A super easy Sticky Date Pudding recipe with LOADS of gooey caramel sauce. This one-bowl, no mixer recipe produces a super moist, sticky date cake that stays fresh for days!
I finally did it. The perfect Sticky Date Pudding recipe is here and just in time for Christmas too.
These gorgeous Sticky Toffee Puddings are soft and tender with a buttery, caramel-like flavour. And they get drowned (drowned!) in a rich three-ingredient caramel sauce.
You can easily make these using a muffin pan and I promise, when I say they’re easy to make, I mean it!
Whether you make these for a special morning tea treat, a show-stopping Christmas dessert or for your next dinner party, I just know they’ll be a HIT.
Why you will love this recipe
- Ease: My Sticky Date Pudding recipe is super simple. No mixer needed! And no fancy pudding moulds.
- Soft and tender: These little sponge cakes boast a lovely moist and tender crumb and they stay that way for days!
- Double the sauce: To ensure you have enough caramel sauce to top your puddings AND for serving, we’ve doubled the amount of sauce.
- Feed a crowd: You can make this using a regular muffin pan. It’ll make 10 individual puddings, perfect for a hungry crowd.
These sticky date puddings were an 11/10. I shared them out with my family and everyone loved these. The caramel sauce with the hint of sea salt was absolutely divine.
– April
Recipe testing
For as long as I can remember, my husband’s perfect dessert was Sticky Date Pudding. But we’ve rarely ever made it. I always thought that it would overly complicated (and you know we love easy desserts around here).
But last year, I spotted Ottolenghi’s recipe Fig and Coconut Puddings in his amazing cookbook, Sweet. And I just knew we had to try them. And of course, they were magical.
We made them again and again, for our neighbours, our babysitter, and ourselves. So when readers kept requesting a Sticky Date Pudding recipe (also known as Sticky Toffee Puddings) from me, I knew exactly where to start.
But I wanted a classic version using dates. A simple, no-mixer recipe – similar to my popular Christmas Fruit Cake. So I decided to try using melted butter and I subbed in some brown sugar for added caramel notes.
And then I baked them using a muffin pan. Even though I do have pudding moulds, I figure most people don’t. You can, of course, use anything you like! You can even make this recipe as one BIG pudding using an 8 or 9-inch cake pan.
They were perfect. I was so pleased with their soft and tender texture despite NOT creaming the butter and sugar.
Then we made a super simple, caramel sauce using just butter, brown sugar and cream – and plenty of salt. I was so happy with the results! I made these Sticky Date Puddings three more times, testing the oven times and temperatures.
But there was one thing wrong. We were always running out of sauce. And I couldn’t get it out of my head that a Sticky Date Pudding when served, needs to be freshly drowned in warm sauce, no? So we doubled the caramel recipe. YOU ARE WELCOME.
Ingredients
You will love how this Sticky Toffee Pudding recipe uses only easy-to-find ingredients – most of which you might have sitting in your pantry right now.
Here’s a quick breakdown of the key ingredients, including any substitutions you can make.
- Dates: You can use packet dates for this recipe. The pitted ones are helpful! I also tested these with Medjool dates and they work too. They takes slightly longer to break down, but taste the same.
- Baking soda: Also known as bicarbonate of soda is needed to help break down the dates to form that jammy paste.
- Sugar: This recipe calls for both brown sugar and caster sugar. If you don’t have access to caster sugar, you can use granulated sugar instead. Also, our regular brown in Australia sugar is akin to light brown sugar, than dark brown sugar.
- Butter: I’ve tested this recipe using unsalted butter. If you only have salted butter on hand, use it but omit or halve the extra salt included in the cake recipe. And if you are using it for the caramel sauce, just taste it to see if still need more salt added.
- Cream: I recommend using a full fat thickened cream (roughly 35% fat) or heavy cream. A high fat cream is good, but you want one with a pouring consistency, so not dollop or double cream.
See recipe card below for a full list of ingredients and measurements.
How to make Sticky Date Puddings
Here’s a quick breakdown of how to make my individual Sticky Date Pudding recipe using your muffin pan. It’s a really simple method – no electric mixer needed.
