Individual Sticky Date Pudding Recipe

There is nothing more mouthwatering than this Warm Sticky Date Pudding topped with Vanilla Bean Ice Cream and sprinkled with Butterscotch Sauce. This sweet treat is uncomplicated and straightforward to prepare, making it an ideal option for chilly evenings.

Sticky Date Pudding Recipe

Everyone will want seconds of these Individual Sticky Date Puddings since they are covered with butterscotch sauce, which makes them the ideal dessert for nights when the temperature is lower.

One of my all-time favorite desserts has always been Sticky Date Pudding served with a dollop of ice cream and more butterscotch sauce; there’s a reason why it’s considered a classic! This recipe produces individual servings in muffin tins, despite the fact that pudding is traditionally served in huge bowls.

Why is this the best Sticky Date Pudding ever?

• Simple and quick to prepare!
• Individual puddings are made for the finest appearance!
• It’s perfect for cooking ahead of time and warming right before serving.
• Date pudding with the right soft and fluffy texture.
• The pudding and sauce have the perfect amount of sweetness.

Dates

Despite the fact that I’m not very fond of dates, either for their taste or their consistency, I really like eating this sweet treat. You won’t want to pass on this amazing pudding just because of the dates, so don’t allow the thought of dates put you off.

After the pudding has been cooked, the dates are pulverised (you may also choose to purée them if you like), which ensures that their flavour is not discernible. In addition to contributing wonderful flavour, sweetness, and moisture, they are responsible for the “sticky” texture that is characteristic of sticky date pudding.

Easy Sticky Date Pudding

This is the solution to your search for a straightforward and uncomplicated dessert that you may offer to your visitors. Both the puddings and the butterscotch sauce may be prepared in advance and heated up quickly and effortlessly when it is time to serve the dessert.

Mini Sticky Date Pudding

This recipe produces little puddings that are served individually. These are much simpler to serve, heat up again, and put away for later use in the freezer.

You may create this recipe into one large pudding by using a cake pan and then cutting it into slices to serve if that is what you would rather do.

What is Sticky Date Pudding

It is believed that Francis Coulson came up with the idea for the dessert dish known as Sticky Date Pudding sometime in the 1940s. Although it is known as sticky toffee pudding in the United Kingdom, this dish may be seen rather frequently in New Zealand and Australia. It doesn’t matter if you call it sticky date pudding or sticky toffee pudding; there’s no disputing the fact that this sweet dish is really wonderful!

The dessert consists of a dense date cake that is often served warm with ice cream or cream and is topped with a generous amount of a handmade butterscotch sauce that is sticky and thick. Although caramel sauce can be used in this instance as well, the butterscotch sauce is without a doubt the classic accompaniment to sticky date pudding.

What goes with Sticky Date Pudding

• Vanilla Ice Cream
• Whipped Cream

Sticky Date Pudding Ingredients

Puddings
1 1/2 cup pitted dates (200g)
1 teaspoon baking soda

1 1/4 cup (310 mL) boiling water

1 stick / 8 tbsp / 115g butter – Make sure your butter is room temperature before creaming it with the sugar.

100g Brown Sugar – 1/2 cup White sugar can be substituted, but brown sugar provides a richer caramel flavor.

2 Eggs

1 3/4 cup / 220g standard all-purpose flour Flour

1 teaspoon baking powder

1/2 teaspoon cinnamon (optional: nutmeg or crushed cloves)

Sauce with butterscotch

1 cup brown sugar (200g)

1 cup / 250ml Heavy Whipping Cream – Heavy whipping cream is preferred for a thick creamy sauce, but light or single cream can be used.

1 pound / 8 tablespoons / 115g butter

Making Sticky Date Pudding Puddings

Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Combine the dates, baking soda, and boiling water in a heat-resistant bowl. Stir everything together and set aside for 10-15 minutes to soak and soften the dates.

Mash the dates with a fork or potato masher to get a thick paste. A place to the side.

In a medium mixing bowl, combine the butter and brown sugar. With a hand mixer, cream together for 3-4 minutes, or until light and fluffy.

Crack the eggs in one at a time, mixing thoroughly after each addition.

Scrape down the sides of the bowl to ensure that all of the ingredients are combined.

After adding the dry ingredients, the mixture should be folded together for just long enough to eliminate any visible traces of dry flour.

The pudding batter should be split between a Texas muffin pan with 6 cups and a normal pan with 12 cups.

Bake the puddings for 20 to 25 minutes (15 to 18 minutes for a 12-cup pudding), or until the top is golden brown and the middle is firm but yields to light pressure.

After allowing the puddings to cool for five minutes in the pan, flip them out and place them on a cooling rack in an inverted position.

Making Butterscotch Sauce

In a small saucepan, combine the brown sugar, butter, and cream to make the butterscotch sauce.

Cook, stirring occasionally, over medium heat until boiling. Cook for another 5 minutes, until the sauce begins to boil.

Allow for a 15-minute cooling period before serving.

Making Sticky Date Pudding

Place a heated pudding on a platter and top with a scoop of vanilla ice cream to serve.

Enjoy with a few teaspoons of the butterscotch sauce!

Reheating sticky date pudding
Microwave
Each pudding should be heated for about 1 minute on high, or until steaming and hot.
Warm the sauce in 20-second spurts, stirring in between.
Oven
Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Bake for about 10 minutes, or until the puddings are heated.
Warm the sauce in a small saucepan over low heat.

Sticky Date Pudding Frequently Asked Questions

What is the distinction between sticky date pudding and sticky toffee pudding?
Nothing! The delicacy originated in the United Kingdom, but the name was changed to sticky date pudding in New Zealand and Australia, possibly due to the major component, dates. Whatever you call it, I think we can all agree it’s great!

What is the distinction between caramel and butterscotch sauce?
Caramel sauce is produced by caramelizing white sugar and then combining it with butter and cream. Brown sugar, butter, and cream are combined and heated to make butterscotch sauce. Caramel sauce tastes more like caramel, whereas butterscotch has a lighter, more toffee-like flavor.

How long will sticky date pudding keep?
The pudding and dessert can be stored in the refrigerator for up to 4 days. Store at room temperature only.

Is it possible to freeze Sticky Date Pudding?
The pudding and butterscotch sauce can both be frozen. Place the pudding and sauce in sealed containers and place in the freezer for up to 3 months.

When you’re ready to serve the dessert, let it defrost at room temperature for an hour or two before proceeding with the reheating instructions.

Can you make sticky date pudding using fresh dates?
You certainly can! If you have fresh dates, you won’t need to soak them in the baking soda/boiling water mixture. Simply chop into small pieces and mix into the batter.