Sticky Date Pudding Recipe -
Sticky Date Pudding Recipe
  • READY IN hrs

Sticky Date Pudding

Recipe by  

"This rich, delicious, and luxurious dessert is a great comfort food on a cold winter's night."

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Ingredients Edit and Save

Original recipe makes 12 puddings Change Servings
  • PREP

    40 mins
  • COOK

    35 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
  2. Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
  3. Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
  4. Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
  5. When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
  6. To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2008

My husband and I now live in Ireland. This was excellent! I no longer own a food processor, so I simply "cooked" the dates until they were smooth. Having read lots of Sticky Pudding recipes, I desired a thicker sauce. I cooked the sauce to more of a caramel. Removed the puddings from the pan, placed a small amount of sauce in the individual dishes, placed the puddings and poured the sauce over them and let them sit. They were placed back into the oven prior to serving to warm them and the sauce. Exactly how they are "done" over here. Next time I will serve them with a traditional custard as well. Thank you for sharing an easy and great recipe.

Most Helpful Critical Review
Sep 17, 2013

it was OK!


29 Ratings

Jul 30, 2010

This was great! everyone simply loved it!! I would reduce the sauce by half next time tho..

Nov 17, 2010

I love 'sticky date pudding' but I leave the chocolate out and I also add 1 tbls of dark rum

Feb 16, 2010

Delicious! I've been searching for a sticky toffee pudding recipe like the kind I had in Edinburgh and this is pretty darn close. Definitely 5 stars for taste, but 3 stars for the process and amount of dishes you get dirty. As others have stated this would be great for dinner parties since it makes 12 individual servings but if you have some leftover like me, refrigerate the puddings with some sauce on top of each one since it thickens as it cools. Microwave an individual portion and it's just as good as straight from the oven. I served mine with vanilla ice cream. Very, very good but will make only once in a while since each pudding is over 500 calories.

Nov 24, 2010

This was absolutely amazing!! I made it just to get rid of some dates that I had and was VERY pleasantly surprised. I don't think I would only make half of the sauce, as one reviewer suggested. All of the sauce will be used up. I invited my critical neighbour over to try it and his face lit up with joy when he took the first bite! I'm pretty sure eating this put him in a better mood. I used half and half instead of heavy cream and light margarine instead of butter in the sauce. The taste was great but I'm sure the thicker sauce that would have resulted from using the heavy cream would have been amazing. I will definitely be making this again!

Aug 09, 2011

A great recipe, YUMMMYY! I did few alterations, I replaced dark choco (didn't have any) with coca powder and I have cut back half of the sauce. I HIGHLY recommend it.

May 17, 2010

Wow, what a winner. I made this for a group of mates for an after bbq pudding, and went down a treat as it was a really cold night and the guys were frozen. Having individual servings was fantastic and made a double recipe so have frozen the few that were left over. They are very sweet and rich though so cant eat too many (which is probably a good thing!!). Just divine, thank you so much for a fantastic recipe.


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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 64.4 g
  • 21%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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