Tired of being disappointed with dry, average sticky toffee pudding cakes? No longer! Say hello to the easiest recipe that makes the softest sticky toffee pudding with fresh dates and a delicious butterscotch sauce made with just 3 ingredients. It’s super simple to make and is an absolute crowd favorite.
In my opinion, there is nothing more warming on a cold winter day than a warm sticky toffee pudding jam-packed with dates and soaked in an indulgent and rich butterscotch sauce. It really beats every other winter dessert, at least for me!
The sticky toffee pudding isn’t as popular outside the UK, but it deserves all attention from around the world. The combination of butterscotch and dates is honestly a match made in heaven, and I don’t think people realize what they’re missing out on.
Dates have always been one of my favorite things to eat. They’re like a dessert on their own – sweet, chewy, and absolutely delicious, so if I ever see any dessert with dates in it, COUNT ME IN!
My encounters with sticky toffee pudding, however, how not been so pleasant. Every time I order it from any cafe or restaurant, I leave disappointed after being served a hunk of dry cake that barely tastes like dates and is douzed in overly sweet butterscotch sauce. That’s not what it’s supposed to be! I was so tired of wasting my money on these overpriced, terrible renditions of sticky toffee pudding, that I knew I had to give it my own spin.
In my head, I knew exactly what a sticky toffee pudding is meant to be – an almost chewy cake that’s JAM-PACKED with dates, so moist that you can just sink your teeth into it, and doused in a silky, smooth, and delicious butterscotch sauce that adds to the tenderness of the pudding. And guys, this recipe creates EXACTLY that.
What Makes This Sticky Toffee Pudding Recipe SO GOOD?
That’s a totally valid question, let me tell you what makes this recipe so amazing. It’s the amount of dates. Dates are the most important ingredient in sticky toffee pudding, it’s supposed to be the star ingredient. While most recipes use only a moderate amount of dates, this one is FILLED with them. You’ll taste the dates front and center in every bite.
The dates are added into the batter in a pureed form, which adds the date flavor throughout the batter while also giving the pudding that chewy, date-like texture. You can use store-bought date paste, however, I recommend making your own date puree from fresh dates as it’s more flavorful and does not have any additions. And it’s SUPER easy to make!
How To Make Homemade Date Puree
To make the date puree, choose any soft and sweet dates that you can find. I used Sukkari dates as they’re quite sweet and soften easily.
- Remove the pit from the dates before measuring, then cut them into small pieces and place them in a saucepan with water.
- Let the dates cook on medium heat for 10-15 minutes until they soften and the water almost evaporates.
- Blend the dates with the remaining water until the puree is smooth and has no chunks. The dates should blend very easily as they have already been softened.
- Let the puree cool before adding it to the batter.
This date puree can be made in advance and stored to make the process easier for you.
The Butterscotch Sauce
This butterscotch sauce is one of the easiest things to make. It’s made with only 3 ingredients – brown sugar, butter, and heavy cream (or liquid whipping cream), and follows a NO-FUSS recipe.
To make the sauce, all you need to do is dump the ingredients in a saucepan, bring the mixture to a boil, and let the sauce simmer on low heat for 2-5 minutes. Then, take the sauce of the heat and blend to make it silky smooth.
The butterscotch sauce is INTEGRAL to this sticky toffee pudding, so make sure you’re pouring it generously on your pudding – once right after baking, then again before serving. Your pudding should be soaking in syrup! That’s the best way to enjoy sticky toffee pudding.
The sauce can be made in advance and stored in the fridge for up to 10 days, and makes for the perfect topping for ice cream and cakes and tastes delicious in a cup of coffee or hot chocolate!
So, are you ready to make the most delicious sticky toffee pudding? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Sticky Toffee Pudding With Butterscotch Sauce
Equipment
- Hand whisk
- 9×11" baking pan
Ingredients
Sticky Toffee Pudding
- 325 gs pitted dates weigh without the seed
- 150 ml water
- 3 eggs
- 275 gs packed brown sugar
- 90 gs unsalted butter, melted
- 300 gs all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Butterscotch Sauce
- 150 gs unsalted butter
- 265 gs packed brown sugar
- 190 ml liquid whipping cream/heavy cream
Instructions
- Make the Date Puree: In a saucepan, add the dates and water and bring to a boil on high heat, then let it simmer on low heat for 10-15 minutes until the dates are soft, and most of the water has evaporated. Transfer the dates (with the remaining water) into a blender and blend until completely smooth. Let the date puree cool before using.325 gs pitted dates, 150 ml water
- Preheat the oven to 170 degrees Celsius and prepare the 9×11" pan with parchment paper or butter.
- Combine the dry ingredients in a bowl – flour, baking powder, baking soda, and salt.300 gs all-purpose flour, 1.5 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Add eggs and brown sugar in a separate bowl and mix using a hand whisk until combined, 2-5 minutes. Add the melted butter and mix again until combined.3 eggs, 275 gs packed brown sugar, 90 gs unsalted butter, melted
- Add the dry ingredients to the batter in 3 parts and gently fold them in using a silicone spatula after every addition until fully combined.
- Once the dry ingredients are properly incorporated into the liquid ingredients, add the cooled date puree and fold it into the batter using a silicone spatula until combined. Transfer the batter to the prepared pan and bake for 25-30 minutes, until the pudding feels firm upon touch. While the pudding bakes, make the butterscotch sauce.
- Make the Butterscotch Sauce: Add all the ingredients to a saucepan and cook on medium-high heat while stirring until the butter melts. Once the sauce starts boiling, bring the heat down and let it simmer for 2-3 minutes until the sauce thickens. Take off the heat and let it cool slightly before using.150 gs unsalted butter, 190 ml liquid whipping cream/heavy cream, 265 gs packed brown sugar
- Once the pudding is baked, poke holes in it using a fork and pour a generous amount of sauce while the cake is still hot. Let the cake soak in the sauce for 30 minutes before serving. PS: Don't forget to save some sauce for serving!
- Serve warm with a dollop of cream and extra butterscotch sauce.
Notes
- This sticky toffee pudding can be stored for up to 3 days in an airtight container in the refrigerator. Remember to heat it before serving.
- The butterscotch sauce can be stored for up to 10 days in an airtight container in the refrigerator and can be made ahead. If the sauce gets thick, heat it before serving to soften it.
This will be your new favorite recipe if you love dates and butterscotch sauce! If you give it a try, let me know how you liked it in the comments, and share it with me on Instagram!
Until next time
