Best Sticky Date Pudding Recipe

In Australia, few desserts spark as much comfort and nostalgia as a warm, indulgent sticky date pudding. Rich, spongy, and soaked in luscious butterscotch sauce, it’s a dessert that’s earned its place at dinner tables, cafés, and dessert bars across the country.

While it’s a go-to favorite at Melbourne’s own Desserts By Night, known for their signature Sticky Date Pudding, this classic treat is surprisingly simple to recreate at home. Whether you’re preparing it for guests or just craving a personal sweet fix, the best sticky date pudding recipe delivers all the cozy, caramel-soaked goodness without the fuss.

In this guide, we’ll walk you through the best sticky date pudding recipe—easy enough for beginners, delicious enough to rival restaurant-style desserts, and made with pantry staples you likely already have at home.

What Is Sticky Date Pudding?

Sticky date pudding—also known in some places as sticky toffee pudding—is a moist sponge dessert made with finely chopped dates and drenched in a rich butterscotch or caramel sauce. Often served warm and paired with vanilla ice cream or custard, it’s a sweet, comforting dish that delivers a perfect balance of depth, richness, and texture.

While this dessert has roots in British cuisine, sticky date pudding has become a beloved staple in Australia, especially during cooler months or festive gatherings. It’s a regular feature on restaurant menus and a signature offering at Melbourne’s Desserts By Night, where it’s served with silky sauce, ice cream, and a modern twist.

Many people wonder: Is sticky date pudding the same as sticky toffee pudding? They’re nearly identical in preparation and taste—“sticky toffee pudding” is simply the name more commonly used in the UK, while “sticky date pudding” is favored in Australia. Both share the same comforting flavor profile, making them interchangeable in most recipes.

Want to explore more iconic Aussie desserts? Check out our guide to Australia’s Most Popular Desserts.

Ingredients You’ll Need

To make the best sticky date pudding recipe, you’ll need a few pantry staples and, of course, a generous handful of quality dates. Here’s everything you’ll need for a traditional version, along with simple swaps for vegan-friendly baking.

For the Pudding:

• 200g (1 cup) pitted dates (Medjool dates preferred for their softness and natural sweetness)
• 1 tsp baking soda
• 250ml (1 cup) boiling water
• 60g (1/4 cup) unsalted butter (or dairy-free butter for vegan version)
• 150g (3/4 cup) brown sugar
• 2 large eggs (or flax eggs for vegan option)
• 180g (1 1/4 cups) self-raising flour
• 1 tsp vanilla extract
• Pinch of salt

For the Sticky Date Pudding Sauce:

• 150g (3/4 cup) brown sugar
• 300ml (1 1/4 cups) thickened cream (use coconut cream for vegan)
• 100g (1/2 cup) unsalted butter
• 1 tsp vanilla extract

Ingredient Tips:

• Why Medjool Dates? Their soft texture and deep caramel-like flavor make them ideal for sticky date pudding. If using regular dried dates, soak them longer and chop finely for smooth blending.
• Baking Soda Boost: This helps soften the dates and gives the pudding its tender, moist crumb.
• Vegan Swap Friendly: Replace eggs with flaxseed meal (1 tbsp flaxseed + 3 tbsp water = 1 egg), and swap butter and cream with coconut-based alternatives.

Planning to serve this at a gathering? Make a larger batch and explore our tips for freezing sticky date pudding in the FAQ section below.

Step-by-Step Sticky Date Pudding Recipe Guide

1. Prep the Dates

• Chop 200g of pitted Medjool dates and place in a bowl.
• Pour 1 cup (250ml) of boiling water over the dates and stir in 1 tsp baking soda.
• Let this mixture sit for 10–15 minutes to soften the dates.

Tip: For a smoother texture, blend the soaked dates into a purée after they’ve cooled slightly.

2. Make the Batter

• Preheat the oven to 180°C (350°F). Grease and line a baking dish (20x20cm for one large pudding or ramekins for individual serves).
• In a large bowl, beat 60g butter and 150g brown sugar until light and fluffy.
• Add 2 eggs, one at a time, mixing well after each.
• Stir in the vanilla extract and date mixture (including the water).
• Fold in 180g self-raising flour and a pinch of salt until just combined—do not overmix.

Texture Tip: The batter should be thick but pourable. Overmixing can make the pudding dense instead of spongy.

3. Bake

• Pour the batter into your prepared pan or ramekins.
• Bake for 30–35 minutes (20–25 minutes for individual servings) or until a skewer inserted into the center comes out clean.

4. Make the Sticky Sauce

While the pudding bakes, combine the following in a saucepan over medium heat:

• 150g brown sugar
• 300ml thickened cream
• 100g butter
• 1 tsp vanilla extract

Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 5–7 minutes).

Flavor Tip: Add a pinch of sea salt or a splash of bourbon for extra depth.

5. Serve

• Spoon warm sauce generously over the freshly baked pudding.
• Serve with vanilla ice cream, custard, or whipped cream—your choice!

Entertaining? Bake in individual ramekins for elegant single portions. Leftovers reheat beautifully with a splash of cream and a drizzle of sauce.

