Indulging in a warm and luscious dessert is one of life’s simple pleasures, and only a few treats can rival the timeless appeal of a Sticky Date Pudding: A Tried and true Classic. Simple it maybe, the Sticky Date Pudding has endured for a reason. Easy to make with just a few ingredients resulting in a delightful dessert that’s hard to beat. So why is it called a pudding and not a cake? Traditionally, puddings referred to rustic and homely desserts and it has carried on to this day. But no matter what you call it, it has become a favourite of many.

Sticky Date Pudding traces it’s humble origins to Britain during the mid 20th century. It is also known as Sticky Toffee Pudding when dates were substituted for toffee. Over the years, this dessert has become a classic choice as a delicious finale for a winter dinner. Regardless, it’s wonderful at any other time of the year. Love dates? Here’s my recipe for a gorgeous Date and Walnut Loaf.

The recipe below is a scaled down version of the Sticky Date Pudding I used to make while I was working at a Bistro. One of the two desserts, (Triple Chocolate Brownie was the other one) that was always on the dessert menu, no matter the season. It has a lot less sugar than most recipes, the idea is, you add as much sweetness when you serve it with extra Butterscotch sauce. Also,the dates should have provided most of the sweetness anyway. And while you’re here, please say hello via the comments section below, I would love to hear from you.

What you need to make Sticky Date Pudding

Fridge and Pantry – Butter,Eggs,Brown Sugar, Self Raising Flour, Baking Soda (Bicarbonate)and pitted Dates. Instant coffee granules (or a shot of espresso) is optional but I believe it adds an extra layer of richness and complements the dates perfectly.
For the Butterscotch Sauce- You need cream, brown sugar and a bit of Butter.

Easy does it…

Begin by soaking the pitted chopped dates with boiling water, then add baking soda. This is to soften the dates. Add the coffee granules if using. let this sit for about 10 minutes.
In a separate bowl, whisk the eggs and brown sugar until light and fluffy. Add the melted butter and dates. Mix until well combined and the dates are mushy. You can either do this by hand or use a mixer, it’s up to you.
Fold in the self raising flour until just combined. Pour the batter into a lined 20cm round pan or a square pan with similar volume. Bake in a 175°C preheated oven for about 45 minutes.
Meanwhile make the Butterscotch Sauce by combining all the ingredients in a small saucepan. Heat on medium until slightly thickened and smooth.
Once the cake is done, drizzle a quarter of the Butterscotch Sauce over the top of the warm cake. Serve the rest of the Butterscotch Sauce on the side.

Variations:

Serve warm with the rest of Butterscotch Sauce on the side with optional Vanilla Ice Cream.
Add a handful of chopped nuts like roasted Pecans or Walnuts on top of the cake before baking.
Add a teaspoon of Cinnamon or Cardamom for an exotic taste.
Can be frozen for a month. Leave to defrost in the fridge and warm up for a few minutes in the microwave.
May also be baked in muffin tins or small Bundt pans to make individual servings.