Oh sweet nectar of the gods. Sweet delicious river of molten sugar, butter and cream. How could anyone call you bad?
How could anyone ever look upon the glory of the Stick Date Pudding, swathed as it is in it’s butterscotch blanket, and call it ‘bad for you’?
I just refuse to accept any wisdom, conventional or otherwise, that would have me believe my Sticky Date Pudding is anything other than a joy and a delight.
Nothing that brings this level of happiness could possibly be anything other than a minor miracle. I mean, it’s about as close to a hug as a plate of food can get.
It glistens, the light bouncing off it’s toffee cloak winking deliciousness at you. The tender sponge slowly slurping up all that delicious sauce as it sits, waiting patiently for you.
I believe that joy is as important a part of any diet as getting up off the couch every now and then is an important part of life. And they’re both important for the same reason: you’d be missing out otherwise.
I guess I’m just enthusiastic about life, you guys. And it’s that same enthusiasm that sees me hitting the yoga mat, going for a walk with my boyfriend and hoeing into plates of this delicious Sticky Date Pudding. And it is delicious. I have spent years honing my recipe, and I finally have it. This is my ultimate.
It’s tender, but still squidgy and dense. It’s sweet, but not achingly so. It’s buttery, and dark and complex. It’s a dream. So tell me, what are you enthusiastic about? And do you believe in some foods being ‘bad’ and others being ‘good’? I think it’s bunk, ya’ll.
xx Sarah.
- 1 cup (170g) dates
- ½ cup (125ml) water
- 1 stick (100g) butter
- 1 + ¼ cup (185g) plain flour
- ½ cup (110g) caster sugar
- ½ cup (110g) brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- 2 eggs
- ¾ cup (150g) brown sugar
- ¾ cup (150g) butter
- ⅔ cup (175ml) heavy cream
- 1 tsp vanilla
- Preheat the oven to 180C/375F and grease a 9x9in (24x24cm) dish. (or any dish of approximately the same size).
- Roughly chop the dates and put them in a saucepan with the water. Bring to the boil, leave for about 30 seconds, and then turn off the heat.
- In a stand mixer, cream the butter until it is light and fluffy. Add the flour, sugars, spices and baking powder, and mix until everything is combined and sandy-looking.
- Add in both eggs and mix until just combined. Add the dates and water, and mix again until everything is smooth and combined.
- Scrape the batter into the baking dish, and place into the oven for 20-25 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, make the sauce by combining all the ingredients in a saucepan and bringing them to the boil (I use the date saucepan). Boil for about 1 minute, and then set aside to cool slightly.
- When the sponge is ready, drizzle over about ¼ of the sauce, and then serve warm with the rest of the sauce to pour over as you go! Perfect with ice cream, or double cream.
i didn’t even know this cake existed! i am glad you shared it. and life enthusiasm is pretty top. nice work!
This is a total crime, but I’ve never made sticky toffee pudding! It’s been on my list forever. The next Sunday that I have a spare hour, I’m tackling it. I love dates, so I know I’m going to love it!
Yessss date pudding!! Le’ts eat this together and dance, ok?
River of molten sugar?! Butterscotch blanket?! Now I’ve got to try this nectar of`the gods!!looks like your years of recipe honing have paid off!
I would like to be swathed in a butterscotch blanket. I mean… wait. I want this date pudding, swathed in a butterscotch blanket, in my belly.
We call this sticky toffee pudding in the UK. Yours looks very tasty! Great photos.
I’m so lying here wanting to punch myself in the face because I don’t have a huge piece of this gorgeous pudding in front of me right now aaaAAH. It looks phenomenal ohmygod I want it!
Don’t punch yourself in the face! That might impede your chances of eating pudding in the future!
You know, I’m a chocolate fiend at heart. Nothing for me is better than chocolate in any form. I’ve eaten every chocolate dessert imaginable, and often not in dessert.I even eat cocoa beans straight up. Once I ate sticky toffee CHOCOLATE pudding and it was the best thing I ever put in my mouth. EVER. I’m gonna try this, but add chocolate……haha!
I think that butterscotch blanket is the best kind of blanket ever! This sticky date pudding is making me hungry!!!!!!!
Well I am most definitely enthusiastic about desserts like this! And I agree with you, there are no ‘bad’ or ‘good’ foods as such. Moderation is the key!!
Seriously gorgeous Sarah! I’m a huge fan of this dessert.. Life would be decidedly less wonderful if Sticky Toffee Pudding weren’t in it..
Hmm, this sounds good. Have you tried Cape Brandy Pudding? It’s a traditional South African thing (and of course, delicious).
Made it, ate it, making it again….yum yum yum
Yaaay! Thanks for commenting Kelly!
While I have enjoyed eating sticky date pudding, This was my first attempt of making it & wow what a smashing success this recipe is. The family loved it too!
So glad you liked it Gayle! It’s one of my most favourite desserts!
How many servings does this make?
Hey Nishi – it will serve 6 people very generously (with a little leftover to eat for breakfast the next day) or it could stretch to 8 after a hearty meal.
xx
Sarah
Can i make this the day before?
Absolutely! I would pour over a little of the sauce and then just throw it back in the oven for 10-15 minutes to heat it up. xx
Just made this for my in-laws. They can’t stop raving about it! I made double sauce because not having enough sauce is a fear of mine. Not necessary, there was heaps. This was amazing and I will not go looking for another recipe for sticky date pudding, thanks!
Yayyyyy! So glad you liked this boo! It’s my fave! xx
Sorry if this is a silly question but how much is a stick of butter
Hey Judy – as it says in the recipe it’s about 100g. It’s an American measure, which to be very precise, is 1/4 of a pound or about 113g. Which is about 1/2 a cup. Hope that answers your question! xx
Hi Sarah
Can this recipe be doubled & made individually for the biggest Morning Tea??
Thanks Heaps
Cassandra
Hey Cassandra! I’ve never made a double batch of this, but I think it would work out just fine. If you wanted to bake in individual portions, I’d say you’ll probably get about 30 cupcake-sized portions from a double batch. xx Sarah
Hi,could you tell me what heavy cream is?Im from Northern Ireland and I’ve never heard of it.Many thanks and I can’t wait to try the recipe.
Hi Claire – heavy cream is the american term! I think for you in Northern Ireland, it would be called Double Cream. Whatever the one you have that’s thick, and pours beautifully. Does that sound about right? xx
Hello Sarah,
Would it be ok to skip cinnamon and nutmeg?
Thank you,
Penn
Hi Penn,
Yeah, absolutely! An extra dash of vanilla might be a nice substitute.
xx
Hi sarah! looks great, i might just make this for our family christmas diner. How many would this serve?
Thanks,
L
tried it for family lunch ! was amazing.. everybody loved it
I made this last night and we were living for it. Best recipe on the Web. You are the goddess of dessert, thank you!!