Sticky Date Pudding with Butterscotch Sauce

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5 from 4 reviews

The ultimate Sticky Date Pudding (also known as Sticky Toffee Pudding) which is baked as a cake and served with a decadent Butterscotch Sauce. Delicious served warm and with a scoop of vanilla ice-cream.


For the Sticky Date Pudding

For the Butterscotch Sauce


For the Sticky Date Pudding

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Line the base of a 20 cm (8 inch) cake tin with baking paper and grease the sides with butter.
  3. Chop the dates and put them into a medium saucepan with the water (you will need a saucepan which will be big enough to hold all of the cake ingredients later).
  4. Cook over medium heat for about 5 minutes, or until the dates are soft and all of the water has been absorbed.
  5. Remove the pan from the heat.
  6. Stir through the baking soda and butter.
  7. Leave the saucepan to cool for about 10 minutes.
  8. Stir through the sugar, vanilla extract and eggs.
  9. Fold through the flour and baking powder.
  10. Pour the cake batter into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted in the middle comes out clean.

For the Butterscotch Sauce

  1. Mix together the sugar, cream and butter in a small saucepan.
  2. Simmer over medium heat until the butter has melted, the sugar has dissolved, and the sauce has thickened.

Kitchen Notes

I prefer to serve this dessert by cutting a piece of cake and drizzling it with the butterscotch sauce, rather than pouring all of the sauce over the entire cake before serving.

The butterscotch sauce will harden once cooled, so it is best to keep it in a small saucepan in the fridge. Simply reheat the fridge-cold sauce in the saucepan over medium heat until it is bubbling, and thin it with a bit of cream if needed.

The cake keeps well for several days under a covered cake stand or covered in clingfilm.

This recipe is adapted from Everyday by Bill Granger.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.