Sticky Date Pudding Foolproof Recipe

Need more decadent desserts? Try my chocolate pudding cake, chocolate creme brulee, and chocolate tart next. Without a doubt, one of the highlights of living in Australia is our love of toffee pudding. Featuring a tender, delicate date-infused ‘spongecake’ oozing with warm toffee sauce, it’s easy enough to make on a random Tuesday yet fitting for your fanciest date night (no pun intended!).

Why I love this recipe

Easy to make diet-friendly. With the simplest of substitutions, you can make this pudding vegan and or gluten-free. The PERFECT texture. The pudding is moist, with a tender crumb, and the caramel sauce seeps into every crevice to infuse each bite with flavor. Easier than you think. For how fancy it looks, it’s no different than baking a cake. Simple ingredients. Aside from the dates, the rest of the ingredients are straightforward pantry staples.

Ingredients needed

Pitted dates. Essential for toffee pudding. I prefer the flavor and texture of Medjool dates. Don’t worry about soaking them, as they’ll be simmered beforehand. Milk and water. I used a combination of unsweetened almond milk and water so the pudding stays light and fluffy. Baking soda. Reacts with the flour to help the pudding rise. Unsalted butter. Use butter from a block, not a spread. Spreads tend to have added water which will affect the texture of the pudding. Dark brown sugar. Adds sweetness and a more intense toffee flavor. Self-rising flour. AKA all-purpose flour with baking powder and salt added. I made my own, but you can buy it pre-made if you prefer. If you want it to be gluten free, I’ve used the Dove Farm brand successfully.

For the sauce: Toffee pudding, also known as sticky date pudding in Australia and New Zealand, is a British dessert made of a sponge cake of dates and sugar covered in a warm toffee sauce.

Golden syrup. Golden syrup is a popular sweetener used in Australia and the United Kingdom. You can also use honey or corn syrup, or follow my homemade golden syrup recipe below. Brown sugar. For the toffee flavor. Unsalted butter. For the sauce.

How to make sticky date pudding

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. While I have successfully used honey instead of golden syrup, it has a unique flavor and texture that’s hard to replicate. Here’s how to make it at home: In a saucepan, bring 1 1/4 cups of water and 2 cups of sugar to a boil, stirring often. Once boiling, add one tablespoon of lemon juice and reduce the heat to low. Let it simmer for 50 minutes (without touching) until it’s golden in color. Continue simmering until thick, then let it cool briefly before storing it in a jar.

Arman’s recipe tips

Puree the dates. I like the texture difference you get from keeping the dates whole, but if want the pudding to be completely smooth, blend them in a blender or food processor before adding the dry ingredients. Use a different pan pan. To make one large toffee pudding, I recommend using a round 8-inch baking dish or bundt pan. Make them vegan. Use dairy-free milk and butter. Don’t overbake the puddings. The heat from the ramekins will cause them to continue to cook, so pull them from the oven as soon as a toothpick comes out with just a few moist crumbs.

Storage instructions

To store: Leftover pudding cups can be stored in the refrigerator, covered, for up to one week. Keep the remaining toffee sauce in a separate container.

Add chocolate. Add 1-2 tablespoons of cocoa powder to give the pudding a richer, slightly bittersweet flavor. Or add spices. A pinch of cinnamon, nutmeg, cardamom, or even a teaspoon of vanilla extract can seriously enhance the flavor of this pudding. Sprinkle fine sea salt on top of the pudding to bring out the naturally sweet flavors. Serve with vanilla ice cream or a dollop of whipped cream for a truly decadent dessert.

To freeze: Wrap each sticky date pudding in plastic wrap and store them and the toffee sauce in separate freezer-friendly containers. Store in the freezer for up to six months. To reheat: Microwave the pudding for 30 seconds, add the sauce, and microwave for another 30 seconds, or reheat the pudding in a preheated oven and warm the sauce in a saucepan.