Sticky Date Pudding Recipe

Prep dates

Place the chopped pitted dates in a heatproof bowl. Pour the boiling water over the dates, stir in the baking soda, and let sit for 10 minutes to soften. The mixture will foam slightly.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer (or by hand) until pale and fluffy, about 2–3 minutes.

Add eggs and vanilla

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine dry ingredients

Sift the self-raising flour and baking powder together into a separate bowl.

Mix batter

Fold the sifted flour into the butter mixture alternately with the milk, beginning and ending with the flour. Gently fold in the softened date mixture (including any liquid) until combined — the batter will be thick and lumpy with chopped dates.

Bake

Preheat the oven to 180°C (350°F). Grease and line an 8-inch (20 cm) square baking pan or divide into 6–8 individual ramekins. Spoon the batter into the prepared pan(s) and smooth the top. Bake on the middle rack for 25–35 minutes (20–25 minutes for individual ramekins), or until a skewer inserted into the center comes out with a few moist crumbs but no raw batter.

Rest

Remove the pudding from the oven and let rest in the pan for 10 minutes before serving or turning out. Keep warm while you prepare the sauce.

In a small saucepan over medium heat, melt the butter with the brown sugar, stirring until the sugar dissolves and the mixture is bubbling gently.

Carefully pour in the thickened cream while stirring (mixture will steam). Add the golden syrup (if using) and bring to a gentle simmer. Cook for 3–4 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness or salt if needed. Keep warm until ready to serve.

Scoop one generous portion of the sticky date pudding per person (or turn out individual ramekins onto plates).

Pour warm toffee sauce over each serving — about 2–3 tablespoons per portion, more if preferred.

Serve with a scoop of vanilla ice cream alongside or on top. Offer additional scoops at +3.5 (menu note). Sprinkle chopped toasted nuts over the top if using.