Sticky Date Pudding is one of those desserts that always feels like a treat. A soft, moist sponge filled with sweet dates, drenched in warm butterscotch sauce and served with melting vanilla ice cream, it’s the kind of dessert that makes cold evenings feel cosy.
Sticky date pudding always takes me back to a winter trip to the Blue Mountains when I was at university. It was one of those bitterly cold mountain days and a group of friends and I found a small café to escape the weather. I ordered the sticky date pudding and still remember that first spoonful. It was warm, rich and covered in sauce, and at the time it felt like the most comforting thing I’d ever eaten. More than twenty years later, it’s still one of the first desserts I look for on a menu.
After years of meaning to make my own, I finally landed on this family-sized version. Baked in a single dish, it cuts beautifully into soft squares and is served warm with plenty of homemade butterscotch sauce. It’s rich, comforting and exactly the sort of dessert that deserves a scoop of vanilla ice cream alongside it.
Why You’ll Love This Sticky Date Pudding
- Soft, moist sponge packed with dates.
- Rich homemade butterscotch sauce.
- Baked in one dish and easy to serve.
- Perfect for dinner parties, family gatherings or Sunday lunch.
- Can be made ahead and reheated.
- Even better with vanilla ice cream.
Watch How to Make Sticky Date Pudding
If you’d like to see the texture of the finished pudding before you make it yourself, watch the video below.
Ingredients Explained
Dates
Dates are what make this pudding so distinctive. Once soaked, they soften beautifully and create the rich, moist texture that Sticky Date Pudding is famous for. There’s no need to purée them completely—leaving a little texture gives the finished pudding more character.
Bicarbonate of Soda
Bicarbonate of soda softens the dates while also helping create a light, tender sponge.
Butter
Butter gives both the pudding and the butterscotch sauce their rich flavour.
Brown Sugar
Brown sugar adds caramel notes that work perfectly with the dates and creates the deep flavour in the sauce.
Eggs
Eggs provide structure while keeping the sponge soft and tender.
Vanilla Extract
Vanilla complements both the dates and the butterscotch without overpowering them.
Self-Raising Flour
Self-raising flour gives enough structure for the pudding to hold together while keeping the crumb soft and moist.
Thickened Cream
Cream transforms the butter and brown sugar into a silky butterscotch sauce.
Golden Syrup
A little golden syrup deepens the caramel flavour and helps give the sauce its glossy finish.
Pro Tips
- Don’t discard the soaking liquid from the dates. It becomes part of the batter and helps create the pudding’s signature moist texture.
- Mash the softened dates lightly rather than turning them into a completely smooth purée.
- Line your baking dish with baking paper if you’d like to lift the pudding out or cut particularly neat squares.
- Start checking the pudding after about 35 minutes. Sticky date pudding is at its best when it’s just cooked through.
- Spoon a little warm butterscotch sauce over the pudding after baking and let it rest for 10 minutes before serving.
- Warm the remaining sauce before serving if you’ve made it ahead.
- Serve with good-quality vanilla ice cream.
Storage
Store leftover Sticky Date Pudding covered in the refrigerator for up to 4 days.
Store the butterscotch sauce separately in an airtight container in the refrigerator.
Make Ahead
Sticky Date Pudding is an excellent make-ahead dessert.
Bake the pudding a day in advance, then gently reheat individual portions or the entire dish before serving. Warm the sauce separately and pour over just before serving.
Freezing
The pudding freezes well for up to 3 months.
Wrap individual portions well or freeze larger pieces in an airtight container.
The butterscotch sauce can also be frozen separately. Defrost overnight in the refrigerator and gently reheat before serving.
Frequently Asked Questions
Can I make Sticky Date Pudding ahead of time?
Yes. It’s actually an ideal make-ahead dessert because it reheats beautifully.
What type of dates should I use?
Regular dried pitted dates are perfect for this recipe.
Why are the dates soaked before being added to the batter?
Soaking softens the dates, making them easier to incorporate while helping create the pudding’s wonderfully moist texture.
Can I bake this in a different dish?
Yes. A similar-sized baking dish will work, although baking time may vary depending on its depth.
Can I make the butterscotch sauce in advance?
Absolutely. Store it in the refrigerator and gently reheat before serving.
How do I know when the pudding is ready?
The centre should spring back lightly when touched and a skewer inserted into the middle should come out with a few moist crumbs attached.
Final Thoughts
Sticky Date Pudding has earned its place as a classic for good reason. It’s simple to make, incredibly comforting and always feels like a special dessert, even though it starts with everyday pantry ingredients.
Served warm with homemade butterscotch sauce and melting vanilla ice cream, it’s the sort of dessert that encourages everyone to linger around the table just a little longer. Whether you’re making it for family, friends or simply because you’re craving a proper winter pudding, I hope it becomes one you’ll come back to again and again.
Classic Sticky Date Pudding with Butterscotch Sauce
Equipment
- 20 x 30cm baking dish
- baking paper
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium saucepan
- Rubber spatula
Ingredients
Date Mixture
- 300 g pitted dates roughly chopped
- 300 ml boiling water
- 1 tsp bicarbonate of soda
Pudding
- 125 g unsalted butter softened
- 180 g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- ¼ tsp salt
Butterscotch Sauce
- 125 g unsalted butter
- 250 g brown sugar
- 300 ml thickened cream
- 1 tbsp golden syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Prepare the Dates
- Place the chopped dates into a heatproof bowl. Pour over the boiling water and stir through the bicarbonate of soda.
- Leave to stand for 20 minutes, then mash lightly with a fork or potato masher. Do not drain. Keep all of the soaking liquid.
Make the Pudding
- Preheat oven to 170°C fan-forced.
- Grease and line a 20 x 30cm baking dish with baking paper, leaving some overhang on the long sides.
- Beat the butter and brown sugar until pale and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Fold through the self-raising flour and salt until just combined.
- Add the date mixture, including all the soaking liquid, and stir until evenly incorporated.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–42 minutes, or until the centre springs back lightly when touched and a skewer inserted into the middle comes out with a few moist crumbs attached.
Make the Butterscotch Sauce
- While the pudding is baking, place the butter, brown sugar, cream, golden syrup, vanilla and salt into a medium saucepan.
- Warm gently over medium heat, stirring regularly, until the butter has melted and the sugar has dissolved.
- Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until smooth, glossy and slightly thickened.
Finish and Serve
- When the pudding comes out of the oven, spoon approximately ⅓ cup of the warm butterscotch sauce evenly over the surface.
- Leave to stand for 10 minutes.
- Cut into squares and serve warm with vanilla ice cream and the remaining butterscotch sauce.
Notes
- Do not drain the dates after soaking. The soaking liquid is part of the batter.
- Do not overbake the pudding. It should be soft, moist and just cooked through.
- If the butterscotch sauce looks grainy at first, keep it over gentle heat and stir until the sugar dissolves.
- Store leftover pudding covered in the refrigerator for up to 4 days.
- Store the sauce separately and gently reheat before serving.
- The pudding can be frozen for up to 3 months.
Nutrition
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