First, you’ll make the date mixture, followed by the simple cake mix, and finally, the easy caramel sauce.
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Step 1: In a medium saucepan, add chopped dates, baking soda and water. Place on medium heat and bring to the boil, stirring occasionally.
Step 2: Reduce heat to low, and stir for 3-4 minutes or until dates have broken down. Transfer mixture to a bowl and set aside to cool slightly.
Step 3: In a large bowl, add melted butter, caster sugar and brown sugar. Mix using a spatula or wooden spoon until combined and smooth.
Step 4: Add vanilla and egg. Stir until combined.
Step 5: Finally, add flour, baking powder and salt, and ALL the date mixture.
Step 6: Gently fold until you have a thick beautiful cake batter.
Step 7: Spoon mixture out into muffin cases and fill right to the top. It will make 10 muffins or 8 standard pudding moulds.
Step 8: Bake for 20-22 minutes or until the top springs back lightly to the touch. Poke holes into muffins.
Step 9: Make caramel. In a medium saucepan, add butter, sugar and cream and place on medium heat.
Step 10: Keep stirring until caramel is thick and creamy, approximately 5-6 minutes.
Step 11: Pour caramel sauce over each muffin. Let it soak in for five minutes. Then serve muffins with leftover caramel sauce.
Storage instructions
Storage: Keep leftover Sticky Date Puddings in an airtight container in the fridge. Cover and store caramel sauce in the fridge too.
Freezer: To freeze, cover individual Sticky Dates with plastic wrap and place in an airtight container. Simply defrost at room temperature to serve or reheat as per below. You can also freeze any leftover caramel sauce.
Reheat: To serve leftover puddings warm, simply reheat each in the microwave for 20-30 seconds. You can also reheat the caramel in the microwave, stirring every 20 seconds, or until it is returns to pouring consistency.
Jess’s recipe tips
I think you will LOVE how quick and easy this recipe is. But to ensure your Sticky Date Puddings are perfect every time, here are my best tips.
- Cook those dates: The first step of the recipe involves cooking the dates with water and baking soda is very important. This step helps to break down the dates, making them soft and jammy. Don’t rush, otherwise your dates will have large pieces of dates in them, rather then letting it blend into the batter.
- Don’t over-mix the batter: This easy method means you only need to mix all the ingredients together using a spatula or wooden spoon. Be sure not to over-mix the batter, just gently fold the batter until you can no longer see any lumps of flour.
- Watch the cook time: It’s easy to over-cook puddings and that will make them dry. Take them out as soon as a skewer inserted in the middle comes out clean.
- Don’t skimp on the caramel: Perhaps the best part of these Sticky Date Muffins is that gorgeous caramel or butterscotch sauce. Be generous with your caramel drizzle!
Frequently asked questions
Yes you can!
YES! You can use it to make one big 8 or 9-inch pudding. Cooking time will increase. Check pudding around the 35-40 minute mark.
Serve these puddings warm with plenty of warm toffee sauce. I also love to serve them with some of my Homemade Custard or a scoop of ice cream.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Sticky Date Pudding recipe
Soft and tender Sticky Date Puddings made from scratch.
Ingredients
Sticky date puddings
- 220 grams (1 and 1/4 cup) dates, pitted and roughly chopped
- 1 teaspoon baking soda
- 240 ml (1 cup) water
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted and smooth
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Caramel sauce
- 150 grams (2/3 cup) unsalted butter, roughly chopped
- 180 grams (1 cup) brown sugar
- 320 ml (1 and 1/3 cup) thickened cream or heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with large paper muffin liners with high sides (see notes below).
- In a medium-sized saucepan, add dates, baking soda and water. Place on medium heat and bring to the boil, stirring occasionally.
- Reduce the heat to low, and stir for 3-4 minutes or until dates have broken down and you have a mush of sorts. Transfer mixture to a bowl and set aside to cool slightly.
- In a large mixing bowl, add melted butter, caster sugar and brown sugar. Mix using a spatula or wooden spoon until combined and smooth.
- Add vanilla and egg. Stir until combined. Finally, add flour, baking powder and salt, and ALL the date mixture.
