Sticky date pudding recipe with step-by-step pictures. Soft and fluffy date cake which is drenched with warm butterscotch sauce taste so heavily on a cold winter day. Sticky toffee pudding is perfect for this festive season.
Sticky Date Pudding Recipe
I have made so many versions of the pudding in the past. But this recipe is one of my all-time favourite and it turned out to be super perfect and delicious.
This recipe is very simple to make all you need is a blender jar and few ingredients which you already have on hand.
About Sticky Date Pudding
Sticky date pudding recipe is a popular recipe which can we wait in less than 45 minutes. This recipe is perfect for any gathering or get-togethers. Sticky date pudding makes a perfect party desert as well.
All you have to do is add few ingredients in a blender jar and pulses few times to create the batter, pour the batter in muffin tin and bake immediately.
You can make a quick five minute butterscotch sauce while the cake so baking and serve the sticky date pudding with warm butterscotch sauce.
Similar recipes
Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is an English dessert consisting of a moist sponge cake prepared with finely chopped dates, topped with a toffee sauce and frequently served with vanilla custard or vanilla ice cream.
Prunes can be used as a substitute for dates if you don't have any on hand. They're sweet, too, and the texture and consistency are perfect for this pudding.
Sticky date pudding is made using flour, sugar, dates, raising agents, eggs and butter. Once the cake so baked you serve it with a warm butterscotch sauce or a caramel sauce. Sometimes nuts like walnuts, pecan nuts or added into the batter.
Variation Baking Time
I baked the cakes in individual muffin mould for easy serving. You can bake the cakes in a regular square mould which is lined with parchment paper. Then you might meed to cut it into squares and serve. I am giving you the baking time for different moulds. Baking temperature for the cake is 190 degree C (374 degree F)
- Wilton Jumbo Muffin Moulds - 25 to 30 mins
- Regular Sized Muffin Moulds - 15 to 18 mins
- 20 Cm Square Pan - 25 to 30 mins
- 250 ml Ramekins - 25 to 30 mins
Make sure you insert a toothpick to check whether the cakes a baked before removing the cakes from oven.
Ingredients
- Dates - use seedless dates variety for the cake. You can use medjool dates too.
- Baking soda & Hot water - Dates are soaked in hot water along with baking soda to Bring the sweetness from the dates.
- Dry Ingredients - plain flour is mixed with salt, baking powder. This is your dry ingredients.
- For Batter - butter, eggs, vanilla, brown sugar is blended with dates, dry ingredients to make the batter. I used a blender to make the batter.
- For Butterscotch Sauce - Brown sugar, butter, milk, salt and vanilla is cooked in a sauce pan till syrupy.
Step by Step Pictures
Pre preparation
1) Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and set aside. I used Wilton jumbo muffin tin. If you are using regular size muffin tins check the notes section for baking temperature and timing. Try to use nonstick muffin tins for best result.
Soaking Dates
2)Take chopped dates in a bowl. Add in baking soda over the dates.
3)pour hot water over the dates. Let the dates soften for five minutes.
Dry Ingredients
4) Take all-purpose flour, baking powder, salt in a bowl.
5)Use a whisk to mix it really well and set aside.
Making Batter in a blender
6)The batter is made in a blender. First take the soaked dates in a blender. Use any leftover water from the dates too.
7)Blend it until it gets into a puree. If there is small bits of dates, that is fine too.
8)Add in softened butter into the blender. No need to melt the butter.
9)Add in brown sugar directly to the blender.
10)Add in a splash of vanilla extract.
11)Add in eggs. Once everything is added into the blender its time to blend.
12)Blend for just few seconds until it is combined.
13)Now you can either add the dry ingredients into the blender and pulse few times. Or pour the blended mixture over the dry ingredients and fold gently. I added it to the blender and pulsed few times, don't over mix the batter.
14)Now the batter is ready.
Baking Dates cake
15)Pour it into the prepared muffin tray or ramekins. and pop it into the oven. Make the cake for 25 to 30 minutes until it is fluffy and light.
16)Let the cakes cool for 10 minutes. Use a butter knife to run around the mould to release the cake from the pan.
17)Slowly invert the cake over a wire racks and let it cool completely.
Butterscotch sauce
18)When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan.
19)Heat it on low to medium heat till it is completely melted. Stir gently. Now bring this to a boil and boil for one minute.
20)Remove it from heat and stir in vanilla extract and salt.
21)Put the butterscotch sauce into a serving jug and keep warm.
Serving
22)For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.
23)Enjoy
Expert Tips
- When you are using the blender to make the cake batter, make sure you don't grind it too much else the cake will turn rubbery.
- Use the pulse mode in the blender jar for making the batter.
- You can substitute with half wheat flour in the batter.
- Any nuts can be added into the batter.
- If you are using a regular sized muffin pan, bake the cakes at one 190°C for 15 to 20 minutes.
Serving & Storage
Sticky date pudding can be served with a scoop of vanilla ice cream and a drizzle of butterscotch sauce or caramel sauce.
Baked dates cake can be stored in an airtight container at room temperature up to 3 days. It can be refrigerated up to a week. Warm the cakes in microwave for few seconds before servings. You can reheat the butterscotch sauce to serve with the cakes.
FAQ
Any variety of dates can be added in sticky date pudding. You can use dried or fresh dates. I prefer fresh Medjool dates as I find they help keep the pudding moist.
Sticky toffee pudding, also known as sticky date pudding in Australia and New Zealand, is a British dessert consisting of a moist sponge cake, made with finely chopped dates (optional), covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
Dates are soaked in hot water along with baking soda to Bring the sweetness from the dates.
📖 Get Recipe
Sticky Date Pudding Recipe
Equipment
Ingredients
To Soak (Dates)
- 250 grams Dates (approximately 1 ½ cup)Seedless & chopped
- 1 teaspoon Baking Soda (Cooking Soda)
- 1¼ cup Hot Water (300ml)
For Dry Ingredients
- 1 cup All Purpose Flour (Maida) (120 grams)
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For Blending
- 1 cup Brown Sugar (200 grams)
- ¼ cup Unsalted Butter Soft (60 grams)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For Butterscotch Sauce
- 1 cup Brown Sugar (200 grams)
- 3 tablespoon Unsalted Butter (45 grams)
- ¼ cup Milk or Cream (60 ml)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Pre preparation - Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and set aside. I used Wilton jumbo muffin tin. If you are using regular size muffin tins check the notes section for baking temperature and timing. Try to use nonstick muffin tins for best result.
- Soaking Dates - Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.
- Dry Ingredients - Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to mix it really well and set aside.
- Blending batter - Now take a blender jar add in the soften date mixture. pulse it few times and set aside. Don't grind the date too much. Now to the date mixture add in eggs, brown sugar, vanilla, butter and pulse again for 3 to 4 times.
- Add in the flour mixture and pulse it for 3 to 4 times again. Don't over grind the batter else the cakes will turn rubbery.
- Baking cakes - Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to 30 minutes until it is fluffy and light.
- Butterscotch sauce - When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and heat it on low to medium heat till it is completely melted. Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt. Put the butterscotch sauce into a serving jug and keep warm.
- Let the cakes cool for 10 minutes. Use a butter knife to run around the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely.
- Serving - For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and enjoy.
Video
Notes
Regular Sized Muffin Moulds - 15 to 18 mins
20 Cm Square Pan - 25 to 30 mins
250 ml Ramekins - 25 to 30 mins Make sure you insert a toothpick to check whether the cakes a baked before removing the cakes from oven.
Aparna
Nice recipe.
Can we substitute maida with Almond flour?
Aarthi
Not sure in this recipe.