Sticky date pudding recipe with step-by-step pictures. Soft and fluffy date cake which is drenched with warm butterscotch sauce taste so heavily on a chilly winter day. Sticky toffee pudding is ideal for this festive season.
Sticky Date Pudding Recipe
I actually have made so many versions of the pudding previously. But this recipe is one among my all-time favourite and it turned out to be super perfect and delicious. This recipe may be very easy to make all you wish is a blender jar and few ingredients which you have already got readily available. All you may have to do is dumb few ingredients in a blender jar and pulses few times to create the batter, pour the batter in muffin tin and bake immediately.
You may make a fast five minute butterscotch sauce while the cake so baking and serve the sticky date pudding with warm butterscotch sauce.
About Sticky Date Pudding Recipe
Sticky date pudding recipe is a well-liked recipe which might we wait in lower than 45 minutes. This recipe is ideal for any gathering or get-togethers. Sticky date pudding makes an ideal party desert as well.
Sticky toffee pudding, also generally known as sticky date pudding in Australia and Recent Zealand, is an English dessert consisting of a moist sponge cake prepared with finely chopped dates, topped with a toffee sauce and often served with vanilla custard or vanilla ice cream. Prunes will be used as an alternative choice to dates if you happen to have no readily available. They’re sweet, too, and the feel and consistency are perfect for this pudding.
Sticky date pudding is made using flour, sugar, dates, raising agents, eggs and butter. Once the cake so baked you serve it with a warm butterscotch sauce or a caramel sauce. Sometimes nuts like walnuts, pecan nuts or added into the batter.
Similar recipes,
Sticky Toffee Pudding
Eggless Sticky Date Pudding
Self Saucing Pudding
Sticky Apple Pudding
Ingredients for Sticky Date Pudding Recipe
- 250 grams Seedless Dates chopped
- 1 tsp Baking Soda (Cooking Soda)
- 11/4 cup Hot Water
- 1 cup All Purpose Flour (120 grams)
- 11/4 tsp Baking Powder
- ¼ tsp Salt
- 1 cup Brown Sugar (200 grams)
- ¼ cup Unsalted Butter (Soft) (60 grams)
- 2 Eggs
- 1 tsp Vanilla Extract
For Butterscotch Sauce
- 1 cup Brown Sugar
- 3 tbsp Unsalted Butter
- ¼ cup Milk
- 1 tsp Vanilla Extract
- ¼ tsp Salt
How you can Make Sticky Date Pudding Recipe
Pre-Preparation
Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and put aside. I used Wilton jumbo muffin tin. In case you are using regular size muffin tins check the notes section for baking temperature and timing. Try to make use of nonstick muffin tins for best result.
Preparation of Dates
Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.
Dry Ingredients
Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to combine it very well and put aside.
Sticky Date Batter
Now take a blender jar add within the soften date mixture. pulse it few times and put aside. Don’t grind the date an excessive amount of. Now to the date mixture add in eggs, brown sugar, vanilla, butter and pulse again for 3 to 4 times. Add within the flour mixture and pulse it for 3 to 4 times again. Don’t over grind the batter else the cakes will turn rubbery.
Baking
Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to half-hour until it’s fluffy and lightweight.
Butterscotch Sauce Preparation
When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and warmth it on low to medium heat till it is totally melted. Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt. Put the butterscotch sauce right into a serving jug and keep warm.
Serving
Let the cakes cool for 10 minutes. Use a butter knife to run across the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely. For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and luxuriate in.
Video of Sticky Date Pudding Recipe
If you may have any questions not covered on this post and if you happen to need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Sticky Date Pudding Recipe
Sticky date pudding recipe with step-by-step pictures. Soft and fluffy date cake which is drenched with warm butterscotch sauce taste so heavily on a chilly winter day. Sticky toffee pudding is ideal for this festive season.
Instructions
-
Pre-heat oven to 190°C((374 degree F)) Grease a jumbo muffin tin with oil and put aside. I used Wilton jumbo muffin tin. In case you are using regular size muffin tins check the notes section for baking temperature and timing. Try to make use of nonstick muffin tins for best result.
-
Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.
-
Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to combine it very well and put aside.
-
Now take a blender jar add within the soften date mixture. pulse it few times and put aside. Don’t grind the date an excessive amount of.
-
Now to the date mixture add in eggs, brown sugar, vanilla, butter and pulse again for 3 to 4 times.
-
Add within the flour mixture and pulse it for 3 to 4 times again. Don’t over grind the batter else the cakes will turn rubbery.
-
Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to half-hour until it’s fluffy and lightweight.
-
When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and warmth it on low to medium heat till it is totally melted. Stir gently. Now bring this to a boil and boil for one minute. Remove it from heat and stir in vanilla extract and salt. Put the butterscotch sauce right into a serving jug and keep warm.
-
Let the cakes cool for 10 minutes. Use a butter knife to run across the mould to release the cake from the pan. Slowly invert the cake over a wire racks and let it cool completely.
-
For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and luxuriate in.
