This sticky date pudding is what dreams are made of! It is so moist and full of date flavor. The cake is subtly sweet despite being drizzled with a silky smooth butterscotch sauce. The cake also known as sticky toffee pudding itself has minimal sugar and is sweetened mainly from the date’s natural sweetness. The homemade butterscotch sauce gives it a luscious and extra moist texture while the nuts offer a needed crunch.
Fresh Dates are Key in Sticky Date Pudding
When I think dates, I automatically think of Ramadan and with it upon us; this is the perfect cake for the occasion. Imagine this as the centerpiece dessert that I promise everyone will enjoy. Serve with the homemade butterscotch sauce and some vanilla or coffee ice cream for the complete dessert experience that everyone will enjoy.
Now, would you believe me if I say that this cake is easy to make? You can have it done in just an hour’s time with simple ingredients and instructions. I used Natural Delights Whole Medjool dates for these as they are meaty, add the perfect amount of sweetness, and fresh. Not only that, but they are free of any preservatives, pesticides, and easy to find in most local supermarkets. Check them out next time you are grocery shopping!
Traditional sticky date pudding which is an Australian classic dessert does not include nuts on top but I thought it would add a great textural factor. It sure did! I can’t imagine it without the nuts which by the way, walnuts or pecans would be most ideal to complement this cake. This cake is good for days and the butterscotch sauce can be saved in a jar in the fridge. I use homemade butterscotch for other desserts like ice cream sundaes!
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Sticky Date Pudding
- 10 oz Natural Delights Medjool Dates (No pits, or stems), chopped about 15 dates
- 1 tsp Baking Soda
- 1 cup Boiling Water
- 1/4 cup Brown Sugar light or dark
- 6 tbsp Unsalted Butter, softened
- 2 Eggs
- 1 tsp Vanilla Flavor
- 1 1/4 cup All-Purpose Flour
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 cup Walnuts or Pecans, chopped as topping
- 1 stick Unsalted Butter
- 1 cup Brown sugar
- 1 cup Heavy Cream
- 1 tsp Vanilla
- 1/4 tsp Table salt
- Grab a bowl and add the chopped dates to it. Sprinkle with the baking soda and add the boiling water to the dates. Set this aside for 15 min. Then, grab a potato masher and mash the dates with the water until it resembles mush.
- Next, in a bowl or kitchenaid with a paddle attachment; add the butter and sugar. Cream the two together either with an electric beater or the kitchenaid with the paddle attachment.
- Add the eggs and vanilla to this and mix it together.
- Then, add the flour, ground cinnamon, ground ginger, and baking powder. Mix again.
- Add in the date mixture a little at a time to the batter and mix everything together into a nice cake batter.
- Grease an 8inch round baking pan and place parchment paper into it as well to avoid the cake sticking.
- Pour the cake batter and spread evenly. Top with the nuts all over the surface area. Bake at 350 F for 45 minutes until baked through. Depending what size pan you use, baking time can vary.
- In the meantime, make the butterscotch sauce by first melting the butter then adding the sugar to the butter. Lastly, add the cream, salt, vanilla. Stir together and let this come to a boil for about 4 minutes stirring every now and then. Let this cool and it will thicken as it cools.
- Once the cake comes out of the oven, with a skewer; poke small holes into the top of the cake. Drizzle some butterscotch sauce all over the top and let it soak into the cake.
- Allow cake to cool then slice into the cake. Drizzle each slice with more butterscotch and a scoop of ice cream! Enjoy!