Pin it A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce — perfect for fireside gatherings or indulgent cabin weekends.
This pudding has been a staple at our weekend cabin trips, warming us up after chilly hikes while sharing stories by the fire.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Preheat:
- Preheat oven to 180°C (350°F) Butter a 23 cm (9-inch) square or round baking dish
- Prepare Dates:
- Place chopped dates in a bowl Pour over boiling water and sprinkle with baking soda Stir and let sit for 10 minutes to soften
- Cream Mixture:
- In a large bowl cream together butter and brown sugar until light and fluffy Beat in eggs one at a time then mix in vanilla
- Combine:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter
- Dry Ingredients:
- Sift together flour baking powder and salt Gently fold the dry ingredients into the wet mixture until just combined
- Bake:
- Pour the batter into the prepared baking dish Bake for 35 40 minutes or until a skewer inserted into the center comes out clean
- Make Sauce:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 7 minutes)
- Finish:
- Once the pudding is done poke holes all over the surface with a skewer Pour about half of the hot toffee sauce over the pudding Let it soak for 10 minutes
- Serve:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion Add a scoop of vanilla ice cream or a dollop of whipped cream if desired
Pin it Our family always gathers around the table to enjoy this pudding especially on cold evenings bringing warmth and joy.
Required Tools
Mixing bowls Electric mixer or sturdy whisk 23 cm (9-inch) baking dish Saucepan Wooden spoon or silicon spatula Skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g per serving
Pin it 
This sticky toffee pudding combines rustic charm with indulgent flavors for an unforgettable dessert experience.
Recipe FAQs
- → How do Medjool dates affect the texture?
Medjool dates soften in boiling water and baking soda, adding natural sweetness and moisture that create a tender, rich crumb.
- → What’s the role of baking soda in soaking dates?
Baking soda softens the dates by breaking down fibers, resulting in a smoother texture and enhanced caramel notes.
- → Can I add nuts to this dish?
Yes, chopped pecans or walnuts can be folded into the batter to add crunch and nutty flavor without overpowering the sweetness.
- → How is the toffee sauce best prepared?
Simmer brown sugar, cream, butter, and optional treacle gently until smooth and slightly thickened for a rich, glossy sauce.
- → What are ideal serving suggestions?
Serve warm with extra toffee drizzle, complemented by vanilla ice cream or whipped cream for a creamy contrast.