Making the Perfect Sticky Date Sauce

No sticky date pudding is complete without a silky, indulgent sauce. It’s what transforms this dessert from good to unforgettable.

Ingredients:

• 150g brown sugar
• 300ml thickened cream
• 100g unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the brown sugar, cream, and butter.
2. Stir over medium heat until the butter has melted and the sugar dissolves completely.
3. Bring to a gentle simmer and cook for about 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Remove from heat, stir in the vanilla extract, and serve warm.

Tips for Flavor & Texture:

• Consistency check: The sauce should coat the back of a spoon—smooth and pourable, not too runny or thick.
• Balancing sweetness: If it’s too sweet, a tiny pinch of salt can cut through the richness beautifully.
• Serving tip: Always serve warm; reheat gently before pouring over the pudding.

Optional Twists:

• 🍊 Orange Zest: Adds a citrusy brightness that pairs well with dates.
• 🥃 Splash of Bourbon: For a deeper, grown-up flavor—especially nice during the holidays.
• 🌿 Fresh Rosemary or Thyme: For a subtle herbaceous undertone (just a hint!).

Serving Suggestions For sticky date pudding

Once your sticky date pudding is baked and that luscious sauce is ready, it’s all about how you serve it. The right pairing and presentation elevate this dessert from simple to stunning.

Perfect Pairings:

• Vanilla Ice Cream: The classic combo—cold ice cream melting into warm pudding and sauce is pure bliss.
• Pouring Custard: A velvety custard balances the richness and adds creamy depth.
• Whipped Cream: Light and airy, it adds a delicate contrast without overpowering.

At Desserts By Night, our Sticky Date Pudding is paired with vanilla bean ice cream and caramel mascarpone for a next-level finish.

Presentation Tips

• For individual servings, use ramekins or cut squares neatly from a larger pudding.
• Warm the sauce just before serving so it pours smoothly and glistens over the top.
• Plate with purpose: drizzle extra sauce around the dessert or pour tableside for a dramatic effect.

Tasty Garnishes

• Chopped Toasted Walnuts or Pecans: Add a bit of crunch to contrast the soft sponge.
• Caramel Drizzle or Extra Sauce: Because there’s no such thing as too much sauce.
• Edible Flowers or a Dusting of Icing Sugar: For a refined, dinner-party-worthy touch.

Storage and Reheating Tips For Sticky Date Pudding

Storing Leftovers:

• Store cooked pudding in an airtight container in the fridge for up to 4 days.
• Keep the sauce separate in a small container and refrigerate.

Reheating

• Microwave: Warm individual portions for 30–40 seconds; heat the sauce separately and pour over.
• Oven: Cover with foil and heat at 160°C (320°F) for 10–15 minutes to retain moisture.

Freezing

• Sticky date pudding freezes well for up to 3 months.
• Wrap slices or portions tightly in cling wrap, then in foil.
• Thaw overnight in the fridge, then reheat as above for best results.

Tip: Freeze extra sauce separately in a small airtight container—it reheats beautifully!

Note: This recipe is inspired by widely trusted sources and adapted for home cooks who love a classic, no-fuss version of sticky date pudding. It’s shared in good faith for informational and culinary enjoyment. Always adjust ingredients or consult a professional if you have specific dietary concerns or allergies.

Conclusion

Making sticky date pudding at home is a delightful journey that ends with a comforting, nostalgic treat. From the rich, caramel-like dates to the velvety butterscotch sauce, every bite is pure joy. We hope this recipe inspires you to create your own warm and cozy moments.

Give it a try and share your experiences with us! We’d love to hear your stories, tips, and any creative twists you add. Your feedback helps build a community of home bakers who love this classic dessert as much as we do. Happy baking! 😊

For more reference: Sticky Date Pudding Recipe Full Guide

Also read: late night dessert melbourne cbd & best desserts cozy night in

FAQs on How to Make Sticky Date Pudding

Is sticky toffee pudding better with custard or ice cream?

Both custard and ice cream are excellent choices! Custard adds a velvety richness, while ice cream provides a refreshing contrast. It ultimately depends on your preference—try both and see which you enjoy more!

Why is baking soda used in sticky toffee pudding?

Baking soda helps soften the dates and gives the pudding its tender, moist crumb. It reacts with the boiling water to create a light and fluffy texture.

Can I use Medjool dates for sticky date pudding?

Yes, Medjool dates are ideal for sticky date pudding due to their soft texture and deep caramel-like flavor. If using regular dried dates, soak them longer and chop finely for smooth blending.

Can you freeze sticky date pudding?

Absolutely! Sticky date pudding freezes well for up to 3 months.

How can I make a vegan version of sticky date pudding?

To make a vegan version, replace eggs with flaxseed meal (1 tbsp flaxseed + 3 tbsp water = 1 egg) and swap butter and cream with coconut-based alternatives.

What’s the best way to reheat sticky date pudding?

Reheat individual portions in the microwave for 30–40 seconds or cover with foil and heat in the oven at 160°C (320°F) for 10–15 minutes to retain moisture. Always reheat the sauce separately.

Can I prepare the pudding in advance for a dinner party?

Yes, you can prepare the pudding a day ahead. Store it in an airtight container in the fridge and reheat just before serving.