Sticky Date Pudding


This sweet treat caught my attention a while ago but I couldn’t decide on a recipe for it. So I thought I should go with my trusted source – BA magazine (January 2012 issue). This is a British dessert and, as many things British, it is confusing 🙂 Technically, this is not a pudding, it’s a cake: a wonderfully moist sponge cake drizzled with toffee sauce.

The original recipe called for a bundt pan but I didn’t have one so I used a 9-inch spring form. I baked my cake for 40 minutes and it was perfect. I drizzled half of the toffee sauce over the entire cake before I cut it. I then drizzled some more sauce over individual servings. To use the sauce the next day, rewarm it gently in a pan.

Now, stop drooling and get cooking! 😉



  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups sifted all-purpose flour plus more for pan
  • 1 1/2 cups chopped pitted dates (about 6 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • 1 1/4 cups (packed) light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon brandy (optional)
  • 1/2 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream


Pudding: Preheat oven to 350 °F. Butter and flour a 9-inch spring form. Bring dates and 11/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.

Whisk 11/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan.

Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Remove the cake onto a plate.


Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla.

Cut cake into wedges. Serve with sauce and whipped cream or vanilla ice cream.



2 thoughts on “Sticky Date Pudding

  1. This ‘pudding’ is really awesome, quite warming and comforting on cold days, or any day:) Great served warm and with ice cream! I’ve made sticky fig pudding using dried figs – thats great too.
    BTW in Britain pudding can refer to all desserts, and also to savouries like black pudding…yes quite confusing.

    • Three Cookies, I skipped the ice cream and went pretty light on the toffee sauce. Do you know how many calories a slice of this goodness contains? The recipe says that it makes 6 servings (Oh, I don’t think so! It’s more like 12!), 862 kkal each!!! That is including the sauce, I assume… I kind of wish I hadn’t known! 🙂
      I love figs too! Both dried and fresh 🙂
      I never thought too much of British food but this recipe made me wonder if I’d been missing out on some good eats!

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