Notes
- If you end up using the blender to make the cake batter, be certain you do not grind it an excessive amount of else the cake will turn rubbery.
- Use the heart beat mode within the blender jar for making the batter.
- You may substitute with half wheat flour within the batter.
- Any nuts will be added into the batter.
- In case you are using a daily sized muffin pan, bake the cakes at one 190°C for 15 to twenty minutes.
Baking Options
I baked the cakes in individual muffin mould for straightforward serving. You may bake the cakes in a daily square mould which is lined with parchment paper. You then might meed to chop it into squares and serve. I’m providing you with the baking time for various moulds. Baking temperature for the cake is 190 degree C (374 degree F)
Wilton Jumbo Muffin Moulds – 25 to 30 mins
Regular Sized Muffin Moulds – 15 to 18 mins
20 Cm Square Pan – 25 to 30 mins
250 ml Ramekins – 25 to 30 mins
Make certain you insert a toothpick to examine whether the cakes a baked before removing the cakes from oven.
Nutrition Facts
Sticky Date Pudding Recipe
Amount Per Serving (1 servings)
Calories 622
Calories from Fat 135
% Day by day Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 91mg30%
Sodium 619mg27%
Potassium 435mg12%
Carbohydrates 120g40%
Fiber 4g17%
Sugar 98g109%
Protein 6g12%
Vitamin A 511IU10%
Vitamin C 0.2mg0%
Calcium 213mg21%
Iron 2mg11%
* Percent Day by day Values are based on a 2000 calorie eating regimen.
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Sticky Date Pudding Recipe Step by Step pictures
Take chopped dates in a bowl, sprinkle over some baking soda and pour hot water over the dates. Let the dates soften for five minutes.
Take all-purpose flour, baking powder, salt in a bowl. Use a whisk to combine it very well and put aside.
Now take a blender jar add within the soften date mixture. pulse it few times and put aside.
Don’t grind the date an excessive amount of.
Now to the date mixture, add butter
add in brown sugar
vanilla extract
in goes some eggs.
pulse again for 3 to 4 times.
Add within the flour mixture and pulse it for 3 to 4 times again. Don’t over grind the batter else the cakes will turn rubbery.
Once the batter is made, Pour it into the greased muffin moulds and pop it into the oven. Make the cake for 25 to half-hour until it’s fluffy and lightweight.
When the cakes are baking, make the butter scotch sauce. Take brown sugar, butter, milk in a saucepan and warmth it on low to medium heat till it is totally melted.
Stir gently. Now bring this to a boil and boil for one minute.
Remove it from heat and stir in vanilla extract and salt.
Put the butterscotch sauce right into a serving jug and keep warm.
Let the cakes cool for 10 minutes. Use a butter knife to run across the mould to release the cake from the pan.
Slowly invert the cake over a wire racks and let it cool completely.
For serving, place the cake on a serving platter and pour the butterscotch sauce over the cakes generously and luxuriate in.
Suggestions & Tricks
- If you end up using the blender to make the cake batter, be certain you do not grind it an excessive amount of else the cake will turn rubbery.
- Use the heart beat mode within the blender jar for making the batter.
- You may substitute with half wheat flour within the batter.
- Any nuts will be added into the batter.
- In case you are using a daily sized muffin pan, bake the cakes at one 190°C for 15 to twenty minutes.
Variation Baking Options
I baked the cakes in individual muffin mould for straightforward serving. You may bake the cakes in a daily square mould which is lined with parchment paper. You then might meed to chop it into squares and serve. I’m providing you with the baking time for various moulds. Baking temperature for the cake is 190 degree C (374 degree F)
Wilton Jumbo Muffin Moulds – 25 to 30 mins
Regular Sized Muffin Moulds – 15 to 18 mins
20 Cm Square Pan – 25 to 30 mins
250 ml Ramekins – 25 to 30 mins
Make certain you insert a toothpick to examine whether the cakes a baked before removing the cakes from oven.
Ceaselessly Asked Questions
Can I take advantage of Medjool dates for sticky date pudding?
Any number of dates will be added in sticky date pudding. You should utilize dried or fresh dates. I prefer fresh Medjool dates as I find they assist keep the pudding moist.
Is Sticky Date Pudding Australian?
Sticky toffee pudding, also generally known as sticky date pudding in Australia and Recent Zealand, is a British dessert consisting of a moist sponge cake, made with finely chopped dates (optional), covered in a toffee sauce and infrequently served with a vanilla custard or vanilla ice-cream.
Why do you soak dates in baking soda?
Dates are soaked in hot water together with baking soda to Bring the sweetness from the dates.
Serving Suggestions
Sticky date pudding will be served with a scoop of vanilla ice cream and a drizzle of butterscotch sauce or caramel sauce.
Storage Suggestions
Baked dates cake will be stored in an airtight container at room temperature as much as 3 days. It could actually be refrigerated as much as every week. Warm the cakes in microwave for few seconds before servings. You may reheat the butterscotch sauce to serve with the cakes.
If you may have any questions not covered on this post and if you happen to need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
