Every Aussie knows that Sticky Date Pudding is one of those desserts you never say no to. This recipe is my go-to.... a soft and sweet, date-filled pudding baked in my favourite square tin. Sliced into generous squares (because that's what we do), and drenched in butterscotch sauce.
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This is my husband’s favourite dessert (he requests every Father’s Day) and we’ve made a habit of ordering it in every pub we've visited in the UK (even though I’m pretty sure it started in Australia).
I prefer to bake it in a square tin instead of individual ramekins, because I find it so much easier to prep ahead and serve. I portion it into squares, reheat them in the microwave, and keep a jar of sauce in the fridge. It freezes beautifully too, which means any leftovers can be frozen for dessert another day! Sticky Date Pudding the kind of dessert that pairs perfectly with a scoop of my vanilla bean ice cream, a spoonful of vanilla custard, or a dollop of soft chantilly cream.
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- The Difference Between Butterscotch & Caramel Sauce
- How to Make Sticky Date Pudding with Butterscotch Sauce
- The best Sticky Date Pudding
- Substitutions & Variations
- Thermomix Method
- Equipment
- Storage
- Top Tip
- FAQ
- Decadent Desserts
- Sticky Date Pudding With Butterscotch Sauce
Why You'll Love This Recipe
- The sauce thickens as it cools, making it super decadent!
- You can make everything ahead (yes, even the sauce)
- No fiddly ramekins - just slice and serve
- It reheats beautifully in the microwave or oven
Recipe Ingredients
- Pitted dates: they're sweet, sticky, and they soften beautifully in boiling water.
- Bicarb soda: helps soften the dates and gives that signature tender crumb.
- Brown sugar: used in both pudding and sauce for rich, molasses-like depth.
- Cream + butter: this combo makes the most luscious, thick butterscotch sauce.
- Vanilla extract: stirred through the sauce after cooking for a rich flavour lift.
See recipe card for full list of ingredients and quantities.
What’s the difference between caramel and butterscotch sauce?
Caramel is made by melting white sugar first, then adding cream and butter. Butterscotch is made by melting brown sugar with butter and cream from the start, which gives it a deeper, rounder flavour. Try my homemade salted caramel if you prefer a classic caramel version.
The Difference Between Butterscotch & Caramel Sauce
Caramel is made by melting white sugar first, then adding cream and butter. Butterscotch is made by melting brown sugar with butter and cream from the start, which gives it a deeper, rounder flavour. Try my homemade salted caramel if you prefer a classic caramel version.
How to Make Sticky Date Pudding with Butterscotch Sauce
- Step 1: Place chopped dates and bicarb soda in a bowl. Pour over boiling water and set aside for 10 minutes. Blend with a stick blender for a smooth texture, or leave chunky for more texture.
- Step 2: Cream the butter and brown sugar, then beat in the eggs and vanilla.
- Step 3: Fold in the flour and softened dates until just combined.
- Step 4: Pour into a greased and lined 20cm square pan and bake at 180°C (160°C fan) for 40 minutes, or until a skewer comes out clean.
- Step 4: In a small saucepan, combine brown sugar, butter and cream. Stirring constantly until sugar has dissolved and mixture starts to bubble.
- Step 4: Stirring still, simmer for 5-8 minutes, then remove from heat. Stir through vanilla and salt flakes. Use straight away, or store in the fridge for later.
Hint: For make-ahead ease, store pudding squares and sauce separately, then microwave both just before serving.
The best Sticky Date Pudding
...I've made this time and time again" -Emily
Substitutions & Variations
- Add ½ teaspoon ground ginger instead of cinnamon for a spicier flavour.
- Want mini portions? Bake in a muffin tin for individual sticky date puddings.
- Prefer Thermomix? Check out the Thermomix sticky date pudding variation below.
- Love caramel instead of butterscotch? Try this salted caramel sauce as a topping.
Thermomix Method
Sticky Date Pudding:
Soften dates
Add chopped dates and bicarb soda to the bowl.
Add boiling water.
Let sit for 5–10 mins to soften.
Mix 5 sec / speed 5.
(Blend again if you want it smoother: 10 sec / speed 6)
Add remaining pudding ingredients, then Mix 10 sec / speed 4.5 Bake time is the same.
Butterscotch Sauce:
Add sugar, cream and butter to bowl.
Cook 8 min / 100°C / speed 2.5 (MC off)
Add vanilla and salt.
Mix 10 sec / speed 2.
Pour into a heatproof jar or jug. Sauce will thicken as it cools.
Equipment
You’ll need:
A small heavy-bottomed saucepan for the sauce
A sturdy 20cm square cake tin
A stick blender (I use a Bamix) to blend dates if you prefer a smoother texture
Storage
- Room temperature: Up to 2 days (covered)
- Fridge: 4–5 days, in an airtight container
- Freezer: Wrap individual portions and freeze up to 3 months
Defrost overnight and reheat in the microwave or oven
Top Tip
To get a soft, fluffy pudding, don’t overmix the batter, especially after adding the dates. And don’t skip the 10-minute soak -it makes all the difference to the texture!
FAQ
Yes! Bake the pudding and make the sauce in advance. Store both in the fridge, then reheat when needed. It tastes even better the next day.
Absolutely. Slice into portions, wrap well, and freeze. Reheat in the microwave for about 30 seconds, or until warm.
Microwave individual portions for 30-45 seconds. Reheat the sauce separately until hot.
While often seen in UK pubs, most sources credit it's invention to Australian chefs in the 1980s.
Sticky Date Pudding With Butterscotch Sauce
Equipment
Ingredients
Sticky Date Pudding
- 200 grams Pitted dried dates chopped
- 1 teaspoon Bicarbonate soda
- 250 ml Boiling water
- 100 grams Butter soft, room temperature
- 150 grams Light brown sugar
- 2 Eggs large
- 1 teaspoon Vanilla extract
- 180 grams Self-raising flour
Butterscotch Sauce
- 200 grams Brown sugar
- 300 ml Heavy cream
- 100 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Sea salt flakes
Instructions
Pudding
- Preheat oven to 180℃/350℉ or 160℃ fan and spray and line a 20cm square pan with baking paper.
- Place the chopped dates in a heatproof bowl, sprinkle over the bicarb soda and then pour over the boiling water.
- After 10 minutes, use a stick blender to process the mixture until smooth (or leave some smaller chunks for texture).
- In a mixing bowl and using a handheld electric mixer, cream the butter and sugar on medium-high for 2-3 minutes, until creamy and light.
- Mix in the eggs, then stir in vanilla.
- Fold in flour and cinnamon, then stir through the date mixture until just combined.
- Pour mixture into prepared pan and bake for 40 minutes, or until a skewer comes out clean.
- Allow to cool for 10 minutes, then remove from pan and slice into squares.
Sauce
- Add the brown sugar, cream and butter to a medium saucepan and heat over medium until the butter has melted and sugar has dissolved. Be sure to keep stirring the mixture, so it doesn't burn in the edges of the pan.
- Once it bubbles and starts to boil, turn heat down and simmer for 5-8 minutes, until the mixture thickens slightly (it will thicken more as it cools).
- Pour sauce over the squares of sticky date pudding, or place in a glass jar and refrigerate for later.
Nutrition
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