Sticky Date Pudding with Caramel Sauce

The ultimate rich Sticky Date Pudding with Caramel Sauce recipe... this is an all-time classic favourite, and the perfect winter comfort food!

Sticky date pudding with caramel sauce is such a CLASSIC dessert recipe... it's 100% old school, simple and totally delicious! My Mum used to make this ALL the time when we were growing up and I'd always go back for seconds. It's still one of my favourite winter pudding recipes. 

Old fashioned desserts remain favourites over the years mainly because of two reasons - one, they taste so good... and two, they're simple and budget-friendly. Both sound like good enough reasons for me!

Whether you fancy a crunchy apple crumble, or a creamy lemon delicious, a fudgy self-saucing chocolate pudding, or even a bowl of golden syrup dumplings. Add a scoop of ice cream melting over the top, and these classic desserts will warm you from the inside out!

Why You're Going To Love This Recipe

When you have the oven on for dinner, it's easy to pop this pudding in to bake as well. PS. It smells simply divine when cooking too!

• The pudding batter is mixed in a food processor or Thermomix in no time!
• Always a popular dessert - with a sweet date sponge and a smooth butterscotch sauce drizzled over, just add a scoop of ice-cream or a dollop of cream on top for the ultimate comfort dessert!
• No fancy ingredients - as long as you have a packet of dates on hand, all the other ingredients are basic pantry/baking items.
• Great for a crowd - being an irresistibly rich dessert, this sticky date pudding with caramel sauce is the perfect dessert to share as you only need a small serve (or two!)
• Make ahead - the pudding and sauce can be made ahead of time and reheated just before serving.
• Conventional and Thermomix - I have included instructions for both methods in the recipe card below.

What You Need

Basic baking ingredients and dates are all that's required for this sticky date pudding with caramel sauce.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Date Pudding

• Pitted dates - dried dates are easily purchased from the supermarket, and are reasonably inexpensive to buy.
• Water - boiling.
• Bicarbonate of soda - in Australia, we often refer to this as bicarb soda, whereas overseas it is often known as baking soda.
• Butter - I recommend using real, salted or unsalted butter rather than margarine or butter substitutes, for the very best flavour and texture.
• Caster sugar - dissolves more easily with other ingredients than regular granulated sugar.
• Brown sugar - choose either regular light brown sugar or dark brown sugar. Dark brown sugar will give an even richer caramel flavour.
• Eggs - 2 large eggs (approx 60g), at room temperature.
• Vanilla extract.
• Self-raising flour - also known as self-rising flour. You can use store-bought self-raising flour or make your own using my homemade self-raising flour recipe.

For The Caramel Sauce

• Brown sugar - once again, use either light or dark brown sugar.
• Cream - thickened or heavy cream.
• Vanilla extract - use a good quality vanilla that has been extracted from the vanilla bean, such as Queen's brand, not a synthetically flavoured imitation vanilla essence.
• Butter.
• Salt - just a pinch.

Equipment Required

Sticky date pudding with caramel sauce is too hard to resist with it's rich and sweet flavours....

• Baking dish - I used a 23 cm round baking dish, greased.
• Food processor or Thermomix. If you don't have a food processor or Thermomix, you can still make this pudding in a large bowl with hand-held beaters.
• Saucepan - for making the caramel sauce in.
• Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

This decadent dessert, also known as Sticky Toffee Pudding in the UK, is typically served with a butterscotch (caramel) sauce, vanilla custard, cream or ice-cream!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cook The Dates

Firstly, preheat your oven to 180 degrees celsius (fan-forced). Grease the base and sides of a deep 23cm baking dish and set this aside.

Place the dates, boiling water and bicarbonate of soda into a food processor (or Thermomix) and leave this to sit for 5 minutes.

NOTE: If you don't have a food processor or Thermomix, you can still make this pudding in a large bowl with hand-held beaters or a stand mixer.

Step 2 - Add Butter And Sugars

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.

Step 3 - Add The Eggs And Flour

Add the eggs, vanilla extract and self-raising flour and mix for 10-15 seconds.

Scrape and repeat for a further 5 seconds.

Pour the batter into the prepared baking dish and bake for 35-40 minutes or until the pudding springs back when touched in the centre. 

Step 4 - Make The Caramel Sauce

Place the brown sugar, thickened cream, vanilla extract, butter and salt into a medium sized saucepan.

Bring to the boil over a medium heat and then reduce heat and simmer for 2 minutes. The mixture will thicken slightly, and will continue to thicken on cooling.

Cut wedges of the sticky date pudding and serve with a generous drizzle of caramel sauce and a scoop of vanilla ice-cream. 

Expert Tips

A few little tips to make your sticky date pudding with caramel sauce the very best!

• Pour the sauce over the pudding while it is still hot. This help the sauce to be absorbed well giving the pudding a gooey, sticky texture.
• Serve warm - with a big scoop of vanilla ice cream, lashings of whipped cream or some vanilla custard. Or all three!
• If you don't have a food processor or Thermomix, you can still make this pudding in a large bowl with hand-held beaters or a stand mixer.
• Storing - sticky date pudding (and the caramel sauce) will keep in the fridge in an airtight container for around 4-5 days.
• Freezing - place the cooled pudding and sauce into separate airtight containers and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before reheating and serving.

FAQ's

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Wrap yourself up in these comforting winter desserts - there's very good reason why they are still firm family favourites!

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