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Sticky Toffee Pudding (aka Sticky Date Pudding!)

Indulgent and delicious! This comforting sticky sponge is served with a luscious butterscotch sauce. In England it’s typically referred to as Sticky Toffee Pudding. In Australia and New Zealand however it’s called Sticky Date Pudding, which does make sense as a key ingredient is dates! I’m calling it Sticky Toffee though as I’m using an English recipe AND so I don’t put anyone off (like my kids – who perhaps think they don’t like eating dates!)

Sticky Date Pudding, Sticky Toffee Pudding easy recipe, one handed baker, Rachel Hart


  • 280g pitted dates, roughly chopped
  • 1 tsp baking soda
  • 1 cup boiling water
  • 40g brown sugar 
  • 80g unsalted butter, softened
  • 2 eggs 
  • 185g plain flour
  • 1 1/2 tsp baking powder

Butterscotch sauce

  • 170 g butter (I use unsalted)
  • 1 ¼ cups packed light brown sugar
  • 1 cup thickened cream (heavy cream)
  • 1/2 tsp vanilla essence


  1. Preheat oven to 180°celcius or 160°celcius fan-bake. Line a 20cmx20cm tin with greaseproof paper.
  2. Place the chopped dates in a bowl, sprinkle over baking soda and pour boiling water on top. Leave to stand for 10 mins, then mash up well with a fork. (It will be sloppy!).
  3. To make the pudding mixture: cream together butter and sugar until smooth. Add eggs, beat again.
  4. Add in flour and baking powder and mix to combine. Then stir through the mashed date mixture making sure it’s fully combined.
  5. Bake 30-35 minutes or until skewer inserted into the centre comes out clean.
  6. To make the butterscotch sauce: Melt butter in a medium saucepan. Add in brown sugar and bring to the boil until the sugar has dissolved, stirring occasionally. Stir in cream and vanilla. Simmer for a few minutes until thickened.
  7. While the cooked pudding is still hot from the oven, poke multiple holes into the surface with a skewer, and pour a little butterscotch sauce over. This will ensure the pudding is moist, and also suitable for reheating.
  8. Serve pudding warm with the additional butterscotch sauce, plus ice-cream or custard.

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Featured on The Cafe, Thursday 21 May 2020