When it comes to cosy winter desserts, nothing beats a big spoonful of sticky date pudding with caramel sauce. This soft, spongy pudding is packed with rich date flavour, drenched in a golden butterscotch-style sauce, and best served with a big scoop of vanilla ice cream. Whether you’re baking it for a dinner party or just a chilly night at home, this classic Aussie dessert never disappoints.
If you love comforting winter desserts like my golden syrup dumplings or apple sponge pudding, this recipe needs to be on your must-bake list!
So delicious and easy to make, definitely my go-to sticky date recipe.
- Amanda
Sticky date pudding (also known as sticky toffee pudding) is an old-fashioned favourite that’s stood the test of time. The magic lies in the soaked dates, which melt into the batter creating a rich caramel flavour and super-moist texture. Drizzle over that silky caramel sauce, and you’ve got the ultimate winter indulgence.
Unlike some recipes that only give you one method, I’ve included both conventional and Thermomix instructions, so you can whip it up however suits you best. Plus, the batter comes together in minutes, and the sauce is foolproof!
Love easy desserts? You’ll also enjoy my classic apple crumble or self-saucing chocolate pudding.
Why You're Going To Love This Recipe
- Quick & easy – just 20 minutes prep, the oven does the rest.
- Foolproof caramel sauce – rich, buttery and so good you’ll want to eat it with a spoon.
- Make ahead friendly – prepare the pudding and sauce a day or two before, then just reheat.
- Freezer-friendly – stash leftovers for an easy dessert down the track.
- Both conventional & Thermomix methods – no matter your kitchen setup, you’re covered!
Jump to:
Pudding Ingredients
Basic baking ingredients and dates are all that's required for this sticky date pudding You’ll only need pantry staples for this recipe. Here are the only ingredients worth a special mention:
- Pitted dates – the key to that deep caramel flavour. Make sure they’re soft; if they’re a bit dry, soak them well.
- Bicarbonate of soda (baking soda) – added to the dates to help them break down and create a fluffy pudding texture.
- Brown sugar – essential for that caramel depth in both the pudding and sauce.
Variations
- Gluten-Free Option – swap the self-raising flour for a gluten-free self-raising blend.
- Mini Sticky Date Puddings – to make mini cakes, divide the batter into ramekins or muffin tins and bake for 15–20 min.
- Nutty Twist – fold through ½ cup of chopped pecans or walnuts for a crunchy surprise.
- Toffee Sauce - For a richer, thicker sauce with a deep toffee flavour, simply cook your sauce for a few minutes longer.
- Extra Saucy – double the caramel sauce recipe (you’ll thank me later!).
How To Make Sticky Date Pudding
This sticky date pudding recipe is so simple to make – follow these easy steps.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Soak dates – combine dates, boiling water and bicarb soda in a food processor. Let sit for 5 minutes.
- Step 2: Blend – add butter and sugars, then process the date mixture until smooth.
- Step 3: Stir through the eggs, vanilla and flour. Blend briefly until just combined.
- Step 4: Bake – pour into a baking dish or pan and bake 35–40 minutes or until springy in the centre.
- Step 5: Make sauce – simmer butter, brown sugar, cream, vanilla and salt for 2 minutes.
- Step 6: Serve – slice pudding, pour over warm caramel butterscotch sauce and add a scoop of ice cream.
Top Tip
Pour the caramel sauce over the pudding while it’s still hot – it soaks in beautifully and makes the pudding extra sticky and sweet!
Recipe Tips
- Soften dry dates – if your dates are firm, soak them a little longer to avoid lumps.
- Don’t overmix – just mix until combined to keep the pudding soft.
- Make ahead – pudding and sauce can be made up to 2 days in advance.
- Serving suggestion – try it with custard, whipped cream, or all three!
- Reheating – cover pudding with foil and reheat at 180°C for 8–10 minutes, or microwave individual portions.
- Freezing – freeze pudding and sauce separately for up to 3 months. Thaw overnight before reheating.
- Mini puddings – reduce baking time to 15–20 minutes if using ramekins.
- No food processor? – use a stick blender or mash dates with a fork, then mix by hand or stand mixer.
Sticky Date Pudding FAQs
Yes! Bake the pudding and make the sauce up to 2 days before. Store separately in the fridge and reheat before serving.
Absolutely. Freeze both pudding and sauce in airtight containers for up to 3 months.
Simmer it a little longer to reduce and thicken, or add a tiny pinch of extra brown sugar.
More Winter Dessert Recipes
Wrap yourself up in these comforting winter desserts - there's very good reason why they are still firm family favourites!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Sticky Date Pudding
Ingredients
- 220 g pitted dates
- 250 g water
- 1 teaspoon bicarbonate of soda
- 100 g butter
- 110 g (½ cup) caster sugar
- 50 g (¼ cup) brown sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 225 g (1½ cups) self-raising flour
For the caramel sauce
- 200 g brown sugar
- 200 g thickened cream
- 2 teaspoon vanilla extract
- 100 g butter
- pinch of salt
- vanilla ice-cream to serve, optional
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
- Place dates, boiling water and bicarbonate of soda into a food processor and leave for 5 minutes.
- Add the butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
- Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
- Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture springs back when touched in the centre.
- To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.
- Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish.
- Place dates, boiling water and bicarb soda into the Thermomix bowl. Leave for 5 minutes.
- Add butter, caster sugar and brown sugar and mix for 10 seconds on Speed 6. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Add the eggs, vanilla extract and self-raising flour to the bowl and mix for 5 seconds on Speed 6. Scrape and repeat for a further 5 seconds.
- Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture springs back when touched in the centre.
- To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract, butter and salt into the Thermomix bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).
- Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream.
Notes
- Pour the caramel sauce over the pudding while it’s still hot – it soaks in beautifully and makes the pudding extra sticky!
- Soften dry dates – if your dates are firm, soak them a little longer to avoid lumps.
- Don’t overmix – just mix until combined to keep the pudding soft.
- Make ahead – pudding and sauce can be made up to 2 days in advance.
- Serving suggestion – try it with custard, whipped cream, or all three!
- Reheating – cover pudding with foil and reheat at 180°C for 8–10 minutes, or microwave individual portions.
- Freezing – freeze pudding and sauce separately for up to 3 months. Thaw overnight before reheating.
- Mini puddings – reduce baking time to 15–20 minutes if using ramekins.
- No food processor? – use a stick blender or mash dates with a fork, then mix by hand or stand mixer.
Amanda says
So delicious and easy to make, definitely my go to sticky date recipe.
Ellise says
Hi, I was wanting to make the caramel sauce from this recipe but was curious in knowing how long the sauce will stay good before going off.
Thanks :))
Lucy says
Hi there, this recipe might help: https://bakeplaysmile.com/how-to-make-salted-caramel-sauce/ - you can keep the sauce in a sterilised jar in the fridge for up to 2 weeks.
C says
Just wondering what the difference between this sticky date pudding and the other one you posted are? Trying to make a nice dessert for a dinner party
Thanks
Lucy says
Hi there, do you mean the individual ones?? If so, they're the same recipe - just cooked for different times. xx
Kate says
Made these last night. I love sticky date pudding. My boyfriend isn't a fan (too much fruit, he says). Well, I made these into individual servings and they were the most amazingly soft and scrumptious sticky dates I have ever made. Safe to say, old mate has changed his mind about sticky date after having this. Cannot recommend highly enough!
Lucy says
Yay!!! That's so great to hear!!
Kate Berkey says
I was looking for a pudding recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this
Lucy Mathieson says
Yay! I'm so thrilled to hear that! xx