Best Ever Sticky Date Pudding Recipe With Butterscotch Sauce

This sticky date pudding recipe is rich, moist, and topped with a heavenly butterscotch sauce. The ultimate comfort dessert easy to make and perfect for any occasion.

Why You’ll Love This Sticky Date Pudding

Looking for the best sticky date pudding recipe? You’ve found it. This traditional British dessert has become an Aussie favourite for good reason, it’s soft, spongy, full of caramel flavour, and drenched in a buttery butterscotch sauce. Whether you’re entertaining or craving comfort food, this pudding never disappoints.

Ingredients

For the Sticky Date Pudding:

• 250g pitted dates, chopped
• 1 tsp bicarbonate of soda (baking soda)
• 1 ½ cups (375ml) boiling water
• 100g unsalted butter, softened
• 1 cup (220g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ¾ cups (220g) self raising flour

For the Butterscotch Sauce:

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

How to Make Sticky Date Pudding

Step 1: Preheat and Prep

Preheat your oven to 180°C (160°C fan-forced). Grease and line the base of a 20cm square or round cake tin.

Step 2: Soften the Dates

Place chopped dates and bicarb soda in a bowl. Pour over boiling water. Let sit for 10 minutes to soften.

Step 3: Mix the Batter

In a large bowl, beat butter and brown sugar until creamy. Add eggs one at a time, beating well after each. Stir in vanilla.

Step 4: Combine and Fold

Mash the softened dates slightly with a fork. Add to the batter. Sift in self raising flour and gently fold until combined.

Step 5: Bake

Pour the batter into the prepared tin. Bake for 35–40 minutes or until a skewer inserted into the centre comes out clean.

How to Make Butterscotch Sauce

Place all sauce ingredients in a saucepan over medium heat. Stir until sugar dissolves and sauce thickens slightly (about 5–7 minutes). Do not boil vigorously.

Serving Suggestions

• Serve warm with lashings of butterscotch sauce.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for a decadent touch.
• Garnish with chopped pecans or dates for texture.

Storage Tips

• Fridge: Store leftover pudding in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze pudding (without sauce) for up to 3 months. Thaw and reheat before serving.
• Reheat: Microwave slices on medium heat for 30–40 seconds before drizzling with warm sauce.

Tips for the Perfect Sticky Date Pudding

• Don’t overmix the batter—keep it light and airy.
• Make the sauce while the pudding bakes for perfect timing.
• Use fresh dates for the best flavour and softness. Dired dates are also very suitable.

Frequently Asked Questions

Can I make sticky date pudding ahead of time?
Yes! It tastes even better the next day. Reheat gently and serve with sauce.

Can I make this recipe gluten-free?
Yes, simply substitute self raising flour with a gluten-free self raising flour.

Is it the same as sticky toffee pudding?
Yes! In the UK it’s called sticky toffee pudding, in Australia and New Zealand, it’s sticky date pudding.

Final Thoughts

This is the ultimate sticky date pudding recipe, easy, rich, and guaranteed to impress. Whether it’s a dinner party dessert or a midweek treat, this pudding delivers comfort in every bite.