The Ultimate Easy Sticky Date Pudding with Caramel Sauce

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

A serve of pudding on a plate, with ice cream melting over.

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!

Caramel sauce being drizzled over date sponge pudding.Caramel sauce being drizzled over date sponge pudding.

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.
Baked date pudding in a round white baking dish.Baked date pudding in a round white baking dish.

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

Ingredients for the sticky date pudding.Ingredients for the sticky 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

Ingredients for the caramel sauce.Ingredients 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.

Dates and water in a thermomix jug.Dates and water in a thermomix jug.

Step 2 – Add Butter And Sugars

Add the butter, caster sugar and brown sugar and process for 20 seconds or until smooth.

Butter and sugars added to the dates in the jug.Butter and sugars added to the dates in the jug.

Scrape down the sides of the food processor and repeat for a further 10 seconds.

Dates, butter and sugars processed in a Thermomix jug.Dates, butter and sugars processed in a Thermomix jug.

Step 3 – Add The Eggs And Flour

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

Eggs and flour added to the bowl.Eggs and flour added to the bowl.

Scrape and repeat for a further 5 seconds.

The date sponge pudding mix blended.The date sponge pudding mix blended.

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. 

Sticky date pudding mixture poured into a round baking dish.Sticky date pudding mixture poured into a round baking dish.

Step 4 – Make The Caramel Sauce

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

Ingredients for caramel sauce placed in a pot.Ingredients for caramel sauce placed in a pot.

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.

Caramel sauce being stirred in a saucepan.Caramel sauce being stirred in a saucepan.

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

Overhead shot of a wedge of sticky date pudding and ice cream, with some on a spoon.Overhead shot of a wedge of sticky date pudding and ice cream, with some on a spoon.

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.
Looking down on a wedge of sticky date pudding drizzled with caramel sauce and a scoop of ice cream on top.Looking down on a wedge of sticky date pudding drizzled with caramel sauce and a scoop of ice cream on top.

FAQ’s

Can I make this pudding ahead of time?

Yes, you can. Make the puddings and sauce a day or two ahead of when required, keep in the fridge ready to reheat and serve.
This makes it a great, stress-free dessert that will be loved by all!

How to reheat sticky date pudding with caramel sauce

To reheat, place the sticky date pudding in a baking dish and cover with aluminium foil. Reheat at 180 degrees celsius (fan forced) for 8-10 minutes, or until heated through.
Alternatively, microwave the pudding until steaming hot.
The sauce can be reheated in a small saucepan over low heat, until hot, then poured over the pudding.

Can I make this as individual serves?

Most definitely! The thing I love the most about this recipe is that you can choose to make it as one whole large pudding (like I’ve done here), or you can make small individual puddings in ramekins (just like in this recipe). 
A whole pudding is so simple, but there really is something so good about an individual dessert (ahem… no sharing required!)

A scoop of vanilla ice-cream placed on top of a wedge of date sponge pudding.A scoop of vanilla ice-cream placed on top of a wedge of date sponge pudding.

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. 

A forkful of moist sticky date pudding with caramel sauce and a scoop of vanilla ice cream.A forkful of moist sticky date pudding with caramel sauce and a scoop of vanilla ice cream.

Sticky Date Pudding with Caramel Sauce

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

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Course: Dessert

Cuisine: pudding, winter recipes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 10 serves

Calories: 510kcal

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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

RECIPE NOTES & TIPS

  • Make ahead of time – the puddings and sauce can be made a day or two before required. Keep in the fridge, ready to reheat and serve.
  • 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!
  • To make individual serves in ramekins rather than one large pudding, use this recipe,  the cooking time will be adjusted to the smaller serves too.
  • 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.
  • To reheat – place the pudding in a baking dish and cover with aluminium foil. Reheat at 180 degrees celsius (fan forced) for 8-10 minutes, or until heated through. Alternatively, microwave the pudding until steaming hot.
    The sauce can be reheated in a small saucepan over low heat, until hot, then poured over the pudding.
  • 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.

Nutrition

Calories: 510kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 298mg | Potassium: 227mg | Fiber: 2g | Sugar: 49g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.8mg





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