- Gently fold until you have a thick beautiful cake batter. Spoon mixture out into muffin cases and fill right to the top. It will make 10 muffins or 8 standard pudding moulds.
- Bake muffins for 20-22 minutes or until the top springs back lightly to the touch. Or you can insert a skewer into the middle and it comes out clean.
- While the puddings are baking, make caramel sauce. In a medium saucepan, add butter, brown sugar and cream. Place on medium heat.
- Stir continually and bring caramel to the boil, before turning down the heat to medium for a few minutes until slightly thickened. Stir through salt.
- Prick each pudding many times with a skewer (optional step). Pour 2-3 tablespoons of caramel over each pudding. Leave it for 5 minutes to soak in.
- Serve puddings by pouring over more caramel sauce. See below for storage and reheating tips.
Notes
Muffin liners: I use large paper muffin liners that I bought from Amazon. Alternatively, you can use regular muffin cases but your puddings won’t be quite so large, so you will likely get 12 or more smaller puddings. Keep in mind they will also bake faster. You can also make this into one large pudding if that’s easier, using an 8 or 9-inch muffin pan. This will likely take longer to bake.
Storage: Keep leftover Sticky Date Puddings in an airtight container in the fridge. Cover and store caramel sauce in the fridge too.
Freezer: To freeze, cover individual Sticky Dates with plastic wrap and place in an airtight container. Simply defrost at room temperature to serve or reheat as per below. You can also freeze any leftover caramel sauce.
Reheat: To serve leftover puddings warm, simply reheat each in the microwave for 20-30 seconds. You can also reheat the caramel in the microwave, stirring every 20 seconds, or until it is returns to pouring consistency.
Nutrition Information
Our favourite
Ridhima says
Writing this from India. I used this recipe to bake a cake instead of muffins and it turned out SO GOOD! Thank you for this!
Made a little change to the amount of sugar as I prefer it less sweet but the details and measurements provided here are super accurate. Also added some cinnamon to mine, and it tasted divine. Would be great if you could also add at what temperature this should be baked for amateurs like myself.
Jessica Holmes says
That’s so wonderful to hear! Do you mean what temperature to bake a cake at? I would keep it the same as listed here (step 1).
Tracy says
Thank you for this very accurate recipe! It came out super delicious & everyone loved them!
Jessica Holmes says
How wonderful to hear Tracy!
Robin says
Made a half batch of these last night as I had half an egg leftover from another recipe 😅 Made 4 perfectly sized puddings, using a jumbo muffin tin, and they were so easy and delicious. Absolutely will make again! I love that they use melted butter, and they will also be perfect to freeze and microwave for dessert as needed 🙂
Jessica Holmes says
How wonderful! Love hearing that Robin!
Angie says
Hi Jess, do you use fine table or kosher salt?
Jessica Holmes says
Hi Angie, you can use either one in this recipe!
Linda says
I made this cake for our dessert tonight and it was absolutely delicious! Baked it in an 8×8 cake tin instead of cupcakes and it turned it great. So soft, moist and easy to make! Thank you for the wonderful recipe Jess!!
Jessica Holmes says
That’s so lovely to hear Linda! Thank you for your kind feedback 🙂
April says
These sticky date puddings were an 11/10. I shared them out with my family and everyone loved these. The caramel sauce with the hint of sea salt was absolutely divine. Another Sweetest Menu favourite added to my recipe list thank you Jess.
Jessica Holmes says
Wow I love hearing that April! Thank you so much for your lovely review!
Dana says
Thanks for this timely recipe which is now on the Christmas day menu. Best wishes to you and your family during the holiday season.
Jessica Holmes says
I’m so excited you are going to make this for your Christmas celebration Dana! Hope everyone loves them!
Nanajee Travels says
This Sticky Date Pudding sounds absolutely delicious! 🍰✨ One bowl, no mixer, and all that gooey caramel sauce? Perfect for a fuss-free, indulgent treat. Can’t wait to try it!
Jessica Holmes says
I hope you love them Nanajee!
Josh says
We loved these! They were even great the next day!
Jessica Holmes says
I’m so happy to hear that Josh!