossy toffee sauce, melt sugar and butter slowly then stir in the cream and simmer briefly until smooth. Chill the sauce before storing. Whip the cream with icing sugar and vanilla to soft peaks just before serving for best texture.

Stick Date Pudding Recipe Substitutions and Variations

Dates: chopped prunes or chopped dried figs (similar sweetness and texture); soaked raisins (soak in hot water 10 minutes then drain); 150 g unsweetened applesauce plus 1 tsp molasses for stickiness and caramel note.
Soft brown sugar (cake and sauce): light muscovado or demerara sugar for similar molasses flavor; granulated sugar plus 1 tbsp molasses per 100 g as a 1 to 1 swap; coconut sugar for a less refined, slightly caramel result.
Self raising flour: plain (all purpose) flour plus 1 1/2 tsp baking powder and 1/4 tsp salt per 175 g; whole wheat pastry flour for a nuttier, denser crumb (use same weight); gluten free 1 to 1 flour blend formulated for baking as needed.
Double cream (toffee sauce): heavy whipping cream or heavy cream at same volume; evaporated milk for a slightly lighter, less rich sauce; canned coconut milk full fat for a dairy free, subtly coconutty sauce.

Pro Tips

1. Let the dates cool a little before folding them into the batter so the mixture does not deflate; the warm soaking liquid is great for moisture, but very hot batter can lose air and yield a denser pudding.

2. When you make the toffee sauce, keep the heat gentle and stir often once it starts to simmer so the cream and sugar meld smoothly; if you see any graininess, a quick whisk off the heat usually rescues it.

3. Use a skewer to test for doneness rather than relying on time alone; you want the skewer to come out with a few moist crumbs, not bone dry, so the pudding stays stickily tender after the sauce soaks in.

4. Chill the whipped cream slightly before whipping and stop at soft peaks; it will sit beautifully on warm pudding without melting away instantly, and a spoonful of the reserved warm sauce spooned just before serving lifts the whole dish.

Stick Date Pudding Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

743

kcal

Equipment: 1. Oven
2. 20 cm square baking dish or parchment‑lined baking dish
3. Heatproof bowl for soaking dates
4. Saucepan for the toffee sauce
5. Large mixing bowl
6. Electric hand mixer or whisk
7. Wooden spoon or silicone spatula
8. Measuring scales and spoons
9. Skewer or fork for poking holes in the pudding
10. Chilled bowl and whisk or electric mixer for whipping cream

Ingredients

200 g pitted dates, chopped
1 tsp baking soda
250 ml boiling water
85 g unsalted butter, softened
150 g soft brown sugar
2 large eggs
1 tsp vanilla extract
175 g self raising flour
Pinch of salt
For the toffee sauce: 200 g soft brown sugar
100 g unsalted butter
250 ml double cream
1 tsp vanilla extract
Pinch of salt
For the whipped cream: 300 ml heavy whipping cream
2 tbsp icing sugar
1 tsp vanilla extract

Directions

Preheat the oven to 180°C (350°F) and butter an 20 cm square baking dish or line with parchment.
Put the chopped dates and baking soda in a heatproof bowl, pour over the boiling water, stir, and set aside to soften for 10 minutes.
In a large bowl, cream the softened butter and 150 g soft brown sugar until pale and fluffy, then beat in the eggs one at a time and stir in 1 tsp vanilla extract.
Fold the self raising flour and a pinch of salt into the butter mixture until just combined, then stir in the soaked date mixture including any liquid.
Pour the batter into the prepared dish and bake for 30 to 35 minutes or until a skewer inserted into the center comes out cleanish and the top is springy.
While the pudding bakes, make the toffee sauce: combine 200 g soft brown sugar, 100 g unsalted butter and 250 ml double cream in a saucepan over medium heat, stir until the sugar dissolves, then simmer gently for 5 to 7 minutes until slightly thickened; remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.
For the whipped cream whip 300 ml heavy whipping cream with 2 tbsp icing sugar and 1 tsp vanilla extract until soft peaks form; keep chilled until serving.
When the pudding is cooked, poke holes over the top with a skewer or fork and pour about half the warm toffee sauce over the hot pudding so it soaks in; reserve the rest of the sauce for serving.
Serve warm slices of sticky date pudding with extra toffee sauce spooned over and a generous dollop of whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.