Last Updated on 16 August, 2026 by Elby | The Tasteful Pantry
Classic sticky date puddings with butterscotch sauce are warm, soft desserts made for cool evenings and generous scoops of vanilla ice cream. Simmering the dates first gives the puddings a beautifully soft texture and rich, caramel-like flavour, while the homemade butterscotch sauce adds a silky finish. These versions are baked in individual ramekins, making it easy to serve and portion.
More Comfort Food Desserts
- Banana and Date Muffins
- Chocolate Orange Cake
- Apple Cinnamon Scrolls
- Carrot Walnut Cake
- Basque Cake (Custard-filled Cake)
Sticky Date Puddings Recipe
Method
Step 1: Preheat the oven to 180°C conventional or 160°C fan-forced. Grease eight 1-cup ramekins and arrange them on a baking tray.
Step 2: Place the dates and water in a medium saucepan. Simmer for 5-10 minutes, stirring occasionally, until the dates have softened and almost all the water has been absorbed.
Step 3: Remove the saucepan from the heat. Add the bicarb soda and butter, then stir until the butter has melted. The mixture will froth when the bicarb is added – this is exactly what it should do.
Step 4: Stir in the sugar and vanilla, then leave the mixture to cool for 5 minutes. This prevents the eggs from beginning to cook when they’re added.
Step 5: Add the lightly beaten eggs and stir until well combined.
Step 6: Sift in the flour and baking powder. Fold gently until no dry flour remains, taking care not to overmix or the puddings may become heavy.
Step 7: Divide the batter evenly between the prepared ramekins. Bake for approximately 30 minutes, checking them after 25 minutes so they don’t dry out.
Step 8: The puddings are ready when the tops spring back after being pressed lightly. A skewer may still collect a little moist cake because of the dates, so don’t rely on that test alone.
Step 9: While the puddings bake, place the butter, brown sugar, cream and salt in a small saucepan. Stir over low heat until the butter has melted.
Step 10: Bring the sauce to a gentle, steady simmer. Cook uncovered and without stirring for 4 minutes, or until the sugar has dissolved and the sauce has thickened slightly. It will continue to thicken as it cools.
Serving and Storing Sticky Date Puddings
Serve individual sticky date puddings warm with a scoop of vanilla ice cream or a dollop of cream to balance the richness. A sprinkle of toasted nuts also balance the sweet notes.
The puddings also freeze well – place them in an airtight container and refrigerate for up to two months. Just reheat the with a splash of butterscotch when you’re ready to indulge again.
FAQ
Are sticky date puddings the same as sticky toffee puddings?
They’re very similar desserts. Sticky toffee pudding is the traditional British name, while sticky date pudding is commonly used in Australia. Both usually contain softened dates and are served warm with a rich toffee or butterscotch sauce.
Which dates are best for sticky date pudding?
Regular pitted dried dates work perfectly and are generally less expensive than Medjool dates. If your dates are particularly firm or dry, simmer them for the full cooking time so they soften properly before adding the remaining ingredients.
Do I need to blend the date mixture?
No. Halving the dates and simmering them until soft allows them to break down naturally as the batter is mixed. You can blend the cooked date mixture if you prefer a completely smooth pudding without noticeable pieces of date. My personal preference is chunks of dates.
Why is bicarb soda added to the dates?
Bicarb soda helps soften the dates and contributes to the pudding’s light, tender texture. The mixture will froth when it’s added, which is completely normal.
How can I tell when sticky date pudding is cooked?
The top should spring back when pressed lightly, and the centre should feel set. A skewer may still collect a little moist cake because of the softened dates, so it isn’t always the most reliable test for this pudding.
Feedback and More: Did you try the sticky date puddings with butterscotch sauce ? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know. Cheers, Elby!
If you liked this recipe, check out some of my other delicious desserts. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Sticky Date Puddings with Butterscotch Sauce
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
Puddings
- 300 grams pitted dried dates - halved
- 250 ml water
- 1 ½ tsp bicarb soda - baking soda
- 75 grams unsalted butter - chopped
- 150 grams white sugar - approx. 3/4 cup
- 2 tsp vanilla extract
- 2 eggs - lightly beaten
- 240 grams flour - plain, all purpose (approx. 1 1/2 cups)
- 1 ½ tsp baking powder
Butterscotch Sauce (makes approx. 1 cup)
- 70 grams unsalted butter
- 100 grams brown sugar - approx. 1/2 cup
- 100 ml cream - thickened
- ¼ tsp salt
Optional Extras
- vanilla ice-cream
- double cream
Instructions
Puddings
- Preheat oven to 180°C | 160°C fan forced and grease 8 ramekins (1 cup capacity; approx. 10cm wide, 5cm high). Place the ramekins on a tray.
- Place the dates and water in a medium saucepan and simmer for 5-10 minutes, or until the water is almost fully absorbed.
- Remove from the heat, add the bicarb and butter and stir until the butter has melted – the mixture will become frothy from the bicarb.
- Stir in the sugar and vanilla and set aside for 5 minutes to cool slightly.
- Add eggs and stir to combine.
- Sift in the flour and baking powder, fold gently until just combined – do not overmix. Divide evenly between the ramekins.
- Place the whole tray of ramekins into the oven and bake for 30 minutes, or until cooked through. Noting they will dry out if overcooked, check the puddings after 25 minutes. When cooked, the top will bounce back when pressed lightly. Testing with a skewer will not always provide an accurate result; there can be cake on the skewer even when the pudding is cooked.
- Serve the puddings topped with a drizzle of butterscotch sauce and a scoop of vanilla ice-cream or a dollop of double cream (if desired).
Butterscotch Sauce
- While the puddings are cooking, combine the sauce ingredients in a small saucepan and stir over low heat until the butter has melted.
- Bring to a simmer and cook, uncovered, for 4 minutes or until the sugar has dissolved and the mixture has thickened slightly. Remember that the sauce will thicken when cooled and thin again if reheated.
Nutrition
*Nutrition and calorie figures are estimates only.
